One of my favorite things about summer is all of the fresh fruit options! While I love watermelon and berries, stone fruits are my absolute favorite. There is nothing quite like a nice juicy peach. The only problem with peaches is that they go from underripe to overripe pretty quickly. Some of my favorite ways to use ripe peaches are in grilled peach salads and peach salsa, but most recently we made this peach and blueberry crisp. If you are looking for a simple but impressive dessert you have to give this a try!
I used a mixture of peaches and blueberries, but I think it would also be delicious with nectarines, plums, or blackberries…you really can’t mess this one up!
These summer fruits not only taste good, but they have numerous health benefits as well. Peaches and blueberries contain many vitamins, minerals, and antioxidants. Peaches are rich in phytonutrients called carotinoids which give them their yellow and orange color while blueberries contain anthocyanins which give them their intense blue color. Anthocyanins have been shown to have cardiovascular, cognitive and anti-cancer benefits.
So if you happen to have some extra fruit around or just want a simple, delicious dessert give this peach and blueberry crisp a try. Trust me, you have to make this before peach and blueberry season is over!
- For the filling:
- 5 peaches, sliced
- 2 pints blueberries, rinsed
- ½ teaspoon cinnamon
- 1 Tablespoon cornstarch
- 1 teaspoon vanilla extract
- ¼ cup sugar (could also substitute honey)
- Juice and Zest of 1 lemon
- For the crumble:
- ½ cup all-purpose flour
- ½ cup Old Fashioned oats
- 3 Tablespoons brown sugar
- ½ teaspoon salt
- 6 Tablespoons of cold unsalted butter, cut into small pieces
- ½ cup pecans, chopped
- Preheat the oven to 350°F.
- Butter a ceramic baking dish (I used an oval 11x7x2-inch dish, but it should also fit in a 9x9 square dish).
- Toss the peaches, blueberries, cinnamon, cornstarch, vanilla, sugar, lemon juice, and zest in a large bowl. Pour into the prepared dish.
- In a separate bowl, stir together the flour, oats, brown sugar, and salt. Add the butter and rub into the dry ingredients with your fingers until pea-size lumps form. Add in the pecans and mix to combine.
- Sprinkle the crumble topping over the fruit mixture. Bake for 35 to 40 minutes or until bubbling and golden brown on top. Let cool slightly; serve with vanilla ice cream or yogurt if you like.
I’m Mae Reilly, a Registered Dietitian based in Boston, MA. I am excited to share some of my favorite recipes and hope to inspire you to live a healthy, well balanced life. 
