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Above view of a peach and blueberry crisp with a spoonful scooped out
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Peach Blueberry Crisp

Make a simple blueberry peach crisp for the perfect summer dessert recipe.
Course Dessert
Cuisine American
Keyword blueberry peach crisp, peach and blueberry crisp, peach blueberry crisp
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 317kcal
Author Madeline

Ingredients

Filling Ingredients

  • 5-6 medium peaches or 7-8 small peaches
  • 1 cup blueberries
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch
  • 5-6 mint leaves chopped

Topping Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1 tbsp coconut oil melted
  • 1 egg

Instructions

  • Preheat oven to 375F. Rinse peaches and blueberries. Cut peaches into bite sized cubes. You can either remove the peach skin of leave it on.
  • Mix the fruit with the sugar, cornstarch, and mint in a mixing bowl. Pour it into a 10 inch cast iron or a greased pie plate.
  • Mix the topping in a separate bowl (it should be crumbly but not dry!) and sprinkle it all over the top of the fruit mixture.
  • Place crisp in the oven and bake for 30 minutes at 375F.
  • Allow to cool slightly and serve with a scoop of vanilla ice cream!

Notes

  • Make this recipe gluten free by using an all purpose gluten free flour, gluten free rolled oats and check to make sure the arrowroot starch is gluten free

Nutrition

Serving: 1g | Calories: 317kcal | Carbohydrates: 69g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 34mg | Potassium: 253mg | Fiber: 4g | Sugar: 51g | Vitamin A: 496IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg