Sweet and Tangy Peach Blueberry Crisp

Charna Sheinfeld Charna Sheinfeld
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Topped with a buttery, crumbly oat topping, this crisp bakes up golden and fragrant, offering a perfect combination of textures—soft, juicy fruit beneath and a crunchy, sweet topping on top. Whether served warm with a scoop of vanilla ice cream or on its own, this crisp is a satisfying and comforting treat.

1h 30m 6
Medium Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Dairy

Directions

For the Filling

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Gently toss peaches and sugar in large bowl and let sit for 30 minutes, tossing occasionally.

  3. Drain peaches of their liquid and reserve 3 tablespoons of the peach juice; discard the remaining juice.

  4. Combine blueberries with peaches.

  5. Whisk reserved peach juice, cornstarch, lemon juice, lemon zest, salt, and cinnamon over peaches and blueberries/rhubarb.

  6. Mix everything together and pour into an 8- inch square baking dish.

For the Topping

  1. While peaches are macerating, mix all dry ingredients together.

  2. Add in butter/margarine or oil and mix until the mixture clumps into crumbly balls. Pour over fruit.

  3. Bake the crisp for 35-45 minutes or until the topping is browned and the fruit is bubbly around the edges.

Variations:

You can substitute 2-3 stalks of rhubarb instead of blueberries for a tangy variation.

Variations:

You can subsitute margarine, or for a healthier alternative, 5-6 tablespoons oil, for the butter.

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2 Comments

Esty Rosenberg •

Can I use frozen blueberries?

Rivky •

Canned Peaches Can I use canned peaches instead of fresh peaches? If so how much?

Chaia Frishman •
Reply to Rivky

Whenever I substitute canned peaches for fresh, I find that they are too liquidy.