| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon unsalted butter, at room temperature
- Two 16-ounce bags frozen sliced peaches
- 1 1/2 cups frozen blueberries
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons turbinado sugar
- 2 tablespoons arrowroot
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned rolled oats
- 1/3 cup all-purpose flour
- 1/3 cup turbinado sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 6 tablespoons unsalted butter, chilled and cut into cubes
- 1 pint vanilla ice cream
Instructions
- Preheat the oven to 400 degrees F.
- For the filling: Butter a 7-by-3-inch round baking dish and set aside. In a large bowl, toss together the sliced peaches, blueberries, lemon juice, sugar, arrowroot, vanilla and salt. Pour the mixture into the prepared baking dish.
- For the topping: In a separate bowl, mix together the oats, flour, sugar, cinnamon and salt. Using your hands, work the butter into the flour mixture until there are no longer any powdery ingredients at the bottom of the bowl. Break apart large pieces of the topping mixture and place on top of the fruit until the fruit mixture is almost entirely covered. Bake until the topping is golden brown and crispy and the fruit mixture is bubbling, about 40 minutes. Let cool for at least 20 minutes. Serve with the ice cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 430 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugar | 44 g |
| Protein | 6 g |
| Cholesterol | 52 mg |
| Sodium | 235 mg |
Reviews
I used fresh peaches and blueberries. Only other change was corn starch instead of arrowroot. So delicious.
OMG, this peach blueberry crisp is the best. I grew up making apple crisp with my Grandmother and never put the rolled oats in the topping. I love this addition. It is almost like having granola on top. It makes a great breakfast warmed with half and half. The fruit is delicious and not too sweet. The addition of the lemon is perfect and using cornstarch keeps the filling clear and light. I will definitely make this again when I have fresh summer peaches and blueberries on hand. Note: I used regular granulated sugar because that’s what I had. Still wonderful!
Delicious and easy! After reading reviews, I doubled the crisp topping ingredients keeping the same amount of oats (1 cup).
Not too fond of this recipe. The fruit was tart because of the lemon juice. I am not a fan of the oats in the topping. I know many recipes call for it but I think it might have been better if the oats were spun in the food processor first. Won’t be making this again. Sorry.
Even better the second day! I also used cornstarch and used brown sugar in the fruit and white sugar in the crumble. I will make this again and will increase the topping.
I recently made this for a dinner party and it was easy to do and received rave reviews. Giada threw in frozen fruit as did I. After 40 minutes, the fruit on the bottom was still very cool…thaw the fruit first. I also used a whole stick of butter vs. Raffy’s 6 TBSP. Frankly next time, and there will be a next time, i might half again or double the topping it was delicious. I also used cornstarch 11/2 tsp. as Raffy recommended as I could not find Arrowroot. An excellent and easy dessert.
Like Aunt Raffy I don’t bake…this recipe is a no brainer and my family loves it.