Have you noticed how good the peaches have been this year?? I’ve been loving this recipe and making it all summer and just had to share! This Peach Blueberry Crisp is a crowd-pleaser, freezes beautifully, and can easily be made dairy free and/or gluten free. Oh P.S. it’s already egg free 🙌 Allergy friendly, make-ahead and delicious? Yes please!
What is the Difference Between a Cobbler and a Crisp?
The main difference between a cobbler and a crisp is all in the topping. A cobbler is topped with a drop biscuit or pie crust type topping, and a crisp is topped with a crispy (get it 😉) streusel like topping.
Nectarines vs. Peaches: What’s the Difference?
For the purposes of baking and cooking, there really isn’t a difference. The most noticeable difference between nectarines and peaches is their skin (nectarines have smooth skin and peaches have fuzzy skin), but most baking recipes will call for peeled fruit anyway. So go forth and swap with confidence!
Now on to the main event!
INGREDIENTS
- 2 lbs Ripe Peaches (approx 6 – 8), peeled, sliced into wedges
- 1 Lemon, zested
- 1/2 Lemon, juiced
- 1/2 cup Granulated Sugar
- 1/4 cup All-Purpose Flour or GF Flour
- 1 cup Fresh Blueberries
Topping
- 3/4 cup Oats, or GF Oats
- 1/3 cup All-Purpose Flour or GF Flour
- 1/3 cup Brown Sugar
- 4 tbsp Butter, room temperature
- 1/2 tsp Ground Cinnamon
- Pinch of Salt
INSTRUCTIONS
Preheat the oven to 375 degrees. Grease a 9 x 13 baking dish with cooking spray. Set aside.
In a large bowl, combine the cut peaches, lemon zest, lemon juice, granulated sugar, and flour. Gently fold in the blueberries, and allow the mixture to sit for 5 minutes.
Using a slotted spoon, scoop the fruit mixture into the prepared baking dish. This controls the extra liquid in the crisp.
In a small bowl, combine all the topping ingredients (except the butter) with a fork.
Crumble in the butter. I like to do this step with my hands–more control over consistency and it won’t stick to your hands as much as a utensil.
Sprinkle the topping over the fruit mixture (the more the merrier) and bake for 45 minutes until golden brown and bubbling.
Serve warm and enjoy this delicious Peach Blueberry Crisp all summer long!
Make Ahead Tip
Let cooked crisp cool completely. Cover the dish in aluminum foil and wrap the whole dish tightly plastic wrap. The crisp will last up to 3 months in the freezer. Let defrost in the fridge overnight. Reheat at 300 degrees until warm.
Allergy Adjustments
To make dairy free, substitute margarine for the butter. To make gluten free, use GF Flour mix for the flours, and GF Oats for the oats.
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Peach Blueberry Crisp
Ingredients
- 2 lbs Ripe Peaches (approx 6 – 8) peeled, sliced into wedges
- 1 Lemon Zested
- 1/2 Lemon Juiced
- 1/2 cup Granulated Sugar
- 1/4 cup All-Purpose Flour or GF
- 1 cup Fresh Blueberries
Topping
- 3/4 cup Quick Cooking Oats or GF
- 1/3 cup All-Purpose Flour or GF
- 1/3 cup Brown Sugar
- 4 tbsp Butter or Margarine room temperature
- 1/2 tsp Ground Cinnamon
- pinch Salt
Instructions
- Preheat oven to 375 degrees. Grease a 9 x 13 baking dish with cooking spray. Set aside.
- In a large bowl, combine the cut peaches, lemon zest, lemon juice, granulated sugar, and flour. Gently fold in the blueberries, and allow the mixture to sit for 5 minutes.
- Using a slotted spoon, scoop the fruit mixture into the prepared baking dish. This controls the extra liquid in the crisp.
- In a small bowl, combine all of the topping ingredients (except the butter) with a fork. Crumble in the butter. I like to do this step with my hands–more control over consistency and it won’t stick to your hands as much as a tool.
- Sprinkle the topping over the fruit mixture (the more the merrier) and bake for 45 minutes until golden brown and bubbling.
