Wild Blueberry Crisp With Peaches
This Maine-inspired Wild Blueberry Crisp With Peaches is without a doubt the only dessert you need to make (and eat) this summer. Wild blueberries and fresh juicy peaches are baked inside a crispy, buttery, golden brown topping until they bubble over and create the most perfect jammy blend of sweetness. Don't forget the vanilla ice cream, it's a right of passage!
Equipment
- 9x9 baking dish
- mixing bowls, whisk, spatula
Ingredients
For the Crisp Topping
- ½ cup all- purpose flour
- ¾ cup old-fashioned oats not instant or quick cooking
- ½ tsp Kosher or fine sea salt
- ¼ cup white granulated sugar
- ½ cup dark brown sugar, packed
- 7 tablespoon unsalted butter; softened and cut into ½ inch cubes
For the Fruit Filling
- 3 cups wild blueberries or regular blueberries fresh or frozen
- 3 cups (about 3 medium peaches) peaches cut into 1 inch pieces
- 2 tbsp white granulated sugar plus more if fruit is not sweet
- 3 tablespoon cornstarch
- 1 tablespoon fresh lemon or orange juice
- 1 teaspoon freshly grated lemon or orange zest
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375℉. Have a 9x9 inch baking dish ready.
Make the Crisp Topping
- In a large bowl, mix the flour, oats, salt and sugars. Add the butter, and using your fingertips, rub the butter into the flour mixture until it is fully combined and no dry pieces remain. Set aside.½ cup all- purpose flour, ¾ cup old-fashioned oats, ½ teaspoon Kosher or fine sea salt, ¼ cup white granulated sugar, ½ cup dark brown sugar, packed
For the Fruit Filling
- In a large bowl, add the blueberries (no need to defrost), and peaches. Add 2 tablespoon of sugar (taste the fruit, if it's not too sweet add up to 2 more tbsp).
- In a small bowl, whisk the cornstarch with the lemon juice to dissolve. Pour the cornstarch over the fruit. Add the cinnamon and lemon zest. Toss gently until just combined.
Assemble the Crisp
- In an 8 or 9-inch glass or ceramic baking dish (or similar capacity), pour in the fruit mixture, spreading it evenly in the dish.
- Scatter the crisp topping over the fruit, spreading the mixture so that the fruit is fully covered.
- Bake at 375℉ for 35-40 minutes, until the top is firm, golden brown, and the fruit is bubbling. Remove from the oven and let cool to a wire rack for at least 15 minutes. Serve warm or room temperature with a scoop of ice cream or whipped cream.
Notes
I love to make the crisp topping in advance. Trust me, you will want to double it so you can freeze it for later. It can keep for 3 months in the freezer.
Nutrition*
Serving: 6gCalories: 375kcalCarbohydrates: 60.4gProtein: 3.9gFat: 14.7gSaturated Fat: 8.7gCholesterol: 36mgPotassium: 271mgFiber: 4.3gSugar: 38.5gCalcium: 23mgIron: 2mg
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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