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Peaches and blueberries are a great pair and even better with a scoop of vanilla ice cream. This easy dessert is a delicious way to use up those extra peaches. And, it’s meant to be rustic, so there’s no need to peel the peaches.

Peach and Blueberry crisp with ice cream

Peach and Blueberry Crisp
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  • 5 cups sliced peaches (about 5 medium peaches)
  • 1 cup blueberries
  • 1 tablespoon lemon juice
  • ¾ cup large-flake rolled oats
  • ½ cup packed brown sugar
  • ½ cup flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup cold butter, cut into small pieces
  • ½ cup sliced almonds


  1. Heat oven to 375°F.
  2. Mix together peaches, blueberries and lemon juice in an 8 x 11-inch baking dish. Set aside.
  3. Combine oats, sugar, flour, cinnamon, and salt in a large bowl. Using your fingers, work the butter into the dry mixture until it resembles a coarse breadcrumb (there should be no large butter clumps). Mix in almonds.
  4. Sprinkle evenly over peach mixture and gently tap baking dish on counter.
  5. Bake until fruit is bubbly and topping looks crunchy, about 45 minutes. Let rest for 10 minutes before serving.

Helpful Hints:

  • By cutting the butter into small cubes first, it makes it easier to work the butter into the flour mixture.  You know you’re done when the flour mixture looks like a slightly moist course bread crumb.
  • Add the sliced almonds after you’ve worked the butter in the flour mixture so that the almonds stay whole.
  • Let the crisp rest for at least ten minutes before serving, this will help the juices to thicken before serving.
  • If you don’t have a rectangular glass baking dish, you can use a square one.


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