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Peach and Blueberry Summer Dessert Casserole with Oat Crumble
Summer is all about fresh, juicy fruits, and this Peach and Blueberry Summer Dessert Casserole with Oat Crumble is the perfect way to celebrate the season!
Ingredients
- 4 ripe peaches, sliced
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine the sliced peaches, blueberries, granulated sugar, lemon juice, vanilla extract, and ground cinnamon. Toss gently to coat the fruits evenly and then transfer to a greased 9x13 inch baking dish.
In another bowl, mix the rolled oats, flour, brown sugar, melted butter, and salt until crumbly.
Sprinkle the oat crumble evenly over the fruit mixture in the baking dish.
Bake in the preheated oven for 30 minutes, or until the fruit is bubbly and the topping is golden brown.
Let cool slightly before serving. Enjoy warm or at room temperature!
Kitchen Tools
- 9x13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Spatula or wooden spoon
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
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Common Mistakes to Avoid
Frequently Asked Questions
Yes! You can prepare it a day ahead and store it in the fridge. Just bake it the day you plan to serve.
You can use any stone fruit such as nectarines or plums as a substitute.
Yes, simply use gluten-free oats and a gluten-free flour blend.
Absolutely! You can cut the sugar in half or replace it with a natural sweetener depending on your preference.
Yes, frozen fruits work well; just be sure to thaw and drain excess liquid before using.