Recipe

Blueberry Peach Crisp

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WeeklyGreens's Notes: A warm, bubbly crisp made with summer fruit makes me weak in the knees. This version is a little lighter with whole wheat flour, a generous heap of old-fashioned oats and canola oil in place...
A warm, bubbly crisp made with summer fruit makes me weak in the knees. This version is a little lighter with whole wheat flour, a generous heap of old-fashioned oats and canola oil in place of some of the butter you'd typically find in the topping. Any firm, ripe summer fruit will work here. Vanilla ice cream takes it over the top, natch. I may have also been known to eat this for breakfast over Greek yogurt.

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Serves 8

For the fruit:

3 large ripe peaches, cut into thick wedges Ask a question about this ingredient

2 pints fresh blueberries, washed and picked over for stems Ask a question about this ingredient

Zest of 1 orange Ask a question about this ingredient

2 tablespoons whole wheat flour Ask a question about this ingredient

2 tablespoons dark brown sugar Ask a question about this ingredient

For the topping:

1-1/2 cup old-fashioned rolled oats (not the quick cooking kind) Ask a question about this ingredient

1/2 cup pecan pieces Ask a question about this ingredient

1/2 cup whole wheat flour Ask a question about this ingredient

1/2 cup dark brown sugar Ask a question about this ingredient

1 teaspoon ground cinnamon Ask a question about this ingredient

1 teaspoon pure vanilla extract Ask a question about this ingredient

1/2 teaspoon kosher salt Ask a question about this ingredient

1/4 cup canola oil Ask a question about this ingredient

1/4 cup (1/2 stick) unsalted butter, at room temperature Ask a question about this ingredient

Preheat the oven to 350 degrees.
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Arrange peaches and blueberries in a large baking dish. (Don't bother to peel the peaches. This is such an easy dish, so why create work?) Add the orange zest, then sprinkle with the flour and brown sugar. Toss gently to combine. Allow to rest for 10 minutes while you make the topping.
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In a large bowl, combine the oats, pecans, flour, brown sugar, cinnamon, vanilla and kosher salt. Drizzle the oil over the mixture, then stir to evenly moisten. Using a fork, mash the butter into the mixture until well-blended.
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Pour the topping over the fruit, then bake on the middle rack of the oven for one hour. The fruit will be bubbling gently along the edges and the top should be golden brown.
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Serve warm or room temperature.
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2 Comments on Blueberry Peach Crisp

WeeklyGreens added 9 months ago

Great! I do hope you enjoy it! I love a dish that works as dessert and breakfast. :-)

AntoniaJames added 9 months ago

Perfect! We're picking the last of the season's blueberries this week, and peaches at the farmers' market have been simply gorgeous. This is on the menu Friday night!! Thank you so much for posting it. ;o)