Blueberry Peach Crisp
Peach blueberry crisp is the perfect summer dessert. The fruits are so good together and the buttery brown sugar streusel makes it fabulous. Top it with ice cream to take it to the next level.
Servings: 12 Servings
Ingredients
- 6-8 cups sliced peaches
- 3 Tablespoons maple syrup
- 4 cups blueberries
- ⅓ cup oat flour
- 2 cups old-fashioned oats
- ¼ teaspoon salt
- ⅔ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter softened
Makes: 9 x 13inch rectangle
Instructions
- Preheat oven to 375°F
- Place 6-8 cups sliced peaches in a greased 9x13-inch baking dish. Drizzle with 3 Tablespoons maple syrup.
- Sprinkle the 4 cups blueberries over the peaches.
- In a medium bowl, stir together the ⅓ cup oat flour, 2 cups old-fashioned oats, ¼ teaspoon salt, ⅔ cup light brown sugar, and 1 teaspoon ground cinnamon.
- Add the ½ cup unsalted butter to the bowl of dry ingredients. Cut in until the mixture is crumbly.
- Distribute the crisp topping over the fruit.
- Bake for about 30 minutes. The fruit juices should be bubbling and the topping golden brown.
- Cool for a bit before serving. It is best served warm or at room temperature.
Notes
You can use all-purpose or whole wheat flour in place of the oat flour.
Feel free to reduce the amount of sugar in the topping if you prefer your desserts less sweet.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 224mg | Fiber: 4g | Sugar: 26g | Vitamin A: 515IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg
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