Blueberry and Peach Granola Crisp

A simplified version of a classic cobbler, chock full of fresh peaches and blueberries.

Photo and Recipe by Matt Moore

Blueberry and Peach Granola Crisp


For Fruit Mixture:

3 ripe peaches, pitted, peeled, and sliced

1 cup fresh blueberries, washed

1/2 lemon, juiced

1 teaspoon lemon zest

3 tablespoons brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg


For Topping:

1 cup granola

2 tablespoons all purpose flour

2 tablespoons brown sugar

Pinch Kosher salt

4 tablespoons cold butter, cubed


1. Preheat oven to 375 degrees. Toss the fruit mixture together into a greased cooking pan until evenly combined.

2. Add the topping ingredients in a mixing bowl, cutting the butter into the dry ingredients until you get a coarse crumble. Spread the topping over the top of the fruit mixture and bake for 30_40 minutes or until browned and crispy. Cool slightly before serving. Serve with vanilla ice cream if desired.

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