Peach blueberry crisp can be made with fresh or frozen fruit, making it a perfect dessert all year round, especially with a scoop of vanilla ice cream!
1teaspoonfreshly ground nutmeg (use already ground if you have to)
2/3cuppacked brown sugar
1/3cupsoftened unsalted butter
Instructions
Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
In a large bowl, mix fruit with cornstarch until fruit is coated. Pour into prepared baking dish.
In the same bowl, combine flour, oats, cinnamon, nutmeg, and brown sugar. Cut in butter using your hands, a pastry cutter, or two forks until no large chunks of butter remain.
Bake for 45-60 minutes or until golden brown, bubbling around the edges, and peaches are fork tender.
Serve warm -- it’s great topped with vanilla ice cream!
Notes
Use fresh, frozen, or canned fruit.
You could make this crisp with a variety of fruits. Try tart cherries, blackberries, raspberries, apples, rhubarb, strawberries, or a combination.