Peach Blueberry Crisp With Toasted Pecan Topping

How to Make Peach Blueberry Crisp With Toasted Pecan Topping

Total time: 1 h 5 min · Yields 8 servings

1. 1

   Prepare the Fruit Filling

   In a large mixing bowl, toss the sliced peaches and blueberries with the granulated sugar, cornstarch, lemon juice, and vanilla. Stir gently until the fruit is evenly coated and the cornstarch is no longer visible.

2. 2

   Mix the Dry Topping

   In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, chopped pecans, cinnamon, and salt. Ensure there are no large clumps of brown sugar.

3. 3

   Cut in the Butter

   Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

4. 4

   Assemble the Crisp

   Pour the fruit mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the pecan topping uniformly over the fruit, covering as much surface area as possible.

5. 5

   Bake Until Bubbly

   Place the dish in the center of the oven and bake for 40 to 45 minutes. The topping should be deep golden brown and the fruit juices should be bubbling thick around the edges.

6. 6

   Rest Before Serving

   Remove from the oven and let the crisp sit for at least 15 minutes. This cooling period allows the fruit juices to set, preventing a watery consistency.