Blueberry Peach Crisp

I love a good crisp with summer fruit. 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. You could really put just about any firm, ripe summer fruit in place of the berries and peaches and have a winner! Vanilla ice cream takes it over the top, natch.

  • 3 large ripe peaches, cut into thick wedges
  • 2 pints fresh blueberries, washed and carefully picked over for stems
  • Zest of 1 orange
  • 2 tablespoons whole wheat flour
  • 2 tablespoons dark brown sugar
    • For the topping:
    • 1-1/2 cups old-fashioned rolled oats (not the quick cooking kind)
    • 1/2 cup pecan pieces
    • 1/2 cup whole wheat flour
    • 1/2 cup dark brown sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon kosher salt
    • 1/4 cup canola oil
    • 1/4 cup unsalted butter (4 tablespoons or 1/2 stick), room temperature

  • Preheat the oven to 350 degrees.
  • Arrange peaches and blueberries in a large baking dish. 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.
  • 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.
  • 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. Serve warm or room temperature.
  • Quick Tips
  • 1. I am too lazy to peel the peaches. This is such an easy dessert, so why create work?
  • 2. Is it wrong to eat this for breakfast over plain Greek yogurt? Probably. But I’ve been known to do it.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

2 responses to “Blueberry Peach Crisp”

  1. erin says:

    ohmygosh i just came here looking for a peach cobbler recipe and i see that peaches are your ingredient this week…i will definitely be making this for a dinner party on sunday! think there is any issue with using AP flour instead of whole wheat? not sure if proportions would need to be changed…

    • Alicia says:

      Hi Erin, This is a versatile and forgiving recipe. You can easily use all-purpose flour in place of the whole wheat flour with the same proportions. Let me know how it turns out! Enjoy.

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