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Parve
Medium
1 Hour, 30 Minutes
Diets 
Topped with a buttery, crumbly oat topping, this crisp bakes up golden and fragrant, offering a perfect combination of textures—soft, juicy fruit beneath and a crunchy, sweet topping on top. Whether served warm with a scoop of vanilla ice cream or on its own, this crisp is a satisfying and comforting treat.
6-7 medium peaches, washed and sliced thinly
1 cup blueberries
1/3 cup sugar
1 and 1/2 teaspoons Gefen Cornstarch
2 teaspoons lemon juice
1 teaspoon lemon zest
dash of salt
dash of cinnamon
1 cup flour
1 and 1/2 cups oats
1/2 cup brown sugar
1/2 teaspoon salt
2 teaspoons Gefen Vanilla Extract
6 tablespoons butter, margarine or 5-6 tablespoons oil
Preheat oven to 375 degrees Fahrenheit.
Gently toss peaches and sugar in large bowl and let sit for 30 minutes, tossing occasionally.
Drain peaches of their liquid and reserve 3 tablespoons of the peach juice; discard the remaining juice.
Combine blueberries with peaches.
Whisk reserved peach juice, cornstarch, lemon juice, lemon zest, salt, and cinnamon over peaches and blueberries/rhubarb.
Mix everything together and pour into an 8- inch square baking dish.
While peaches are macerating, mix all dry ingredients together.
Add in butter/margarine or oil and mix until the mixture clumps into crumbly balls. Pour over fruit.
Bake the crisp for 35-45 minutes or until the topping is browned and the fruit is bubbly around the edges.
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Can I use frozen blueberries?
Canned Peaches Can I use canned peaches instead of fresh peaches? If so how much?
Whenever I substitute canned peaches for fresh, I find that they are too liquidy.