Blueberry Peach Crisp Recipe

Blueberries: Fresh or frozen, these add a burst of juicy flavor.

Peaches: Sliced and ripe, they complement the blueberries perfectly.

Sugar: Adds sweetness to the fruit mixture.

Cornstarch: Helps thicken the fruit juices.

Gluten-free rolled oats: Provides a crunchy texture to the topping.

Almond flour: Adds a nutty flavor and keeps the recipe gluten-free.

Brown sugar: Sweetens the crisp topping.

Butter: Melted, it binds the topping ingredients together.

Cinnamon: Adds warmth and spice to the topping.

To enhance the flavor of your blueberries and peaches, consider macerating them before baking. Simply mix the fruits with the sugar and let them sit for about 30 minutes. This process will draw out the natural juices, creating a more flavorful and juicy filling for your crisp.

• Blueberries - Substitute with blackberries: Blackberries provide a similar tartness and texture, making them a great alternative.

• Peaches - Substitute with nectarines: Nectarines have a similar sweetness and juiciness, and they work well in crisps.

• Sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• Gluten-free rolled oats - Substitute with quinoa flakes: Quinoa flakes are also gluten-free and provide a similar texture.

• Almond flour - Substitute with coconut flour: Coconut flour is gluten-free and adds a slight coconut flavor, but use less as it absorbs more moisture.

• Brown sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor.

• Butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar richness and moisture.

• Cinnamon - Substitute with nutmeg: Nutmeg offers a warm, slightly sweet flavor that complements fruit crisps well.

• Allow the blueberry peach crisp to cool completely at room temperature before storing. This helps prevent condensation, which can make the topping soggy.

• For short-term storage, transfer the crisp to an airtight container. Store it in the refrigerator for up to 3-4 days. When ready to enjoy, reheat in the oven at 350°F (175°C) for about 10-15 minutes to restore its crispy topping.

• If you plan to freeze the blueberry peach crisp, first ensure it has cooled completely. Wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil. This double layer helps prevent freezer burn and preserves the flavor.

• Alternatively, you can portion out the crisp into individual servings and place them in airtight, freezer-safe containers. This makes it easier to thaw and reheat only what you need.

• Label the containers with the date to keep track of freshness. The crisp can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the blueberry peach crisp in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until the topping is crispy and the fruit is warmed through.

• For a quicker option, you can reheat individual servings in the microwave. Place a portion on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover blueberry peach crisp in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the topping from burning.
  4. Heat for about 15-20 minutes, or until the fruit filling is bubbly and the topping is warm.
  5. Remove the foil for the last 5 minutes to re-crisp the oat topping.

• Microwave Method:

  1. Transfer a portion of the crisp to a microwave-safe dish.
  2. Cover the dish loosely with a microwave-safe lid or a damp paper towel.
  3. Heat on medium power for 1-2 minutes, checking every 30 seconds to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute.

• Stovetop Method:

  1. Place a non-stick skillet over medium-low heat.
  2. Add the leftover crisp to the skillet.
  3. Cover with a lid to help heat the fruit filling thoroughly.
  4. Heat for about 5-7 minutes, stirring occasionally to prevent sticking and ensure even heating.
  5. If the topping becomes too soft, remove the lid for the last 2 minutes to help it crisp up again.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the leftover crisp in a small oven-safe dish.
  3. Cover with aluminum foil to prevent the topping from burning.
  4. Heat for about 10-15 minutes, or until the fruit filling is bubbly and the topping is warm.
  5. Remove the foil for the last 3-5 minutes to re-crisp the oat topping.

• Oven: Used to bake the crisp at a consistent temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the blueberries, peaches, sugar, and cornstarch.

• Baking dish: Holds the fruit mixture and the topping while baking in the oven.

• Another mixing bowl: Needed to mix the oats, almond flour, brown sugar, melted butter, and cinnamon.

• Measuring cups: Used to measure out the blueberries, peaches, sugar, cornstarch, oats, almond flour, and brown sugar accurately.

• Measuring spoons: Necessary for measuring the cornstarch and cinnamon.

• Knife: Used to slice the peaches.

• Cutting board: Provides a safe surface to slice the peaches.

• Spatula: Helps in transferring the fruit mixture to the baking dish and spreading the topping evenly.

• Oven mitts: Protects your hands when placing the baking dish in and taking it out of the oven.

• Cooling rack: Allows the crisp to cool slightly before serving.

Prepare the filling: Mix the blueberries and peaches with sugar and cornstarch the night before and store in the fridge.

Pre-measure ingredients: Measure out the oats, almond flour, and brown sugar ahead of time to streamline the process.

Use pre-sliced fruit: Purchase pre-sliced peaches to save on prep time.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.