6 Servings
1 Hour, 30 Minutes
Allergens
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.
Variations:
You can substitute 2-3 stalks of rhubarb instead of blueberries for a tangy variation.
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.
Variations:
You can subsitute margarine, or for a healthier alternative, 5-6 tablespoons oil, for the butter.
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.