Time for dessert! Because I can’t resist all things fruit this time of year, I just had to make a crisp with juicy peaches and bursting blueberries. Between the fruit and the crisp is a layer of custard. Best served warm with a scoop of ice cream on top!

Peach-Blueberry Crisp Printer-Friendly Recipe

Inspiration from Bon Appetit
Makes 12 servings

Ingredients

topping

1 cup all-purpose flour
6 tablespoons (packed) golden brown sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup slivered almonds (optional)
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract

filling

2 large eggs
1 cup crème fraîche or sour cream
1 teaspoon vanilla extract
1 tablespoon plus 1/2 cup all-purpose flour
3 cups blueberries (two 5.6- to 6-ounce packages)
4 medium peaches (about 18 ounces total), pitted, cut into 1 1/2-inch cubes
1/4 cup sugar

Directions

Topping (can make 4 hours in advance. Let stand at room temperature)

In a medium bowl, add the flour, brown sugar, lemon peel, and salt. Whisk to blend. Add in the melted butter and vanilla. Stir the mixture until evenly coated and crumbly.

filling (can make 4 hours in advance, keep covered & chilled. re-whisk before finishing)

Preheat the oven to 375°F. Butter an 8×10 inch ceramic dish. Whisk the eggs together and then whisk in the sour cream and vanilla. Add in 1 tablespoon of flour.

In a large bowl, add the blueberries and cubed peaches. Toss the fruit with the remaining 1/2 cups of flour and sugar, coat completely. Pour the fruit into the baking dish and then pour the egg/sour cream mixture over the top. Crumble the topping evenly over the fruit.

Bake the crisp for around 55 minutes or until the top is golden brown and the custard has set. Allow the crisp at least 10 minutes to cool before serving. Enjoy!