Light and fruity and made with very little fuss, this peach blueberry crisp is perfect for a sweet summertime dessert!
August’s Recipe ReDux theme is A Vacation-Inspired Recipe: Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.
When I was 11, I went to Washington, D.C. and ate a pie that changed my life.
It had to be the right pie at the right time. I’m not, generally speaking, a pie person. It’s not like I’ll turn pie down when it’s offered, but it’s not my first choice for a dessert. And I was never without wonderful food as a kid: my mama was (and is) an excellent baker, and she was constantly making us something delicious.
What, then, was so outstanding about this pie? It was the first time I experienced the absolutely gorgeous combination of peaches and blueberries, and I fell completely in love.
When I was a bit older and wanted to recreate the magic, I chose not to bake a pie– it’s not my first choice when I’m making a dessert, either. Luckily, the peach-blueberry combination works beautifully in a dessert I’m crazy about, and so this peach blueberry crisp has become a special favorite for my family and me.
Of course, the pie wasn’t the only great thing about that vacation– I’ve always been a giant history nerd, and seeing the Capitol and the White House and visiting the Smithsonian totally made my geeky summer– but the pie was certainly a stand-out. 🙂
- 16 oz. frozen peaches
- 1 pint blueberries
- ¼ cup baking stevia or sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ½ cup brown sugar
- ½ cup oats
- ½ cup all-purpose flour
- 2-3 tablespoons coconut oil, melted
- Preheat your oven to 350° and grease an 8x8 pan with cooking spray.
- In a mixingbowl, toss the peaches, sweetener, cinnamon, and cornstarch together until coated and pour into the prepared pan. Layer the blueberries on top.
- In a separate bowl, combine the brown sugar, oats, flour, and coconut oil until a crumble forms. Sprinkle this mixture over the top of the fruit.
- Bake for 40-45 minutes, or until the fruit is bubbly.
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Shared at Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands; Meatless Monday with Running on Happy and The Fit Foodie Mama; Tips & Tricks Link Party; Wow Us Wednesdays; Thoughts of Home on Thursday; Weekend Potluck; Healthy Vegan Fridays; Sunday Fitness & Food Link-Up with Marathons & Motivation and IlkasBlog. For a complete list of where I share, click here.
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Be sure to check out more wonderful vacation-inspired recipes from other Recipe ReDux members!