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Prep Time: 15 minutes  •  Cook Time: 45 minutes  •  Serves: 8

Credit: Inspired by: BudgetByte$


  • 4 medium peaches 
  • 1 cup blueberries
  • ½ medium lemon, juiced 
  • ½ tsp corn starch 
  • ½ tsp almond extract 
  • ¼ cup sliced almonds 
  • ¾ cup rolled oats 
  • ¾ cup all-purpose flour 
  • ½ cup brown sugar 
  • 1 tsp cinnamon 
  • ½ tsp salt
  • 8 Tbsp (1 stick) butter (room temp) 
  • 8 Oz. of Old Home Vanilla Greek Yogurt  per serving


  1. Wash the peaches, remove the pit and dice into one inch pieces. Place the peach chunks in the bottom of a glass casserole dish (8×8 inch works well, a glass pie dish will also work).
  2. Preheat the oven to 375 degrees. Sprinkle the lemon juice, corn starch, almond extract and sliced almonds over the peach chunks. Stir the mixture until the peaches are well coated.
  3. In a separate bowl, combine the flour, oats, brown sugar, cinnamon and salt. Stir until they are well mixed and no chunks of brown sugar remain.
  4. Mix the room temperature butter into the mixed dry ingredients until it is evenly incorporated. Your hands will work best for this job. I simply “squish” the butter into the dry ingredients over and over and over until it is all mixed.
  5. Pour the buttery crumble topping over the peach mixture and bake it in the preheated oven (375 degrees) for 45 minutes. Let cool slightly before serving!
  6. Pour the Peach & Blueberry Crisp over Old Home Vanilla Greek Yogurt