Peach Blueberry Crisp Recipe

Peaches: Fresh, ripe peaches provide the sweet and juicy base for this crisp.

Blueberries: These add a burst of tartness and color to the dessert.

Granulated sugar: Used to sweeten the fruit mixture.

Cornstarch: Helps to thicken the fruit juices as they bake.

Lemon juice: Adds a touch of acidity to balance the sweetness of the fruit.

All-purpose flour: Forms the base of the crumbly topping.

Rolled oats: Adds texture and a nutty flavor to the topping.

Brown sugar: Sweetens the topping and adds a hint of molasses flavor.

Butter: Melted butter binds the topping ingredients together and adds richness.

Cinnamon: Provides a warm, spicy note to the topping.

When preparing the peaches and blueberries, make sure they are ripe but still firm to ensure the best texture in your crisp. If the fruit is too soft, it can become mushy during baking. To peel the peaches easily, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slip off effortlessly.

• peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness, making them a great alternative.

• blueberries - Substitute with blackberries: Blackberries offer a similar burst of juiciness and tartness.

• granulated sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly to cornstarch and is a good alternative.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• all-purpose flour - Substitute with almond flour: Almond flour adds a nutty flavor and is gluten-free.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are a good gluten-free option.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and a slight caramel flavor.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that complements the fruit well.

• Allow the peach blueberry crisp to cool completely at room temperature before storing. This helps prevent condensation, which can make the topping soggy.

• Transfer the crisp to an airtight container. If you don't have a container large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the dessert in the refrigerator for up to 4 days. The cool environment helps maintain the freshness of the fruit and the crispness of the topping.

• For longer storage, freezing is an excellent option. Wrap the cooled crisp tightly in plastic wrap, then cover with a layer of aluminum foil to prevent freezer burn.

• Label the package with the date and contents to keep track of its freshness. The peach blueberry crisp can be frozen for up to 3 months.

• When ready to enjoy, thaw the crisp in the refrigerator overnight. This slow thawing process helps retain the texture and flavor of the fruit.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed crisp in an oven-safe dish and cover with aluminum foil. Heat for about 20 minutes, then remove the foil and bake for an additional 10 minutes to re-crisp the topping.

• Alternatively, you can reheat individual portions in the microwave. Place a serving on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• For an extra touch of indulgence, serve the reheated peach blueberry crisp with a scoop of vanilla ice cream or a dollop of whipped cream.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Peach Blueberry Crisp in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the crisp topping from burning.
  4. Heat for about 15-20 minutes or until the fruit filling is bubbly and the crisp topping is warmed through.
  5. Remove the foil for the last 5 minutes if you want to re-crisp the topping.

• Microwave Method:

  1. Place a portion of the Peach Blueberry Crisp in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If not heated through, continue to microwave in 30-second intervals until warm.

• Stovetop Method:

  1. Place a portion of the Peach Blueberry Crisp in a non-stick skillet.
  2. Cover the skillet with a lid to trap the heat.
  3. Heat on low to medium heat for about 5-10 minutes, stirring occasionally to prevent sticking and ensure even heating.
  4. Once the fruit filling is warm and the crisp topping is heated through, remove from heat and serve.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Peach Blueberry Crisp in an air fryer-safe dish.
  3. Heat for about 5-7 minutes, checking halfway through to ensure the crisp topping doesn’t burn.
  4. If needed, cover with aluminum foil to prevent over-browning and continue heating until warm.

• Oven: Used to bake the crisp at a consistent temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the fruit mixture and the topping ingredients separately.

• Baking dish: The vessel where the fruit mixture and topping are layered and baked.

• Measuring cups: Used to accurately measure the peaches, blueberries, granulated sugar, flour, and rolled oats.

• Measuring spoons: Necessary for measuring smaller quantities of ingredients like cornstarch, lemon juice, and cinnamon.

• Knife: Needed for slicing the peaches.

• Cutting board: Provides a safe surface for slicing the peaches.

• Spatula: Useful for mixing the fruit mixture and spreading it evenly in the baking dish.

• Whisk: Helps in mixing the topping ingredients until they become crumbly.

• Oven mitts: Protect your hands when placing the baking dish in the oven and taking it out.

• Cooling rack: Allows the crisp to cool slightly before serving.