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Peach and Blueberry Crisp
Peaches and blueberries baked with a streusel topping made of oats, almonds, cinnamon, and butter.
servings: 6
total time: 1 hour
recipe by: Frankie
Ingredients
- 16 ounces frozen sliced peaches
- 16 ounces frozen blueberries
- 1/4 cup water
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 TBSP fresh lemon juice
- TOPPING:
- 1 1/2 cups rolled oats
- 1/2 cup sliced almonds
- 6 TBSP unsalted butter, softened
- 1 TBSP raw honey
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Directions
- Preheat the oven to 375°F.
- Add the peaches, blueberries, water, vanilla, cinnamon, and lemon juice to a medium size saucepan over medium-high heat. Cook, stirring often, until the fruit begins boiling and begins to breakdown a bit, about 10 minutes.
- Pour the fruit mixture into an 8x8-inch baking dish and set aside.
- Mix the oats and almonds in a bowl then stir in the softened butter and honey until well combined.
- Spread the oat mixture on top of the fruit then bake in the preheated oven until bubbly and top is browned, about 25 minutes.
- Take the crisp out of the oven and let cool for about 20 minutes before serving.
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