Peach-Blueberry Crisp

04/26/2019

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