Peach and Blueberry Crisp

Oh, August. A month of sunlit mornings, hazy afternoons, and lots and lots of summer fruit! The produce this time of year is unbeatable, and so many of my favorites are in season.

This delicious Peach and Blueberry Crisp combines my two favorite fruits at the moment—ripe, juicy peaches and plump, sun-ripened blueberries—under a crisp, buttery crumble topping.

So good!

Peach and Blueberry Crisp

Ingredients

For the filling:

• 2 cups fresh blueberries

• 2 pounds fresh peaches (about 6-7 peaches)

• 1/2 cup brown sugar

• 2 tbsp fresh lemon juice 

• 1/2 tsp vanilla

• 1/4 tsp cinnamon

• Pinch of salt

For the crumble topping:

• 1/2 cup chopped pecans

• 2 cups oats (optional: gluten-free)

• 1/2 cup brown sugar

• 1/2 tsp cinnamon

• Pinch of salt 

• 1/2 cup butter, softened to room temperature. 

• 1 tsp vanilla 

To make:

1. In a skillet, combine all the ingredients for the filling. Cook on stovetop over medium-low heat until slightly soft, about 10 minutes. 

2. For the crust, combine all the dry ingredients in a medium bowl. Add the butter, and use a fork or your hands to mix until it’s thoroughly combined.

3. Put the filling in a buttered baking dish (I used a small dutch oven). Next, sprinkle on the crumble topping and lightly press it down into an even layer. Bake at 350 F for 40 minutes, then let cool for 10-15 minutes. Enjoy!