Kary Osmond Peach and Blueberry Crisp

LeGourmetTV's picture

Oct. 15, 2013

Peaches and blueberry go well together. You can serve with vanilla ice cream.
You can take the skins off the peaches if you like, but I don't think it's necessary.
I like to make the topping extra thick, as I like the contrast between cooked fruit and crispy topping.


Sliced peaches 5 Cup (80 tbs) (about 5 to 6 peaches)
Blueberries 1 Cup (16 tbs)
Lemon juice 1 Tablespoon
For crisp topping
Flour 1 Cup (16 tbs)
Packed brown sugar 1 Cup (16 tbs)
Ground cinnamon 1/2 Teaspoon
Salt 1/4 Teaspoon
Cold butter 1/2 Cup (8 tbs) , cut into small pieces
Rolled oats 1 Cup (16 tbs) (large flaked)
Sliced almonds 1 Cup (16 tbs)



1. Preheat oven to 375 degree F.


2. In an 8x11 inch baking dish, mix together peaches, blueberries and lemon juice.

For Topping

3. In a large bowl, combine sugar, flour, cinnamon, and salt.

4. Cut butter in using a pastry blender, or work the butter into the dry mixture using your fingers until it resembles a coarse breadcrumb.

5. Mix in oats and almonds. Sprinkle mixture evenly over fruit.

6. Bake for about 45-50 minutes or until fruit is bubbly and topping looks crunchy.


7. Serve with ice cream, whipped cream or frozen yogurt and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 443Calories from Fat 157

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 150 mg6.25%

Total Carbohydrates 66 g22%

Dietary Fiber 5 g20%

Sugars 36 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet