Enjoy sweet peaches, blueberries and a buttery crisp topping all baked up into my Peach and Blueberry Crisp recipe.
- 4 cups (20oz/568g) peaches , peeled and sliced
- 1 cup (5oz/142g) blueberries
- ½ cup (4oz/115g) sugar
- 2½ Tbsp cornstarch
- 1 tsp vanilla extract
- ½ vanilla pod , optional
- ¾ cup (3 ¾ oz/105g) all-purpose flour
- ¾ cup (2 ¼ /64g) rolled oats , roughly chopped
- ½ cup (3oz/85g) brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup (2 ½ oz/71g) pecans , finely chopped
- ½ cup (4oz/115g) butter , COLD and cubed
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Preheat the oven to 350°F (180°C).
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In a medium bowl mix together peaches, blueberries, sugar, cornstarch, vanilla extract (and seeds from the vanilla pod) until well coated. Set aside.
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In a large bowl, combine flour, oats, brown sugar, cinnamon, salt and pecan.
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Using your fingertips or a dough cutter, rub in butter into the dry ingredients until it starts to come together and is in pea-sized lumps.
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Divide the fruit filling between 4 Good Cook Oven Safe 5 1/2 inch pie dishes. Alternatively you can use one large dish to make a larger crisp.
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Sprinkle the crisp topping over each dish. Be generous, this is not a time to hold back.
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Bake for about 45-50 minutes or until topping is golden brown and filling is bubbly.
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Let cool on for 15 minutes, then scoop a big ball of vanilla ice cream using a GoodCook Smart Scoop Ice Cream Scoop! Store in the fridge for up to 3 days.
Use fresh or frozen fruit, or a variety of different fruit.
This recipe will make 1 large crisp to feed 8 people.
If you have any crisp topping left over, label it and freeze it in a zip locked bag for up to 8 weeks.