Take advantage of summer produce by making this Blueberry Peach Crisp. Juicy blueberries and ripe sweet peaches topped with a sweet buttery topping cooked until all golden and bubbly.
Some of the best desserts that never disappoint are the ones who require the least amount of work. Fruit crisps are a simple rustic dessert that make use of the best ripe seasonal fruits, any fruit can do! The topping is made from a number of pantry staples that make it an easy dessert to make on a whim.
Basic Crisp Ingredients
- Flour – basic plain or even self raising flour work well in this recipe! Alternatively, you can also use gluten free flour with a 1:1 ratio or else almond flour, although for the latter you will need to increase the amount needed.
- Sugar – I use a combination of white caster sugar and dark brown sugar. However, you can just choose and use one type!
- Oats – this is what differentiates a crisp from a crumble. I use rolled oats for a crispier topping.
- Butter – an essential ingredient to combine everything together! If you want to make this vegan you can substitute with coconut oil.
- Salt – a little bit in desserts to enhance the flavours!
How to make the best Summer Fruit Crisp
Start by cutting the fruit to your liking! I prefer to cut my peaches into thin slices as I find they hold their shape better compared to when cut in chunks. Toss the fruit in the flour, sugar and lemon zest and juice. Prepare the crisp topping by mixing together the dry ingredients and then gently rub in the butter to form clumps. In a battered dish add the fruit and top with the clumps. Make sure to cover all the top of the dish. If you end up with extra topping – since your dish might be smaller than mine – save the clumps in the fridge (stays good for about 3 days) to make another mini crisp!
What type of dish to use
Any dish can be used for your blueberry peach crisp. I like to use a shallow pie dish, as I find that it gives me the best filling to topping ratio. You can use cake dishes, enamelware, or even a cast iron! My dish was 28cm, however you can just choose any dish you have at home. However, take note that you might need less or more fruit!
FAQs
What fruit can I use instead of peaches and blueberries?
This recipe can be used as a guide on how to make any fruit crisp, therefore you can do any fruit combo you like! You can also have so much fun using different spices to make your favourite fruit crisp!
Can I use frozen fruit instead?
Most definitely! Frozen fruit can be used to make a fruit crisp, however it’s best to defrost the fruit before making the recipe, so that it won’t be too watery. You can also use canned fruit here, just discard any liquid and proceed with the recipe as when using fresh fruit.
Ideas of other fruit crisps
- Cinnamon Spiced Apples
- Mixed Berries
- Yellow peaches and raspberries
- Rhubarb and strawberries
- Lastly, you can also use only one fruit choice
How to serve this delicious crisp?
Let the crisp cool slightly before serving, this will allow the juices to settle and thicken. While still warm serve the fruit crisp with a scoop of ice cream (my favourite option: vanilla) or a generous dollop of whipped cream as a luscious dessert! You can also serve this with Greek yogurt for a healthier dessert or as sweet breakfast!
Can I prepare this blueberry peach crisp ahead?
It can easily be prepared ahead and then re-heated – if you want – before serving. Store the prepared fruit crisp in the fridge tightly covered. It can last up to 3 days. If you want to serve warm, simply heat the crisp in the oven for about 15 minutes at 170°. Or else, heat individual servings in the microwave. You can also prepare the topping alone in advance; it will keep well in an airtight container for at least 2 days. Simply use it when you want to make the fruit crisp.
Blueberry Peach Crisp
Ingredients
Crisp Topping
- 150 g flour
- 50 g white sugar
- 75 g dark brown sugar
- 100 g oats
- 115 g butter
- ½ tsp salt
Fruit Filling
- zest of 1 lemon
- juice of 1 lemon
- 50 g brown sugar
- 2 tbsp flour or cornstarch
- 6 peaches
- 300 g fresh blueberries
Instructions
- Chop the fruit to your liking and coat with the lemon zest and juice, sugar and flour. Place the fruit in a buttered dish.
- In a bowl mix together all the ingredients except the butter. With your hands rub in the butter and form clumps. Spread the clumps all over the fruit, making sure that the fruit is all covered.
- Bake the fruit crisp at 170°C for about 45 minutes or until all bubbly and golden.
- When ready, let the crisp rest for about 20 minutes so that juices thicken. Whilst still warm serve the fruit crisp in a bowl topped with a generous scoop of ice cream.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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This! I can’t wait to try it, ❤️ the combination of fruits! Thanks for sharing with us, my dear!
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