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serving of Blueberry Peach Basil Crisp in a bowl with white baking dish next to it

Blueberry Peach Crisp


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  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A seasonal fruit crisp you’re definitely going to want to make this summer! This Blueberry Peach Crisp is mouthwatering and contains a special ingredient for a flavor boost – basil!


Scale

Ingredients

For the crisp:

  • 1 pint blueberries (about 2 cups)
  • 56 peaches, peeled and cubed (about 3 1/2 cups)
  • 8 basil leaves, chopped (about 2 1/2 tablespoons)
  • 3 tablespoons sugar
  • 2 tablespoons flour (or cornstarch)
  • 1 tablespoon lemon juice (from 1/2 lemon)

For the topping:

  • 1 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup white whole-wheat flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 cup unsalted butter (1 stick), melted

Instructions

  1. Preheat oven to 375 degrees.
  2. Add blueberries, peaches and basil to a 9×13 baking dish.
  3. Add sugar, flour, and lemon juice, and toss fruit to coat.
  4. In a medium bowl, whisk together rolled oats, flours, brown sugar, cinnamon, and salt. Slowly pour in melted butter while stirring until mixture is crumb-like.
  5. Sprinkle crumb topping over fruit, leaving large clumps intact.
  6. Bake at 375 degrees F until juices are bubbling and topping is golden and firm to touch, about 35-40 minutes.
  7. Let cool on a wire rack for at least 15 minutes before serving.
  8. Crisp will keep for 3 days at room temperature and up to 5 days covered in the refrigerator.

Notes

  1. You can use frozen blueberries and peaches to make this crisp but make sure you defrost them before baking.
  2. To make this gluten-free, use all purpose 1:1 gluten-free flour for the topping and use cornstarch for the fruit filling, and make sure the rolled oats are certified gluten-free.
  3. To make this vegan or dairy-free, use a plant based butter alternative.
  4. You can leave peaches unpeeled if you want to save time and an extra step. You can also slice them instead of cubing – your preference!
  5. If you don’t have white whole-wheat flour, just use all-purpose flour instead.
  6. I love serving this crisp warm with vanilla ice cream but you could also serve it alongside crème fraîche or whipped cream!
  7. I also enjoy serving this crisp cold over yogurt for breakfast in the morning.
  • Category: Dessert
  • Method: Baking
  • Cuisine: Summer

Keywords: blueberry peach crisp, summer fruit crisp, blueberry peach basil crisp, gluten free blueberry peach crisp