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The Best Peach and Blueberry Fruit Crisp Dessert

Fruit Crisps are one of my favorite quick and easy desserts to make-- and eat. This crisp mixture includes quick oats to add extra crunch and texture with each bite. I make up a batch of this crisp mixture and store it in an airtight container in the fridge. That way, I can make a fruit crisp with with any kind of berries, apples or stone fruits. A scoop of vanilla ice cream is the final flourish that will make your family and guests swoon.
Course Dessert
Cuisine American
Keyword Fruit Crisp
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4
Author Debby - www.AFeastfortheEyes.net

Equipment

  • Casserole baking dish
  • Medium Bowl for the crisp mixture

Ingredients

Crisp Mixture

  • 2 cups quick oats 180 g
  • 2 cups all-purpose flour 250 g
  • 2 cups light brown sugar, packed 400 g
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 cup 2 sticks butter, 227 g ;cold, cubed

For the fruit mixture:

  • 8 peaches (fresh or frozen) sliced (I don't remove the skins as a shortcut...okay, lazy!) No need to thaw frozen peaches or berries
  • 2 cups blueberries fresh or frozen; no need to taw
  • ¾ cup white sugar increase or decrease, depending on the natural sweetness of the fruit
  • 2 Tablespoons Instant Clear Gel see note below (or corn starch or finely ground tapioca
  • 1 teaspoons cinnamon
  • 2 Tablespoons fresh lemon juice
  • 2 tsp vanilla optional

Instructions

For the crisp:

  • In a medium bowl, combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon. Add the cubed butter. Using your hands or a fork, mix the butter into the flour mixture until the butter pieces are pea-sized or smaller. NOTE: I pulse all of the ingredients, and butter, in my food processor until just combined.

For the fruit:

  • NOTE: Honestly, I don't really measure my fruit filling to an exact science. In general, I keep a ratio of 1/2 cup sugar to 2 cups of fruit filling. It all depends on the sweetness/tartness of the fruit.
  • Wash and slice the peaches (I didn't skin them) and blueberries.
  • To the sugar, add the Instant Clear Gel (or tapioca, ground fine) or cornstarch and whisk together. Add the lemon juice.
    Add to the sliced fruit, and thoroughly coat. Allow the fruit to "macerate" for at least 15 minutes to release their juices.

Layer the fruit crisp:

  • NOTE: This recipe is for a 9x13 baking dish. Since it's only the two of us, I use a much smaller casserole dish and refrigerate the remaining crisp mixture for later use. (Stores up to 2 weeks.)
  • Butter or spray a casserole dish.
    Add an even layer (half, if using a 9x13 dish) of crisp mixture and gently press.
    Evenly add a layer of the prepared fruit. Dot with butter (optional)
    Top with an even layer of the crisp layer and gently press.
  • Bake at 375F, uncovered, for about 45 minutes-- until bubbling and the top is golden brown. If the fruit isn't bubbling, bake for an additional 5 minutes or so.
  • Allow to cool too warm or room temperature and serve with vanilla ice cream (our favorite) or whipped cream.

Notes

Recipe source: The "crisp mixture comes from "I Am Baker".  The fruit filling is just my way of adding sugar and thickener to a variety of fruit-- from our homegrown fresh or frozen olallieberries to fresh or frozen peaches or any kind of berries.