Peach-Blueberry Crisp
Active Time: 20 MinsTotal Time1 Hour 5 Mins
Yield: Serves 8 (serving size: 2/3 cup)
This crisp is summer in a casserole dish! The combination of juicy peaches and sweet-tart blueberries is divine—so much so that you won’t even notice that our version is lower in sugar. Although frozen fruit will suffice in a pinch, we recommend you use the freshest varieties you can find, even if that means substituting another berry and stone fruit.
Ingredients
- 2 pounds fresh peaches, peeled and cut into 3/4-in. chunks (about 6 cups)
- 2 cups fresh blueberries (about 10 1/2 oz.)
- 2 tablespoons cornstarch
- 2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
- 1/2 cup granulated sugar, divided
- 3/4 cup (about 2 5/8 oz.) whole-wheat pastry flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup (5 1/3 oz.) cold unsalted butter, diced
- 1/2 cup old-fashioned regular rolled oats
Nutritional Information
- Calories 299
- Fat 9g
- Satfat 5g
- Unsatfat 3g
- Protein 4g
- Carbohydrate 54g
- Fiber 5g
- Sugars 32g
- Added sugars 19g
- Sodium 124mg
- Calcium 3% DV
- Potassium 7% DV
- Calories 299
- Fat 9g
- Satfat 5g
- Unsatfat 3g
- Protein 4g
- Carbohydrate 54g
- Fiber 5g
- Sugars 32g
- Added sugars 19g
- Sodium 124mg
- Calcium 3% DV
- Potassium 7% DV
How to Make It
Step 1
Preheat oven to 350°F. Gently stir together peaches, blueberries, cornstarch, lemon zest, lemon juice, and 1/4 cup of the granulated sugar in a large bowl. Spoon mixture into an 11- x 7-inch (2-quart) baking dish.
Step 2
Whisk together flour, brown sugar, salt, cinnamon, and remaining 1/4 cup granulated sugar until mixture is completely smooth (no clumps). Add butter, and toss to coat. Using fingers, rub butter into flour until a pebble consistency is reached and flour is fully moistened. Stir in oats. Crumble topping evenly over peach mixture.
Step 3
Bake in preheated oven until top is golden and fruit is bubbling, about 45 minutes. Serve warm.
Source: Read Full Article