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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