makes 8 servings
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
110 minutes
Easy and delicious stone fruit and blueberry crisp made with fresh, juicy blueberries, sweet nectarines, plums and a crunchy cinnamon oat topping! Serve with a scoop of vanilla ice cream for the best summertime treat.
For the Crisp Topping
1 1/3 cup rolled oats, use gluten free, if desired
2/3 cup almond meal/flour (or all purpose flour)
1/3 cup coconut sugar or brown sugar
1 1/3 teaspoon cinnamon
1/3 cup coconut oil or melted butter
For the Fruit Filling
4 cups peeled and sliced ripe peaches
3 cups sliced red plums, peelings on
1 cup blueberries
1/2 cup orange juice
2 teaspoon vanilla extract
1/4 cup butter, melted
2/3 cup white sugar
1/2 cup white flour
2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
Preheat oven to 375ºF. Butter a 9- x 9-inch baking dish; set aside.
Combine all oats, almond flour, sugar and cinnamon in a medium bowl. Stir in coconut oil or melted butter.
In a large mixing bowl, gently stir together the peaches, plums and blueberries. Pour orange juice, vanilla extract and melted butter over fruit and fold together.
In medium bowl, stir together the flour, sugar, cinnamon, nutmeg and salt. Pour over fruit and stir gently until sugar/flour mixture is well incorporated.
Pour the fruit filling into the prepared baking dish; distribute evenly. Sprinkle the oat mixture over the top. It will seem like too much topping, but as the crisp cooks it will sink down and be perfect.
Bake for 45 minutes until the fruit is hot and bubbly and the topping is deep golden brown. If topping is browning too quickly, lay a piece of aluminum foil over the topping without sealing the edges.
Bake for 35 to 40 minutes and until the crisp topping is golden and the fruit is bubbly.
Allow the crisp to cool and thicken for about 10 minutes.
Spoon out warm crisp into bowls and serve with vanilla ice cream or whipped topping, if desired. Store refrigerated for up to 3 days.
Feel free to substituted an equal amount of another fruit for the blueberries and/or stone fruit. e.g. peeled peaches instead of stone fruit; blackberries or raspberries instead of blueberries.
Storage: Crisps keep well for 2-3 days. If you are going to eat the cobbler within a day of making it, you do not need to refrigerate it. Simply cover it with plastic wrap and leave it at room temperature. After 24 hours, cover it and place it in the fridge.
To freeze: Wrap the crisp in plastic wrap and then wrap in foil to keep moisture out and place in the freezer for up to 1 month.
https://tsgcookin.com/2014/09/peach-plum-and-blueberry-crisp-2/
https://www.kimscravings.com/easy-peach-blueberry-crisp/