Extra crispy Peach Blueberry Saskatoon Crisp

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour



  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 orange, the zest
  • 3 cups pitted, peeled and chopped peaches
  • 2 cups blueberry
  • 1 cup saskatoon berries
  • 1 teaspoon pure vanilla extract


  • 1 and 1/2 panko bread crumbs
  • 1/2 cup granola mix
  • 1/4 cup chopped hazelnut
  • 1/2 cup brown sugar
  • 1/4 teaspoon fine sea salt
  • 1/3 cup melted unsalted butter


  1. Preheat oven to 350° F.
  2. To make the filling: In a small bowl mix thoroughly the brown sugar, cornstarch and orange peel.
  3. In a large bowl place the peaches, blueberries and Saskatoon. Sprinkle with the vanilla and toss gently. Sprinkle with the sugar mixture and toss to coat evenly.
  4. Spoon into an 8″x8″ baking dish (or whatever you have) and level it with the back of a spoon.
  5. To make the topping: In a medium bow, toss the panko, granola, brown sugar, hazelnuts and salt until well combined. Pour the butter over the crumbs and toss to coat well. Spoon the crumbs evenly over the fruit. Bake for 40-45 minutes, or until the top is crispy.
  6. Allow to cool for 30 minutes before serving. The crisp can be served warm or at room temperature.
  7. Eat as is or with ice cream or like us, with vanilla frozen yogurt.


This dessert is best eaten the day it’s made. Any leftover should be covered and refrigerated. The extra crispiness can be rescued with a minute under the broiler.


  • Serving Size: 8 servings
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