Antonis Achilleos
Active Time
20 Mins
Total Time
1 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.

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.

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