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    Broken Oven Baking » Recipes » Pies & Tarts

    Fresh Blueberry Peach Crisp Recipe

    Published: Aug 15, 2022 by Kayla Burton · This post may contain affiliate links · 2 Comments

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    Jump to Recipe

    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!

    A hand holding a server inside a dish of blueberry peach crisp.

    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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients needed to make blueberry peach crisp.
    • 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!

    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

    Cinnamon oat streusel in a bowl.

    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.

    Fresh blueberries and peach slices mixed with flour, brown sugar and lemon juice in a bowl.

    Step 2: In a separate large bowl, gently mix the sliced peaches, blueberries, all purpose flour, brown sugar, and lemon juice.

    A pie dish with blueberry peach filling and cinnamon oat streusel.

    Step 3: Pour the fruit filling into a lightly buttered, oven-safe dish. Sprinkle the oat mixture topping over the top of the fruit.

    Baked blueberry peach crisp in a pie dish.

    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

    Can I make this crisp in advance?

    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.

    If I'm using frozen fruit, do I need to thaw it before baking?

    No - you can use frozen fruit straight from the freezer and should not thaw it ahead of time.

    Can I make this into individual fruit crisps?

    Of course! Feel free to divide it into small skillets or ramekins and adjust the bake time accordingly.

    Blueberry peach crisp in a bowl with a spoon.

    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.

    More Recipes You'll Love

    • Easy Strawberry Rhubarb Crisp Recipe
    • Spiced Blueberry Pie
    • Mixed Berry Galette
    • Blueberry Cream Pie Jars

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    Blueberry and peach crisp in a pie dish.

    Fresh Blueberry Peach Crisp Recipe

    Kayla Burton
    This fruit crisp recipe is best made with fresh blueberries and peaches, but can also be made with frozen fruit! It's quick, easy and perfect for summer!
    5 from 2 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 206 kcal

    Equipment

    • 7-9 inch round or 8 inch square dish
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Spatula

    Ingredients
     
     

    Crisp Topping

    • ¾ cup all-purpose flour
    • ⅓ cup brown sugar light or dark, packed
    • ½ cup old-fashioned oats
    • 1 teaspoon ground cinnamon
    • ⅛ teaspoon salt
    • 5 tablespoons unsalted butter melted

    Blueberry Peach Filling

    • 4½ cups sliced peaches about 5 medium peaches
    • 1½ cups blueberries
    • 3 tablespoons all-purpose flour
    • ⅓ cup 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.

    Notes

    Fruit: Fresh or frozen fruit can be used in this recipe. If using frozen, do not thaw. It may take a little longer to bake.
    Individual Crisps: Use small ramekins or skillets for individual crisps and adjust the baking time as needed.
    Make Ahead: The fruit filling can be prepared and refrigerated overnight. Make and add the crisp topping before baking. Or, prep the entire crisp and freeze immediately for 1 month, then thaw in the refrigerator and bake.
    Storage: Store cooled crisp in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
    Nutrition: The provided nutrition information is an estimate, accuracy is not guaranteed.

    Nutrition

    Calories: 206kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 44mgPotassium: 152mgFiber: 2gSugar: 22gVitamin A: 413IUVitamin C: 5mgCalcium: 24mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Pie & Tart Recipes

    • A pear and raspberry buttermilk tart with Biscoff cookie crust.
      Pear and Raspberry Buttermilk Tart
    • Easy Homemade Banana Cream Pie
    • Strawberry Cream Cheese Pie
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    Reader Interactions

    Comments

    1. Ana says

      August 28, 2022 at 3:18 pm

      5 stars
      This is so very good! It was so simple to pull together and my toddler loved helping. Thank you for the recipe!

      Reply
      • Kayla Burton says

        August 31, 2022 at 6:56 am

        Yay I love that you two were able to make it together! <3

        Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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