Easy and delicious peach blueberry crisp made with fresh, juicy blueberries and sweet peaches and a crunchy cinnamon oat topping! Serve with a scoop of vanilla ice cream for the best summertime treat.
Preheat oven to 375ºF and spray a 9-inch pie plate with nonstick cooking spray.
Combine all filling ingredients in a medium bowl. Let them sit for about 5 minutes.
Combine all oats, almond flour, sugar and cinnamon in a medium bowl. Stir in coconut oil or melted butter.
Give the filling ingredients another good stir and pour them into the pie plate. Sprinkle the oat mixture over the top. It will seem like too much topping, but as the crisp cooks it will sink down and be perfect.
Bake for 35 to 40 minutes and until the crisp topping is golden and the fruit is bubbly.
Allow the crisp to cool and thicken for about 10 minutes.
Spoon out warm crisp into bowls and serve with vanilla ice cream or whipped topping, if desired.
*Almond flour can be subbed with all-purpose flour.
**Feel free to sub an equal amount of another fruit for the blueberries and/or peaches.
Storage: Crisps keep well for 2-3 days. If you are going to eat the cobbler within a day of making it, you do not need to refrigerate it. Simply cover it with plastic wrap and leave it at room temperature. After 24 hours, cover it and place it in the fridge.
To freeze: Wrap the crisp in plastic wrap and then wrap in foil to keep moisture out and place in the freezer for up to 1 month.
Photos by Sasha at Eat Love Eats.