“With only a handful of ingredients and 25 minutes in the oven this simple peach blueberry crisp is perfect for an easy dessert or can be paired with yogurt for breakfast.” − shares Claire Matern, founder of ACheesemongersDaughter and KDHamptons contributing food editor.

For the filling:
6 cups/1.35kg (approx. 8 large peaches, sliced)
1 pint plus 1 cup/600ml blueberries (approx. because more blueberries is great!)
3 tablespoons demerara sugar (or light brown sugar can be substituted)

For the topping:
2 cups/180g oatmeal
4 tablespoons butter, cubed
1/4 cup/50g packed brown sugar

Preheat the oven to 350F/180C
Toss the peaches and blueberries in the sugar in a large bowl until well covered and transfer into a baking dish. To make the filling, combine the oatmeal, sugar and butter in a medium bowl and roll the butter cubes between your fingers, breaking it down into the oats and sugar. Sprinkle the oat mixture evenly over the fruit and put in the oven for 25 minutes or until the fruit is bubbling and the top is beginning to brown.
Claire Matern
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