Peach Blueberry Crisp

5 from 5 votes

Peach Blueberry Crisp

If you're dreaming about a juicy Peach Blueberry Crisp, then it must be summer! And dream no further, as this recipe is quick, easy, and tastes simply amazing.

Prep Time15

Cook Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 351kcal

Author: Kathy Kingsley

Ingredients

For the Topping

¾ cup all-purpose flour
½ cup packed light brown sugar
½ tsp. ground cinnamon
⅕ tsp. salt
5 Tbs. unsalted butter
⅖ cup coarsely chopped pecans

For the Filling

3 cups blueberries, (about 1 lb.) about 1 lb. room-temperature blueberries, washed and drained on paper towels3 medium peaches /4 cup granulated sugar1 ½ Tbs. cornstarchPinch salt
4 medium peaches (about 1 lb.), halved, pitted, and sliced ½- inch thick
¼ cup granulated sugar
1 ½ Tbs. cornstarch
Pinch salt

Instructions

Preheat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.
Make the topping: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Using a pastry cutter or your fingers, work the butter into the flour mixture until it clumps together when pressed. Mix in the walnut.
Make the filling: In a large bowl, combine the blueberries and peaches. Add the granulated sugar, cornstarch, cinnamon, and salt and toss to coat. Spread the fruit into the prepared baking pan.
Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes.
Cool slightly and serve warm.

Nutrition