This blueberry and peach granola crisp makes for an easy weekend breakfast that features sweet, bubbling blueberries, ripe peaches, and crunchy granola. Serve alongside fresh vanilla greek yogurt for a morning treat, or with a scoop of your favorite vanilla ice cream in the afternoons. Either way, we recommend sprinkling an extra dose of cinnamon and nutmeg over the top for an added touch of spice.
3 ripe peaches, pitted, peeled, and sliced
1 cup fresh blueberries, washed
½ lemon, juiced
1 teaspoon lemon zest
3 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup granola
2 tablespoons flour
2 tablespoons brown sugar
Pinch of salt
4 tablespoons cold butter, cubed
- Preheat oven to 375 degrees. Toss the fruit mixture together into a greased cooking pan until evenly combined.
- 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.
Recipe ByMatt Moore