- 4 peaches peeled, pitted and sliced
- 1 pint blueberries
- 1/2 pint blackberries optional
- 1 cup oats
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1/2 tsp baking powder
- 1/2 cup butter melted
- Whipped cream for topping
Preheat oven to 350 degrees F. Place sliced peaches in a single layer in a 9×13 pan. Top with and blueberries (and blackberries, if using).
In a medium bowl, combine the oats, flour, sugars, baking powder and melted butter together. Crumble evenly over the peach-blueberry mixture and top with additional peaches, if desired. Bake in preheated oven for 45 minutes. Serve warm with vanilla ice cream!
This can easily become a triple fruit crisp if you wish! Adding the additional half pint of blackberries or raspberries would be divine!
Add a little fresh lemon zest to the top of the fresh peaches for a perfect twist! No more than 2 tsp of lemon is needed.
If you make this in off-months, use frozen peaches and frozen blueberries in place of fresh.
Calories: 351.93kcal | Carbohydrates: 58.02g | Protein: 4.4g | Fat: 12.75g | Saturated Fat: 7.45g | Cholesterol: 30.5mg | Sodium: 126.49mg | Fiber: 4.6g | Sugar: 35.6g