This summer crisp features plump blueberries and sweet peaches covered with a delicious buttery streusel topping. Serve plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
Course
Dessert
Cuisine
American
Keyword
Blueberry and Peach Crisp, Peach Blueberry Crisp, Summer Dessert
Servings8
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
Streusel Topping:
¾cupall-purpose flourto make it gluten-free, use an equal amount of gluten-free 1-to-1 baking flour
¾cuplight brown sugar
¾cupquick rolled oatsto make it gluten-free, use the small-flake gluten-free rolled oats
½tspbaking soda
½tspsalt
¼tspcinnamon
½cupcold butterno substitutes
1/3cupchopped pecansoptional
Filling:
2lbsfresh peaches
1cuphigh bush blueberries
1½tbsplemon juice
½tspvanilla
2tbsplight brown sugar
2tbspgranulated sugar
3tbspcornstarch
¾tspcinnamon
Pinchnutmeg
Pinchsalt
Instructions
Streusal Topping:
In medium-sized bowl, combine, the flour, brown sugar, rolled oats, baking soda, salt, and cinnamon. Mix well. Cut in the cold butter with a pastry blender until mixture is crumbly. Add the chopped pecans if using. Cover and refrigerate until peach and blueberry filling is prepared.
Filling:
Place oven rack in center of oven and preheat oven to 375°F.
Score an “X” about an inch long into the bottom of each peach. Dip peaches in hot water for apx. 1 - 1½ minutes then immediately dip them into a bowl of ice water for 20-30 seconds to shock them and stop them from cooking. Peel peaches and slice each peach into wedges ½” - ¾ thick”. This should equal approximately 5 cups cut peaches. Sprinkle peaches with lemon juice and toss gently to coat the peaches. Sprinkle with vanilla. Add the blueberries. Stir gently.
In small bowl, mix the brown and white sugars with the cornstarch, cinnamon, and salt. Mix into the peaches and blueberries, being careful not to break down the peach wedges.
Grease 8-cup capacity casserole dish or baking pan (or 6 - 8 small individual oven-safe serving-sized baking dishes). Transfer filling to baking dish. Sprinkle evenly with the streusel topping.
Bake for approximately 30 minutes or until topping is browned and juices from filling are bubbling. Remove from oven and let crisp stand for 30-35 minutes before serving. Add a dollop of whipped cream or a scoop of vanilla ice cream, if desired.