Ingredients

The following ingredients have 9 Servings
  • 3/4 cup rolled oats
  • 1/2 cup sliced almonds
  • 1/3 cup flour
  • 1/3 cup light brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 6 Tbsp cold unsalted butter, cubed
  • 1 1/4 cups sugar
  • 1/2 cup arrowroot starch (or 6 Tbsp cornstarch)
  • 1/4 tsp salt
  • 5 1/2 cups peeled and sliced peaches
  • 1 1/2 cups blueberries
  • 1 Tbsp peach liqueur (optional)
  • 1 tsp lemon juice

Instruction

  • Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Lightly grease a 9-inch round or square baking dish.
  • For the crumble topping, combine oats, sliced almonds, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until well combined and large crumbs form. Chill until ready to use.
  • For the filling, whisk together sugar, arrowroot starch, and salt in a large bowl. Add peaches, blueberries, peach liqueur, and lemon juice to sugar mixture and toss together just until combined. Spoon filling into prepared baking dish and sprinkle with crumble topping.
  • Place baking dish on preheated baking sheet and bake for 55 to 60 minutes, until golden and filling is bubbling. Cool crisp on a wire rack for 1 hour before serving.