I love a seasonal peach and blueberry crisp. Easy to make, outstanding flavour and a delicious crispy oatmeal topping, what’s not to love?

3 medium-size ripe peaches, peeled and sliced into ¼” slices (about 3 – 4 cups)
1 cup fresh blueberries
1/3 cup granulated sugar
¾  cup brown sugar, divided
1⁄3 cup dried cranberries
2 Tbsp cornstarch
1 ½ tsp cinnamon, divided
2 Tbsp lemon juice

Topping
½  cup all-purpose flour
1/2  cup large rolled oats
1/3 cup chopped toasted almonds
1/3 cup vegetable oil
1 Tbsp water

  1. Preheat the oven to 375 F. Lightly coat a 9 -inch-square baking pan with cooking spray.
  2. In a bowl, stir together the apples, granulated sugar, ¼  cup brown sugar, dried cranberries,  cornstarch, 1 tsp cinnamon and lemon juice. Place in the pan.
  3. In another bowl, stir together the flour, remaining brown sugar, oats, almonds, oil, water and remaining cinnamon and mix until the mixture is crumbly. Sprinkle over the fruit mixture.
  4. Place the pan in the centre of the oven and bake for 25 until the crisp is golden.

(V/DF) Makes 6 servings.

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