A Peach and Blueberry Crisp is perfect for summer!
Author: Melissa Slyh
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
Filling Ingredients:
5 large peaches, peeled and sliced, pits removed and discarded
⅓ cup fresh blueberries
¼ cup sugar
2 tbsp brown sugar
⅛ tsp ground cinnamon
¼ tsp salt
⅛ tsp ground clove
1 tbsp cornstarch
Juice from half of a lemon
Crisp Topping Ingredients:
¼ cup sugar
¾ cup all-purpose flour
¼ tsp ground cinnamon
⅛ tsp salt
½ stick unsalted butter, melted
Whipped topping for serving
Instructions
In a bowl, combine the peaches and blueberries. Toss with the lemon juice.
In a separate bowl, whisk together the remaining filling ingredients: ¼ cup sugar, 2 tbsp brown sugar, ⅛ tsp ground cinnamon, ¼ tsp salt, ⅛ tsp ground clove, and 1 tbsp cornstarch.
Gently toss the peaches and blueberries with the dry filling ingredients, until all of the peaches and blueberries are coated. Spoon the peach and blueberry filling into a greased baking dish. I used a 9-inch round casserole dish.
Next, combine the Crisp Topping ingredients in a separate mixing bowl. The topping should resemble a crumb-like consistency. Distribute the topping over the filling evenly.
Bake the Peach and Blueberry Crisp on 375 degrees Fahrenheit for 40-45 minutes. (I sometimes like to place my baking dish on top of a baking sheet in case the crisp bubbles over. The crisp will be very hot when baking is complete, use your oven mitts !
Allow the Peach and Blueberry Crisp to rest and cool for about 20 minutes before serving. Serve with fresh whipped cream
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2015/06/06/peach-and-blueberry-crisp/