Peach and Blueberry Crisp

Ingredients

Unsalted butter

1/2 cup, cold and cubed

Salt

1/4 teaspoon

Cinnamon

1 teaspoon

Brown sugar

1/2 cup, packed

Almonds

1/2 cup, chopped

Rolled oats

1 cup

All-purpose flour

1/2 cup

Cornstarch

1 tablespoon

Granulated sugar

1/4 cup

Lemon juice

1 tablespoon

Blueberries

2 cups, fresh

Peaches

4 cups, peeled and sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, gently combine the sliced peaches, blueberries, lemon juice, granulated sugar, and cornstarch. Toss until the fruit is evenly coated; this will help thicken the juices as it bakes.
3. Transfer the fruit mixture to a 9x9-inch baking dish, spreading it out evenly.
4. In a separate bowl, whisk together the all-purpose flour, rolled oats, chopped almonds, brown sugar, cinnamon, and salt until well mixed.
5. Add the cold cubed butter to the dry mixture. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
6. Sprinkle the crumble mixture evenly over the fruit in the baking dish, ensuring it covers the fruit completely.
7. Bake for 35-40 minutes, or until the fruit is bubbly and the topping is golden brown and crisp.
8. Remove from the oven and allow to cool for a few minutes before serving.
9. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.