Description
A delightful blend of ripe peaches and tart blueberries topped with a buttery oat crisp, perfect for summer gatherings.
Ingredients
Scale
- 4 ripe peaches, sliced
- 2 cups fresh blueberries
- 1 cup old-fashioned rolled oats
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the peaches into wedges and combine them with blueberries in a large bowl.
- Add brown sugar, flour, lemon juice, and cinnamon to the fruits. Toss gently until well coated.
- Pour the fruit mixture into your baking dish, spreading it evenly.
- In another bowl, mix oats, flour, remaining brown sugar, and cinnamon. Pour in melted butter and combine until crumbly.
- Spread the topping evenly over the fruit filling.
- Bake for 30-35 minutes, until topping is golden brown and filling is bubbly.
- Let it cool slightly before serving!
Notes
Make-ahead by preparing fruit and topping separately. Use frozen blueberries without thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg