It's that time of year when summer is winding down and we are in full peach season, and I find myself trying to hang on to every warm moment and pack in as many summery flavors as I can. To take advantage of the late summer fruit that is still in season, I made this fresh Blueberry Peach Crisp. It tastes like summer in a bowl and has become one of my favorite summer desserts!
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Juicy, ripe peaches are mixed with bursts of sweet, bright blueberries and topped with a crispy, sugary oat topping for the perfect combination of flavors. Top this blueberry peach dessert with a big scoop of vanilla ice cream or topped with whipped cream for the ultimate after dinner treat!
Have an extra peach or two left after making this recipe? Try making my super simple peach kefir ice cream!
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Why You'll Love This Recipe
- You'll need fewer than 10 basic ingredients to make this fruit crisp!
- It's like a peach blueberry crumble with oats!
- The combination of juicy, tart fruit with sweet, crumbly topping is a match made in heaven in this great recipe.
- This easy peach blueberry crisp recipe only has 4 simple steps and is endlessly riffable, just like my Strawberry Rhubarb Crisp.
- There are lots of peach blueberry recipes because this flavor combination is a true classic!
- It's delicious hot out of the oven, at room temperature, or cold straight out of the fridge.
Ingredients
- Peaches - these are the main ingredient in this crisp, and you can really use any kind you have - yellow or white, hard and underripe, soft and juicy fresh peaches, or even frozen to make this recipe all year long. Since the skin is so soft, it doesn't need to be peeled off, but it can be.
- Blueberries - I love picking fresh blueberries at the end of July and beginning of August, but if you don't have time or access, fresh or frozen blueberries from grocery store work just as well in this recipe!
- Oats - make sure to use old-fashioned oats rather than quick-cooking or steel-cut to ensure you get the right, crisp texture in your crumble topping.
- Lemon juice - this helps balance out the sweetness and brings out the bright fruity flavors of the peaches and blueberries. Use freshly squeezed juice for the best results.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Next time, substitute any stone fruit such as plums, pluots, or even cherries for the peaches in this recipe to make delicious fruit crisps.
- While I love to use fresh fruit that is in season, the beauty of this recipe is that you can swap out frozen fruit for an equally delicious blueberry and peach crisp.
- Put a fall twist on this summer dessert by adding a pinch of cinnamon and nutmeg to the fruit filling and/or browning the butter (and letting it cool) for the crisp topping!
- Enhance the flavor by using honey (Local Hive™ is my favorite) instead of brown sugar in the filling! Mix 3 tablespoons of honey into the blueberry peach filling in place of the brown sugar. Note that brown sugar should still be used in the streusel topping!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Step 1: In a medium bowl, combine flour, brown sugar, oats, cinnamon, and salt. Stir in the melted butter until the mixture resembles wet sand.
Step 2: In a separate large bowl, gently mix the sliced peaches, blueberries, all purpose flour, brown sugar, and lemon juice.
Step 3: Pour the fruit filling into a lightly buttered, oven-safe dish. Sprinkle the oat mixture topping over the top of the fruit.
Step 4: Bake at 350°F for 40-45 minutes until the crisp is golden and the fruit filling is bubbling. Let cool for 10 minutes, then serve.
Expert Tips
Tip #1: This delicious dessert comes together very quickly, so preheat your oven before you start assembling.
Tip #2: If your fresh summer peaches are underripe, slicing them thinner will allow them to cook through and become soft and sweet.
Tip #3: Depending on the size of your dish, your blueberry peach crumble may bubble over. To prevent difficult cleanup, place the dish on a parchment paper or foil lined, rimmed sheet pan before baking in the oven.
Tip #4: Wash and dry your peaches and blueberries ahead of time so there isn't a lot of extra moisture in the dish.
Recipe FAQs
You can mix the fruit mixture, place it in a prepared baking dish and refrigerate 1 day in advance. Prepare the crisp topping and add to the fruit straight from the refrigerator before baking. You can also prep the whole crisp and freeze it immediately to bake up to 1 month later.
No - you can use frozen fruit straight from the freezer and should not thaw it ahead of time.
Of course! Feel free to divide it into small skillets or ramekins and adjust the bake time accordingly.
Storage
Refrigerator
Once baked, cover the completely cooled blueberry peach crisp with plastic wrap or aluminum foil or transfer to an airtight container and refrigerate for up to 5 days.
Freezing Instructions
Store the baked and cooled crisp in a freezer-safe container for up to 2 months. The unbaked crisp can also be frozen for 1 month and then thawed and baked.
Did you try this recipe?
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📖 Recipe
Fresh Blueberry Peach Crisp Recipe
Equipment
- 7-9 inch round or 8 inch square dish
- Mixing bowls
- Measuring spoons
- Spatula
Ingredients
Crisp Topping
- ¾ cup (94 g) all-purpose flour
- ⅓ cup (67 g) brown sugar light or dark, packed
- ½ cup (41 g) old-fashioned oats
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 5 tablespoons (70 g) unsalted butter melted
Blueberry Peach Filling
- 4½ cups sliced peaches about 5 medium peaches
- 1½ cups blueberries
- 3 tablespoons (23 g) all-purpose flour
- ⅓ cup (67 g) brown sugar light or dark, packed
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F and lightly butter your baking dish.
Crisp Topping
- In a medium bowl, combine the flour, brown sugar, oats, cinnamon and salt. Add the melted butter and mix until it resembles wet sand.
Blueberry Peach Filling
- In a large bowl, mix together the chopped peaches, blueberries, flour, brown sugar and lemon juice.
Assemble and Bake
- Pour the fruit filling into your prepared dish, then sprinkle the crisp topping over it. Bake until the crisp is golden and the filling is bubbling (about 40-45 minutes). Let it cool for 10 minutes, then enjoy!Tip: If using a smaller dish, place it on a larger baking sheet in case it bubbles over.
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Suzanne says
Great recipe!! I doubled it and put in 9x13 pan using some frozen and some fresh blueberries and fresh peach slices cut in half and it turned out great!!
Kayla Burton says
Ooh yay thank you so much for trying it and sharing!! 🙂
Andreah says
So amazing and easy. I could eat it all by myself!
Ana says
This is so very good! It was so simple to pull together and my toddler loved helping. Thank you for the recipe!
Kayla Burton says
Yay I love that you two were able to make it together! <3