Peach and Blueberry Crisp with Toasted Almonds, Oats, and Brown Sugar
This Peach and Blueberry Crisp is the perfect combination of warm, juicy fruit and a golden, crunchy topping. Sweet peaches and tart blueberries are baked with brown sugar and cinnamon, then topped with a nutty oat-almond crumble. It’s a delicious, comforting dessert that’s easy to make and even easier to love! Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
For the Fruit Filling:
- 4 cups fresh or canned peaches (peeled, sliced) 🍑 (Nectarines or apricots work too!)
- 2 cups fresh or frozen blueberries 🫐
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch (or flour)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
For the Crisp Topping:
- 1 cup rolled oats
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1/2 cup sliced almonds (toasted for extra crunch)
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Grease a 9×9-inch baking dish with butter or nonstick spray.
- Prepare the Fruit Filling:
- In a large bowl, toss the peaches and blueberries with sugar, cornstarch, vanilla extract, lemon juice, and cinnamon.
- Transfer the mixture to the prepared baking dish.
- Make the Crisp Topping:
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
- Stir in the melted butter until the mixture becomes crumbly.
- Fold in the toasted almonds.
- Assemble and Bake:
- Sprinkle the crisp topping evenly over the fruit.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Cool and Serve:
- Let the crisp cool for about 10 minutes before serving.
- Enjoy warm with ice cream, whipped cream, or Greek yogurt!
Notes
✔ Peach Options: Fresh, canned, or frozen peaches all work well! Drain canned peaches and thaw frozen ones.
✔ Oats Choice: Rolled oats are best for a chewy texture. Avoid quick oats as they become too soft.
✔ Nut-Free? Skip the almonds or replace them with sunflower seeds.
✔ Make Ahead: Assemble and refrigerate unbaked for up to 24 hours before baking.
Tips for the Best Crisp
✅ For Extra Crunch – Toast the almonds before adding them to the topping.
✅ Prevent a Soggy Crisp – Don’t skip the cornstarch; it thickens the fruit juices.
✅ Sweeter or More Tart? Adjust sugar based on how sweet your peaches are.
✅ Double the Crisp! Love more crunch? Make 1.5x the topping for an extra thick layer.
Servings & Nutritional Info
Servings: 6
Per Serving:
- Calories: 280
- Protein: 4g
- Carbohydrates: 45g
- Fat: 10g
- Fiber: 5g
Health Benefits
🍑 Peaches & Blueberries: Packed with vitamins, antioxidants, and fiber.
🌾 Oats: Great for heart health and digestion.
🌰 Almonds: Provide healthy fats and protein.
🍯 Natural Sweeteners: Brown sugar adds depth, but you can use honey or maple syrup!
Q&A Section
❓ Can I use frozen fruit?
✅ Yes! No need to thaw, but add an extra 1/2 tablespoon of cornstarch to prevent excess liquid.
❓ Can I make this gluten-free?
✅ Absolutely! Use almond flour or oat flour instead of all-purpose flour.
❓ How do I store leftovers?
✅ Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness.
❓ Can I make this vegan?
✅ Yes! Swap butter for coconut oil or vegan butter.
❓ Can I add other nuts?
✅ Walnuts or pecans are great alternatives to almonds!
This Peach and Blueberry Crisp is a simple yet irresistible dessert perfect for summer or any time you crave a warm, fruity treat! Enjoy! 🫐🍑😋