Sweet and Tangy Peach Blueberry Crisp

Charna Sheinfeld Recipe By Charna Sheinfeld
  • Cook & Prep: 1.5 h
  • Serving: 6
  • Contains:

Ingredients (14)

Filling

Topping

Start Cooking

For the filling

  1. Preheat oven to 375°F.

  2. Gently toss peaches and sugar in large bowl and let sit for 30 minutes, tossing occasionally.

  3. Drain peaches of their liquid and reserve 3 tablespoons of the peach juice; discard the remaining juice.

  4. Combine blueberries with peaches.

  5. Whisk reserved peach juice, cornstarch, lemon juice, lemon zest, salt, and cinnamon over peaches and blueberries/rhubarb.

  6. Mix everything together and pour into an 8- inch square baking dish.

Variation:

You can substitute 2-3 stalks of rhubarb instead of blueberries for a tangy variation.

For the topping

  1. While peaches are macerating, mix all dry ingredients together.

  2. Add in butter/margarine or oil and mix until the mixture clumps into crumbly balls. Pour over fruit.

  3. Bake the crisp for 35-45 minutes or until the topping is browned and the fruit is bubbly around the edges.

Variation:

You can subsitute margarine, or for a healthier alternative, 5-6 tablespoons oil, for the butter.

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