We just returned home from the Outer Banks, NC a few days ago, and brought a bushel of juicy southern peaches home with us from a Carolina road stand. We’re eating a ton of them fresh and giving some away to family, but also, making this delicious, ooey-gooey blueberry peach crisp.
I made my first blueberry peach crumble a few years ago… it was a major success. I shared that recipe on the blog, which you can read here. While that recipe is classic and delicious, I made this new version to cut down on some of the refined sugar (there is definitely still some in this one), and added oats for a bulkier crisp topping. I’m not going to lie, I did try to make this recipe refined sugar-free, using maple syrup in it’s place, and while it wasn’t terrible, it definitely wasn’t as sweet and delicious. So, I went back to using sugar… it is a seasonal dessert recipe after, so I’m ok with that! I hope you enjoy!
How to make a skillet blueberry peach crisp…
Blueberry Peach Crisp Recipe
Ingredients:
For the Fruit Mixture:
- 5-7 fresh peaches, depending on size (I used 6 large peaches)
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh squeezed lemon juice
- 1/3 cup granulated sugar
- 1/4 cup all purpose flour
- 1 cup blueberries (fresh or frozen)
For the crumble topping:
- 1 cup oats
- 1/2 cup all purpose flour
- 1/3 cup light brown sugar, lightly packed
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 stick cold unsalted butter, diced (grass-fed is best)
Directions:
- Preheat oven to 350 degrees F
- Place peaches in boiling water for 40-60 seconds {this will allow the skins to peel off easily}. Remove the peaches from the boiling water, and place immediately in a large bowl of ice cold water to cool.
- Peel the peaches by rubbing off the skin, and slice into thick wedges.
- In a large bowl, combine the peach wedges, lemon zest, lemon juice, 1/3 cup sugar, and 1/4 cup flour.
- Gently mix in the blueberries.
- Allow the fruit mixture to sit for approximately 5 minutes to bring out the juices.
- Pour the mixture into a med/large cast iron skillet, or baking dish of your choice.
- For the crumble topping, combine 1 cup oats, 1/2 cup flour, 1/3 cup brown sugar, salt, cinnamon, nutmeg, and diced cold butter chunks. Using a mixer, mix on low until the butter pieces become small round balls, then rub together with your fingertips to make large crumbles. Sprinkle the crumble mixture evenly over top of the fruit mixture.
- Place the skillet (or baking dish) into oven for approximately 45 minutes, until the top is brown and crisp, and the juices from the fruit are bubbling up.
- Serve warm or at room temperature. Of course, a scoop of melty vanilla ice cream on top makes this even more dreamy!
I hope you enjoy this recipe, and if you try it out, let me know what you think!