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, creating the most perfect jammy blend of sweetness.
Equipment
- 9 by 9 inch baking dish or 9-inch pie plate
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℉ (180℃).
- 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, 7 tablespoon unsalted butter; softened and cut into ½ inch cubes
- Make the Fruit Filling. In a large bowl, add the blueberries, peaches, and sugar, then toss to coat (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.3 cups wild blueberries or regular blueberries, 3 cups (about 3 medium peaches) peaches , 2 tablespoon white granulated sugar , 3 tablespoon cornstarch, 1 tablespoon fresh lemon or orange juice, 1 teaspoon freshly grated lemon or orange zest, ¼ teaspoon ground cinnamon
- Assemble the Crisp. In a 9-inch pan (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 40-50 minutes, until the top is firm, golden brown, and the fruit is bubbling. Remove from the oven and let cool on a wire rack for at least 15 minutes. Serve warm or room temperature with a scoop of ice cream or whipped cream.
Notes
- Frozen wild blueberries can be found year-round in the frozen fruit section of well-stocked grocery stores. Fresh wild blueberries peak in mid-July through August in New England and Canada, so grab them if you can find them.
- Double or triple the crisp topping and freeze it for later use.
Nutrition*
Serving: 1 slice | Calories: 315kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 164mg | Potassium: 214mg | Fiber: 4g | Sugar: 36g | Vitamin A: 631IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Made this recipe?Leave a comment and a star rating below. If you snapped a photo, tag @brunchandbatter on Instagram!
