Lemony Peach and Blueberry Crisp

Serves 4-6.

Filling

  • 3 pounds peaches, each cut into 8 wedges, peeled (optional)
  • 1 cup blueberries
  • grated zest and juice of 2 lemons
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour

Topping

  • ¾ cup all-purpose flour
  • ¾ cup old-fashioned oats
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) cold butter, diced

Preheat oven to 350°. In a large bowl, toss peaches, blueberries, lemon zest and juice, sugar, and flour together; transfer to a medium-sized baking dish.

To make the topping, combine flour, oats, both sugars, and salt in a large bowl and stir to combine. Add diced butter, and work into the flour mixture using two knives or a pastry blender until butter is the size of small peas and mixture is crumbly. Sprinkle topping over peach mixture, and bake for 45-55 minutes or until crispy and bubbly.

This recipe originally appeared in the August 2008 issue of Our State magazine.

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Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.