Peach and Blueberry Crisp

This Peach and Blueberry Crisp combines two of nature’s sweetest gifts into one irresistibly buttery, perfectly crumbly treat that’ll have everyone fighting for seconds.

Imagine warm, juicy peach chunks and plump blueberries bubbling beneath a golden-brown topping that’s crispy on top yet tender underneath. The contrast between the fruit’s natural sweetness and that buttery brown sugar crumble is pure dessert magic.

Ingredients

For the Fruit Filling:

• 5 peaches, peeled and chunked
• 1 cup fresh blueberries
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch

For the Crisp Topping:

• 6 tablespoons salted butter, melted
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Steps

1. Preheat your oven to 350°F (175°C). Spray an 8×8-inch baking dish with cooking spray, ensuring complete coverage to prevent sticking.
2. Combine the fruit filling ingredients in a large mixing bowl. Toss gently until every piece of fruit is evenly coated with the sugar-cornstarch mixture. The cornstarch will look white at first – this is normal and will disappear during baking.
3. Prepare the crisp topping by combining all topping ingredients in a separate bowl. Use a fork to mix until you achieve a texture resembling wet sand with some larger clumps. If the mixture seems too dry, add 1 tablespoon melted butter at a time.
4. Transfer the fruit mixture to your prepared baking dish, ensuring an even layer. Sprinkle the crisp topping evenly over the fruit, making sure to cover the entire surface.
5. Bake for 25-30 minutes until the topping is golden brown and you can see the fruit filling bubbling around the edges. Pro tip: Place a baking sheet under the dish to catch any potential overflow.
6. Allow to cool for 10 minutes before serving. The filling will be extremely hot and will thicken slightly as it cools.

Smart Swaps

• Use coconut oil instead of butter for a dairy-free version (use same amount)
• Substitute almond flour for regular flour to make it gluten-free (use 1:1 ratio)
• Try raspberries or blackberries in place of blueberries

Make It Diabetes-Friendly

• Replace granulated sugar with Allulose (use 2/3 cup to replace 1/2 cup sugar)
• Use 1/4 cup oat fiber mixed with 3/4 cup almond flour instead of all-purpose flour
• Reduce fruit amount to 4 peaches and 3/4 cup blueberries to lower carb content
• Each modified serving contains approximately 15g net carbs versus 45g in original

Pro Tips

• Choose peaches that yield slightly to gentle pressure for perfect ripeness
• For extra crunch, add 1/4 cup chopped nuts to the topping
• Let peaches ripen at room temperature, never in the refrigerator
• Serve warm for the best texture and flavor experience