Everyone will enjoy this simple dish for smoked salmon salad. A salad with real flavor!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 9 |
| Yield: | 1 (8-inch) square dish |
Ingredients
- 2 (10 ounce) packages frozen sliced peaches, thawed and drained
- 1 (10 ounce) package frozen blueberries, thawed and drained
- 2 teaspoons lemon juice
- 2 tablespoons all-purpose flour
- 2 tablespoons white sugar
- ½ cup old-fashioned oats
- ⅓ cup firmly packed brown sugar
- ¼ cup all-purpose flour
- ¼ cup chopped almonds
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- ¼ cup butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare fruit: Gently stir together peaches, blueberries, and lemon juice in an 8-inch square baking dish. Stir in flour and sugar until evenly coated.
- Make topping: Stir together oats, brown sugar, flour, almonds, cinnamon, and nutmeg in a medium bowl. Mash in butter with a pastry cutter or a fork until mixture is crumbly; sprinkle over fruit in the baking dish to cover.
- Bake in the preheated oven until fruit is bubbling and topping is golden brown, about 30 minutes.
- Use fresh ripe peaches and blueberries when in season.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 43 mg |
| Sugars | 28 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I put it in a 11×8 pan with 12oz of blueberries & 2 cups of peaches. I increased the amount of flour & sugar to 1/3 cup of each. I should have put more sugar in there. It came out fine but it was hardly sweet.
I doubled the topping because I wanted this to double as a dessert and baked oatmeal breakfast. It worked out perfectly! I would have never thought to put blueberries and peaches together. I loved it! I substituted the brown sugar with Swerve brown sugar substitute. I substituted the butter with vegan butter and it turned out great!
Absolutely the best! I used fresh fruit and added doble the lemon juice and came out excellent!
I really like this recipe, it’s easy and delicious. I made a few minor changes, I used fresh peaches and blueberries, I swapped out the almonds for walnuts and I didn’t have nutmeg, but I had pumpkin spice so I used that instead. With a scoop of vanilla ice cream this is the best summer dessert!
Love this exactly as written but used just 1 bag (10-oz) of peaches + fresh blackberries. Fits nicely in oval casserole dish. One time I doubled the topping as others suggested, but it was too much and overwhelmed the wonderful fruit.
The blueberries and the peaches definitely play off of each other to make a really tasty filling. I did double the topping for the recipe based on the recommendations of the other reviewers, but it felt like a lot. Unless you’re really into the topping flavors, the recipe as written would likely be just fine.
I cooked it for another 5 minutes. I thought it turned out a bit soupy. Tasted great however!
I used fresh peaches, but frozen blueberries. It turned out delicious, but needed more than 30 minutes in the oven to fully cook.
I use cornstarch not flour with the fruit and I add a teaspoon of vanilla to the fruit. Without almonds it is good. I think I am going to try walnuts and / or pecans instead of almonds eventually. The recipe is a real winner. I have made this with blueberries, apples and rhubarb and apples only.
This peach and blueberry crisp turned out tasting wonderful! The only changes I made were to use fresh peaches and my own frozen blueberries. The amount of fruit was about doubled and I doubled the topping ingredients. I used an 11 x 8 baking dish. It smelled enticing while baking!
A huge hit! I used fresh fruits – 4 peaches & 2 cups blueberries plus doubled the topping, based on previous reviews. It turned out excellent! Definitely added to my favorites & will be making this again.
will make again. simple and great!
I had left over canned peaches, I drained them and used frozen blueberries. Turned out great. I really liked the chopped almonds. I recommend chopping the to the size of a large oat. I also sprinkled a little allspice before putting the topping on. Great dish.
I doubled the topping and the lemon juice. I use whatever fruit I have on hand. I’m about to try this recipe with apple and blackberry!
Needs more topping IMO…but I loved the peach/blueberry filling part.
its tasted so good amazing. only problem is that I couldn’t get the oatmeal crunchy….
Delicious; my family loved it.
Very good. I disagree with the reviews here to double the topping. It is too sweet and unhealthy with all that topping. I would have rather done 1.5 of the topping or just what the recipe said. The topping is overpowering when doubled.
My Mum & I loved this! I used fresh fruit instead of frozen (4 medium peaches & about 2 cups of blueberries) and doubled the topping as others have suggested. I also added a bit of ground ginger to the topping because I like cinnamon, nutmeg & ginger combination. Had it with a bit of ice cream for dessert and it was delicious. Excellent use of the very ripe peaches I had on hand. Will definitely make again!
lasted 2 days, great recipe. none went to waste, almost licked the pan. I substitute 20 oz of fresh peaches for the frozen.
I did not make changes. It was superb.