Blueberry Peach Crisp – deephealing

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Skinnytaste

This Blueberry Peach Crisp is a wonderful summer dessert with lots of fruit and a lightly sweetened, crispy oat topping.

Blueberry Peach Crisp

I'm a cakes, chips, and cobbler sucker. It has something to do with having a hot, sticky crunch with a cold scoop of vanilla-frozen yogurt cream that really does it for me !! Served deliciously warm from the oven. For a crispy autumn fruit, make this cinnamon apple crispy too.

Blueberry Peach Crisp with a scoop of ice cream

Sweet ripe summer peaches and blueberries are the perfect combination in this crispy fruit. Once baked, the blueberries will burst into a lovely blue shade that oozes through the crispy ones and some over it. And this recipe couldn't be easier!

The topping is crispy and not too sweet. Perfect for making a potluck, making it for the family or serving guests.

Variations and tips

  • To make this gluten-free, swap the flour for a gluten-free flour mix and use gluten-free oats.
  • You can use frozen fruit instead of fresh, although it might not be as sweet.
  • Make it even easier by using less crispy topping.

Fruit and oars on a tablePeaches and blueberries in a cake panBlueberry Peach Crisp with a spoon

More fruit desserts you will love

Blueberry Peach Crisp

Preparation time: fifteen min

Cooking time: 40 min

Total time: 55 min

This Blueberry Peach Crisp is a wonderful summer dessert full of fruits that is served deliciously warm from the oven.

For the filling:

  • 5 yellow peaches, cored and sliced
  • 1 Cup Blueberries, about 6 ounces
  • 1/2 lemon, peeled and juiced
  • 2 TL Cornstarch
  • 3 1/2 tablespoon Agave nectar or honey

For the topping:

  • 1 Cup uncooked faster or oatmeal, * *
  • 1/3 Cup Whole wheat flour, * *
  • 1/2 Cup light brown sugar, not packed
  • 3/4 TL cinnamon
  • 1/4 Cup half stick butter, melted
  • Preheat the oven to 375F degrees.

  • Mix the peaches, blueberries, agave nectar, lemon juice, and lemon zest in a large bowl. Sprinkle with cornstarch. Throw until the fruit is covered.

  • Place the fruits in an ungreased cake pan. Mix the remaining ingredients. Sprinkle over the fruit.

  • Bake for about 40 minutes or until the topping is golden brown and the fruit is tender.

  • Serve with a scoop of ice cream or frozen yogurt, if desired.

* To make this gluten-free, swap the flour for a gluten-free flour mix and use gluten-free oats.

Portion: 1/ 8th, Calories: 203kcal, Carbohydrates: 35.5G, Protein: 2G, Fat: 7thG, Saturated fatty acids: 4thG, Cholesterol: 15.5mg, Sodium: 2mg, Fiber: 2.5G, Sugar: 24G

Blue Smart Points: 8th

Green Smart Points: 8th

Purple Smart Points: 7th

Points +: 6th

Keywords: Blueberry crispy, crispy, fruit crispy, peach crispy

sent 29th August 2020 by Gina

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