Peach and Blueberry Crisp

This Peach and Blueberry crisp is one of the easiest and best desserts out there.  Delicious juicy fruit and a buttery crunchy topping, served warm with ice cream will win you awards.

Peaches and blueberries are ready in the same season which is awesome.

It’s good if you can use organic peaches and blueberries.

I bake the crisp or crumble topping separately, then break it up after the fruit has been baked. You could top the fruit with the topping before baking the fruit if you would rather.

You can make individual desserts, or make one big Peach and Blueberry Crisp, which works better for a gathering like a buffet or picnic.

As most fruit desserts go, Peach Blueberry Crisp is only as good as the fruit.  Freestone peaches are easier of course. They should be fragrant and not hard and crunchy for this recipe.

Have a large bowl of ice water.

Boil a large pot of water and carefully put the peaches in.  In not much more than a minute, transfer them using tongs or a slotted spoon to the very cold water.  The skins should slide off.  Sometimes they don’t.  They are buggers.

Ripe peaches go into boiling water for a minute then immediately into ice water for easier peeling.

There is one tough fibre vertically where the pit was and I have to remove it.

How to Make Peach Blueberry Crisp

Fruit Crisp Topping

Start with this so it is ready to top the hot fruit.  You can make it anytime ahead, cool completely and keep in a container.

1. Combine the flour, brown sugar, oats, cinnamon and salt.

2. Cut in with a pastry cutter the cold unsalted butter, or you could pulse in a food processor until crumbly.

3. Spread out on a cookie sheet.

4. Bake 350°F (180°C) for 10 -12 minutes. Don’t stir it or flip it, just bake it and let it cool completely.

This is such a delicious oatmeal crisp crumble, and really good for snacking on!

Thorougly wash and pick through the blueberries and slice and dice the peeled peaches.

1. In a large bowl, combine the brown sugar, cinnamon, flour, ground ginger and salt.

2. Add the peaches and blueberries and toss with the melted butter.

3. Put into 6 -8 individual baking ramekins making sure to divide the sauce that the fruit has made!  You could use one 9” (23cm) or 8”x10” (20x26cm) baking dish instead but add 5-7 more minutes of baking time.

4. Bake 375°F (190°C) for 18-20 minutes until bubbly.

That’s how you know the filling has come together and the flour has cooked.  It will not need as long to bake as an apple crisp because you don’t want to over cook this fruit that is already soft.

5. Sprinkle with the Crisp topping before serving.

Top the baked fruit with the oatmeal crisp crumble