|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether you've come home from the farmers' market or grocery weighed down with fresh summer fruit or have a freezer full of ripe peaches and blueberries, you can whip up a sweet, warm dessert in no time.
Fruit crisps are a simple dessert that are especially good when made with blueberries and peaches. The name comes from the crumbly, buttery mixture that bakes over the fruit into a crisp topping. After peeling the peaches and mixing together the topping, the whole dish comes together in mere minutes. It's especially good served warm with a scoop of vanilla ice cream.
If you're using fresh fruit, follow the recipe as written. If you're using frozen fruit and thinking ahead, let the fruit thaw and drain off any excess liquid before mixing with the other ingredients and baking. If your fruit is still frozen, add another tablespoon of flour to the filling.
You can swap the peaches for nectarines and swap the blueberries for blackberries or raspberries, or use a mixture of all three. But nothing can quite beat a classic blueberry and peach crisp.
- For the Fruit Filling:
- 2 pounds peaches (about 6 medium; peeled, pitted, and sliced*)
- 1 pint blueberries (rinsed and picked over)
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 3/4 teaspoon ground cinnamon
- For the Topping:
- 3/4 cup light brown sugar (packed)
- 3/4 cup all-purpose flour
- 6 tablespoons butter (cold and cut into small pieces)
- 3/4 cup old-fashioned oats (or instant rolled)
Preheat oven to 375 F.
Add the peaches, blueberries, sugar, 1 tablespoon flour, lemon juice, and cinnamon to a buttered 1 1/2-quart baking dish. Toss to coat the fruit well and then spread the mixture evenly in the dish.
To make the topping, put the brown sugar and 3/4 cup flour into a medium bowl and stir to mix well.
Using two knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the oats with a fork until a crumbly dough is formed.
Sprinkle the topping evenly over the fruit, pressing down gently. Bake for 30 to 35 minutes or until the topping is crisp and lightly browned.
Remove the crisp from the oven and set it on a wire rack to cool slightly before serving.
*Note: To easily peel peaches, bring a large pot of water to a boil. Immerse the peaches in the boiling water for about a minute, then remove them with a slotted spoon and cool under cold running water or in an ice water bath. Use a paring knife to slip off the skins and proceed to slice and pit.