Eating Blueberry Peach Crisp for dessert is just like eating the most delicious oatmeal cookie you've ever had with the added benefit of warm summer fruit!
I'm not sure this has ever been properly defined, but I've always interpreted a Crisp to be made with oats and a Cobbler to be made without oats. Is that how you see it as well? If given the choice, I've always preferred a fruit cobbler over a crisp. There's just something extra naughty about the non-oat version of this summer time dessert that pleased me. If you're worried that the addition of oats with all that fruit might make this more of a "healthy" dessert, well, don't worry. There's plenty of butter and sugar to dismantle that thought. Despite my preference for my non-oat version, I thought this dessert was absolutely delicious, as did my entire family. And when you serve it warm with scoop of vanilla bean ice cream - pure heaven.
To make a good cobbler, you must have good fruit, and boy does this beautiful state of Oregon deliver. I bought a HUGE box of peaches to can (hopefully I can actually take photos next time so that I can share how I do that with you) but I couldn't not make a dessert with all of that beautiful stone fruit. I've always thought peaches pair extremely well with berries, plus the color contrast is pleasing to me, so I tossed in fresh blueberries as well. Of course, using frozen fruit is always an option.
Next comes the buttery-sugary-oat topping. I'm not lying when I tell you that I could probably eat a bowl of that stuff - raw. I'm kinda crazy like that. This time, though, I showed some restraint and allowed it to cook on my dessert.
The result was a perfectly proportioned summer fruit crisp that was so darn delicious with a scoop of creamy vanilla ice cream that, once again, I was in dessert heaven. YUM.
Blueberry Peach Crisp
- 4 cups fresh peaches (skinned and sliced)
- 2 cups fresh blueberries
- ½ cup sugar
- 2 tablespoons corn starch
- 1 teaspoon vanilla
- juice of half a lemon
- 1 cup rolled oats
- ⅓ cup flour
- ⅓ cup brown sugar
- ½ cup butter, softened
- Preheat oven to 350 degrees F.
- Place peaches and blueberries in a baking dish (10x10" square or 9x11" oval, 9x13" rectangle can also be used). Mix sugar and cornstarch together and sprinkle over fruit. Add vanilla and lemon juice, stir to combine.
- Mix oats, flour, and brown sugar together in a small bowl. Add butter and mix to combine until mixture is crumbly. Spread over fruit mixture.
- Bake in preheated oven for 1 hour, until fruit mixture is thick and the topping is golden brown.
- Serve warm with a scoop of vanilla ice cream.