Serves a Crowd

Blueberry Peach Crisp

August 10, 2011
0 Ratings
  • Serves 8
Author Notes

A warm, bubbly crisp made with summer fruit makes me weak in the knees. This version is a little lighter with whole wheat flour, a generous heap of old-fashioned oats and canola oil in place of some of the butter you'd typically find in the topping. Any firm, ripe summer fruit will work here. Vanilla ice cream takes it over the top, natch. I may have also been known to eat this for breakfast over Greek yogurt. —WeeklyGreens

What You'll Need
  • For the fruit
  • 3 large ripe peaches, cut into thick wedges
  • 2 pints fresh blueberries, washed and picked over for stems
  • Zest of 1 orange
  • 2 tablespoons whole wheat flour
  • 2 tablespoons dark brown sugar
  • For the topping
  • 1-1/2 cups old-fashioned rolled oats (not the quick cooking kind)
  • 1/2 cup pecan pieces
  • 1/2 cup whole wheat flour
  • 1/2 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 cup canola oil
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  1. Preheat the oven to 350 degrees. 
  2. Arrange peaches and blueberries in a large baking dish. (Don't bother to peel the peaches. This is such an easy dish, so why create work?) Add the orange zest, then sprinkle with the flour and brown sugar. Toss gently to combine. Allow to rest for 10 minutes while you make the topping. 
  3. In a large bowl, combine the oats, pecans, flour, brown sugar, cinnamon, vanilla and kosher salt. Drizzle the oil over the mixture, then stir to evenly moisten. Using a fork, mash the butter into the mixture until well-blended. 
  4. Pour the topping over the fruit, then bake on the middle rack of the oven for one hour. The fruit will be bubbling gently along the edges and the top should be golden brown.
  5. Serve warm or room temperature. 

See what other Food52ers are saying.

  • babs1652
  • WeeklyGreens
  • AntoniaJames
  • morgan

4 Reviews

babs1652 August 14, 2012
I made this for my husband last night and he declared it the "best dessert you've made this year!". High praise indeed. The pecans and vanilla made it marvellously mellow while the orange zest was like a cheeky wink to finish. An excellent dessert, we finished off the leftovers for breakfast this morning with some Greek yogurt. Thanks so much for posting my new go-to crisp recipe!
WeeklyGreens August 11, 2011
Great! I do hope you enjoy it! I love a dish that works as dessert and breakfast. :-)
morgan July 9, 2015
What is a good substitute for canola oil?
AntoniaJames August 11, 2011
Perfect! We're picking the last of the season's blueberries this week, and peaches at the farmers' market have been simply gorgeous. This is on the menu Friday night!! Thank you so much for posting it. ;o)