Fruity Peach and Blueberry Crisp

peach bluberry crisp
Dana Angelo White
Total Time 50 min
Prep 20 min, Cook 30 min
Yield 6 servings (151 cals each)

Capture the flavors of summer in the simplest of baked desserts. Warm and bubbly fruit is sprinkled with a sweet and crunchy topping to make this dessert taste decadent for only 150 calories per serving.

This lightened up sweet treat uses much less butter than traditional varieties and instead highlights inflammation fighting blueberries and the natural sweetness of fresh peaches.

Ingredients

  • 3 cups blueberries
  • 2 medium peaches, peeled and diced
  • 1 teaspoon cornstarch
  • ½ a lemon, juiced
  • ¼ teaspoon freshly grated lemon zest
  • 2 tablespoons granulated sugar
  • 2 tablespoons cold, unsalted butter, diced into small pieces
  • 2 tablespoons all-purpose flour
  • ½ cup rolled oats
  • 2 tablespoons packed light brown sugar

Preparation

  1. Preheat oven to 350F.
  2. Spray an 8×8 inch square baking dish with cooking spray and place on a baking sheet lined with parchment paper.
  3. In a bowl, combine blueberries, peaches, cornstarch, lemon juice, lemon zest, and sugar.
  4. Toss well and set aside for 10 minutes.
  5. In a separate bowl, combine butter, flour, oats, brown sugar, salt.
  6. Mix well with clean hands until well combined—the mixture should be the consistency of wet sand.
  1. Pour fruit mixture into prepared dish and sprinkle evenly with the topping.
  2. Bake for 30 minutes, or until top is golden and fruit is gooey and bubbly.
  3. Allow to cool for at least 10 minutes before serving.

Ingredient Variations and Substitutions

Make this crisp with any type of fresh fruit; frozen fruit can also be used but increase the cooking time by five minute increments until the dessert is golden and bubbly. Other fun fruity combinations include blackberries and plums, strawberry and rhubarb, and pineapple and cherries (add some dried unsweetened coconut to the topping for this one).

Cooking and Serving Tips

To make ahead, assemble the entire dish and place in the refrigerator for up to two hours. Place directly in the oven and increase cook time by approximately five minutes.

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