It’s crisp season and time for me to introduce you to my favorite crisp creation! Meet my blueberry peach crisp! This has a blend of ripe, juicy peaches with sweet blueberries topped with the most perfect sweet crisp topping that is finished off with my maple infused whipped cream. I use organic coconut brown sugar in this recipe which makes for a subtle sweetness that’s not too overpowering and is the perfect marriage with the fruit. It’s so easy to throw together, anyone can make it! It would be a great addition to your brunch tables with the whipped cream topping or serve it for dessert at your picnics with a scoop of vanilla ice cream. Enjoy!
Blueberry Peach Crisp
6
servings10
minutes45
minutesIngredients
*For the bottom fruit layer*
5-6 5-6 Fresh Peaches Sliced
1 1/2 cups 1 1/2 Fresh Blueberries
1/3 cup 1/3 Coconut Brown Sugar
1 Tbsp 1 Arrowroot Starch
1 1 Small Lemon Zested & Juiced
*For the Crisp Layer*
3/4 cups 3/4 Flour (Use Almond Flour if you want Gluten Free)
1/2 cup 1/2 Old Fashioned Oats
1/3 cup 1/3 Coconut Brown Sugar
5 Tbsp 5 Salted Butter Melted
1 tsp 1 Cinnamon
Directions
- To begin, preheat oven to 350. Slice your peaches and add them to a casserole dish with blueberries
- Mix together all additions for fruit layer and stir well, coating all the fruit
- In a bowl, add all ingredients for the top crisp layer. Add melted butter and carefully stir
- Place crisp topping on and bake for 45 minutes. Remove from oven and let cool
- Scoop into serving dishes and top with whipped cream (See notes for my Maple Whipped Cream recipe)or ice cream and enjoy!
Notes
- You can use regular brown sugar in this recipe along with corn starch if you don’t have arrowroot starch
- *Maple Whipped Topping* 1 cup heavy cream, 2 Tbsp maple syrup and 1/2 tsp vanilla. Whip until you reach your desired consistency to top your crisp with.