Ingredients
Equipment
Method
Preheat and prep
- Preheat the oven to 375°F, then grease a 9x13-inch baking dish.
- Choose a 9x13-inch baking dish so the fruit bakes evenly and bubbles up at the edges.
Make the filling
- Toss the peaches, blueberries, granulated sugar, cornstarch, and lemon juice together, then spread evenly in the baking dish.
- Mix until the fruit looks evenly coated, with cornstarch clinging lightly to the berries and peach slices.
Make the oat topping
- Combine the oats, all-purpose flour, brown sugar, and cinnamon, then cut in the cold unsalted butter until crumbly.
- Keep the mixture dry and sandy with visible butter flecks so it turns golden and crisp in the oven.
Assemble and bake
- Sprinkle the oat topping evenly over the fruit so the entire surface is covered.
- Bake for 40–45 minutes at 375°F, until the topping is golden and the fruit is bubbling at the edges.
Rest and serve
- Let the crisp cool for 15 minutes so the juices thicken slightly before serving.
- Serve warm for the best scoop-and-spoon texture, ideally with a scoop of vanilla ice cream.
Notes
Pro tip: make sure the butter is cold and cut it in until you get uneven crumbs—those butter flecks help create crisp, golden topping edges. Store covered in the refrigerator up to 4 days; reheat in a 300°F oven until warmed through. Freezing is not recommended for best texture. Dietary swap: for gluten-free, use a 1:1 gluten-free all-purpose flour blend in the topping.