Seasonal fruit desserts can be more than just sweet treats! They can also pack a lot of nutrition into every bite. This Peach Blueberry Crisp, featured by Vanessa Weisbrod during our Innovations in Culinary Medicine webinar, is packed with juicy peaches and antioxidant-rich blueberries making this the perfect summer treat to share with your friends and family.
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Seasonal fruit desserts can be more than just sweet treats! They can also pack a lot of nutrition into every bite. This Peach Blueberry Crisp, featured by Vanessa Weisbrod during our Innovations in Culinary Medicine webinar, is packed with juicy peaches and antioxidant-rich blueberries making this the perfect summer treat to share with your friends and family.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10 servings
Ingredients
For the Filling:
- ¾ cup granulated sugar
- ½ cup orange juice
- 1 tablespoon cornstarch
- zest of 1 orange (about 1 tablespoon)
- 4 cups fresh peaches, rinsed, pit removed, and chopped into small pieces
- 2 cups fresh blueberries, rinsed and drained
For the Crispy Topping:
- 1 cup gluten-free all-purpose flour
- 1 cup gluten-free rolled oats
- 1 cup brown sugar
- ½ teaspoon salt
- ¾ cup butter
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray 8 (8-ounce) ramekins with nonstick spray and set on top of a baking sheet. Set aside.
- To make the filling, mix together the sugar, orange juice, cornstarch, and orange zest in a large mixing bowl until well combined.
- Add the fruit into the mixing bowl and toss with the sugar mixture until well combined. Evenly divide the coated fruit among the prepared ramekins.
- To make the topping, combine the gluten-free all-purpose flour, gluten-free oats, brown sugar, salt, and butter in the bowl of a food processor. Pulse until the mixture is crumbly.
- Evenly distribute the topping mixture over the fruit in the ramekins and bake for 30 to 35 minutes until the fruit is bubbling and the topping is golden.
- Serve topped with vanilla ice cream, if desired.
