Easy Peach Blueberry Crisp

"I don't like oats on my fruit crisps, but like the crunchy, caramel topping. A friend in Sacramento gave me this recipe, & have been making it for years. I've looked for others, but haven't found one as easy or as good! I have tried it with just peaches, just blueberries, and mixed berries, and all worked well!"
 
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Ready In:
45mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 375°F.
  • Butter a 9-inch deep dish pie plate or other casserole.
  • In a large bowl, mix fruit and cinnamon.
  • Pour fruit into pie plate or casserole.
  • Put flour & sugar into a food processor & pulse to mix.
  • Turn on food processor and SLOWLY add beaten egg through feed tube.
  • Mix just until the consistency of damp sand.
  • If over processed, a dough will form.
  • You DO NOT want this!
  • Sprinkle flour, sugar, egg mixture over fruit.
  • Jiggle pan slightly to settle topping, but do not pack down.
  • Slowly drizzle melted butter over topping.
  • Bake crisp on a foil lined baking sheet for 30- 45 minutes.
  • Crisp should be bubbly & deep golden brown.
  • Check after 30 minutes.
  • If not browned continued to check every 5-10 minutes until desired doneness & color.
  • Serve warm, either plain or with vanilla ice cream.

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Reviews

  1. This is a very nice crisp recipe. I used all frozen fruit and I really thin it would be much better with all fresh fruit. The crisp part is wonderful. The fruit was a little too liquidy for me which is why I think fresh fruit would be better. Otherwise, I made it as posted and I used my KitchenAid mini chopper and it worked well for the crisp. I plan to try it again during peach season. Thank you for posting such a good recipe!
     
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