Two summer farmers market favorites get to shine together in this peach and blueberry crisp with a crunchy pecan and oatmeal topping.
It’s no secret that New Jersey is home to incredible produce. It is called the Garden State, after all. My two favorite local picks at the farmers market are blueberries and peaches and it is finally time to enjoy them both!
At the Collingswood Farmer’s Market this weekend I got blueberries from AT Buzby Farms and peaches from WM Schober Sons. All the fruit at was so perfectly ripe that I could smell them wafting through the market. Peaches, blueberries, blackberries, and cherries available at every turn.
I recently learned that a crisp is different from a cobbler because it includes additional things like nuts and grains. This crisp uses pecans and oats which helps bring the peaches and blueberries together. Plus the nuts and oats make it healthy, right?
The most important thing about this peach and blueberry crisp – don’t forget the vanilla ice cream!Print
Peach and Blueberry Crisp
Two summer favorites get to shine together in this peach and blueberry crisp with a crunchy pecan and oatmeal topping.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- 4 cups thinly sliced + peeled peaches (I used 8 small peaches)
- 1 cup fresh blueberries
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3/4 cup light or dark brown sugar
- 1/2 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted pecans, roughly chopped and toasted
- 1/2 cup butter, softened to room temperature
- optional but encouraged: vanilla ice cream for serving
- Preheat the oven to 350°F. Lightly grease a medium sized baking dish (any shape). Set aside.
Make the filling:
- Combine peaches with the blueberries, flour, sugar, salt, and vanilla in a large bowl. Stir gently to combine and pour into the prepared baking dish.
Make the topping:
- Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.
- Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving.
To make in advance, make the filling and topping separately. Sprinkle the topping on just before baking so it doesn’t get soggy.