Peach Blueberry Almond Crisp

This crisp is summer in a casserole dish! The combination of juicy peaches and sweet-tart blueberries is so delicious using these two summer fruits.With fresh blueberries, juicy peaches, and a buttery crumble topping,  Peach Blueberry Almond Crisp will quickly become a family favorite dessert.

  Peach Blueberry Almond Crisp

Ingredients

For the filling

• 6 cups sliced peaches (about 6-7 peaches) 
• 1 cup blueberries
• 1/4 cup flour
• 1/3 cup granulated sugar
• 1 tsp.  lemon zest
• 2 tsp. cornstarch 
• 1 tsp. Saigon cinnamon 
• 1 tsp. vanilla extract 

For the Topping 

• 1 cup old fashioned oats
• 3/4 cup brown sugar 
• 2/3 cup flour
• 1/2 tsp. salt 
• 1 tsp. Saigon cinnamon
• 1/2 cup chilled butter, cut into pieces 
• 3/4 cup chopped almonds 
• Optional ice cream 

Directions:

• Preheat oven to 350 degrees. Lightly spray a 9 x 9 inch baking dish with cooking spray.
• In a large bowl mix flour, sugar, salt, cornstarch, vanilla, lemon zest. Add in chopped peaches and blueberries. Mix well. Use a slotted spoon  to place filling in baking dish. 
• In another bowl, combine oats, brown sugar, flour, salt and cinnamon. Add in butter and mix with your hands until you have a crumbly mixture. A food processor can be used for this step pulsing butter pieces in. Stir in almonds.   
• Evenly sprinkle the crisp topping over over peach mixture. 
• Bake 30 minutes until topping is golden brown  and crisp is bubbling. 
• Place on a wire rack to cool. Crisp best served the day it is made.