Peach Blueberry Crisp is an easy summer dessert made with juicy fresh peaches and blueberries topped with a buttery brown sugar oat topping. It's simple, old-fashioned, and even better warm with a scoop of vanilla ice cream.
Peach season is in full swing around here, which means I am currently looking for every possible excuse to use fresh peaches. And no, we don't grow peaches in my part of northern Illinois, but southern Illinois does - and a case of peaches came my way!
After making my old fashioned peach cobbler and peach compote, this dessert seemed like the logical next step, since I also had blueberries from Michigan. Because of course I did! I am not above asking my older kids to bring home fruit from their road trips. 😉
This peach blueberry crisp is exactly the kind of dessert I love: simple ingredients, very little fuss, and no fancy baking skills required. The fruit goes straight into the baking dish, and the crisp topping is made with melted butter, no cutting cold butter into flour required.
Serve it warm with vanilla ice cream and I don't think you'll hear any complaints.
Why You'll Love this Peach Blueberry Crisp
- Easy to make. There's no pie crust to roll and no mixer required.
- Uses simple ingredients. Everything in this recipe is easy to find at the grocery store, and you may already have most of it in your pantry.
- Perfect for fresh summer fruit. And I do mean perfect! Sweet peaches and blueberries are such a good combination.
- The topping is EASY. Melted butter makes the oat topping simple to mix together.
- It's great for sharing. This easy fruit dessert makes 8 servings, making it perfect for family dinners, cookouts, and summer get-togethers.
Jump to:
- Why You'll Love this Peach Blueberry Crisp
- Ingredients You'll Need
- How to Make Peach Blueberry Crisp
- What's the Difference Between a Crisp and a Cobbler?
- What About a Crumble?
- Can I Use Frozen Peaches or Blueberries?
- Do I Need to Peel the Peaches?
- How Do I Know When Fruit Crisp Is Done?
- Save a dish
- What to Serve with Peach Blueberry Crisp
- Variations
- How to Store Leftover Peach Blueberry Crisp
- Equipment
- Set the baking dish on a sheet pan
- More Easy Fruit Desserts
- Recipe
- 💬 Reviews
Ingredients You'll Need
- Peaches - Fresh, ripe peaches are the star of this crisp. You'll need about 5 cups of sliced peaches. I don't peel my peaches for this recipe. Once they're baked, I don't find the skins bothersome (they're truly pretty thin), and skipping that step makes the recipe that much easier. Frozen peaches can also be used if you want the taste of summer in December.
- Blueberries - Blueberries add little bursts of sweet-tart flavor and pair perfectly with the peaches. If you've frozen blueberries, you can use those, too.
- Sugar - A little granulated sugar sweetens the fruit and helps draw out its juices as it bakes.
- Cornstarch - Cornstarch thickens the juices released by the peaches and blueberries so you get a saucy fruit filling instead of a watery one.
- Lemon Juice - A tablespoon of lemon juice brightens the fruit flavors and balances the sweetness.
- Vanilla and Cinnamon - A must in Midwestern crisps! Vanilla and cinnamon add warmth without overpowering the fresh fruit.
- Old-Fashioned Oats - Use old-fashioned rolled oats rather than quick oats for the best crisp topping. They give it that hearty, slightly chewy texture that makes a fruit crisp so good.
- Flour - Regular all-purpose flour gives the topping structure.
- Brown Sugar - Adds sweetness and a little caramel flavor to the oat topping.
- Butter - Here's one of my favorite parts: we're using melted butter. I tested this recipe multiple ways and found using melted butter still yielded a perfect, buttery topping. Just melt it, pour it over the dry topping ingredients, stir, and you're done. I love that I don't have to spend my afternoon cutting in butter with a pastry blender!
See recipe card for quantities.
How to Make Peach Blueberry Crisp
Start by preheating your oven to 350°F and lightly grease an 11x8-inch or similar 2-quart baking dish.
Prep the fruit.
Add the diced peaches and blueberries directly to the baking dish. Sprinkle the sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt over the fruit, then gently toss everything together.
Make the crisp topping
In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Pour the melted butter over the mixture and stir until everything is evenly moistened and you have plenty of crumbly pieces.
Sprinkle the oat mixture evenly over the fruit. Don't press it down. Those loose, craggy pieces are exactly what we want because they'll turn golden and crisp in the oven.
Bake.
Bake for about 45 minutes, until the fruit is bubbling around the edges and the topping is golden brown.
Let the crisp cool for about 45 minutes before serving. This gives the fruit juices time to thicken.
And then? Vanilla ice cream.
Obviously.
Give it time to rest. I know warm peach blueberry crisp smells like something you should immediately attack with a spoon, but give it time after it comes out of the oven. The fruit juices will continue to thicken as the crisp cools.
And if it's still a little messy when you scoop it? Put vanilla ice cream on top. Suddenly nobody cares. 😂
What's the Difference Between a Crisp and a Cobbler?
This was actually a topic of conversation around our dinner table when I made this recipe, because apparently these are the important issues we tackle around here.
So, what exactly makes this a crisp instead of a cobbler?
Both desserts start with a layer of fruit and are baked until warm and bubbly. The difference is mostly what's on top.
A fruit crisp has a crumbly topping usually made with ingredients like flour, sugar, butter, and oats. As it bakes, that topping becomes golden and...you guessed it...crisp!
A cobbler has a biscuit-like, doughy, or batter-style topping instead. The topping is usually spooned or dropped over the fruit before baking, creating those soft, golden mounds on top.
So if you're standing over dessert trying to settle a family argument:
Oat-and-brown-sugar topping = crisp.
Biscuit or dough topping = cobbler.
Dinner table debate settled. You're welcome.
What About a Crumble?
Here's where things get a little less clear.
Crisps and crumbles are very similar fruit desserts, and the terms are sometimes used interchangeably. Traditionally, a crisp contains oats, while a crumble has a streusel-like topping made primarily from flour, butter, and sugar without oats.
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That's why you'll sometimes see a recipe like this called a peach blueberry crumble, too.
Since this topping contains plenty of old-fashioned oats and gets beautifully crisp as it bakes, I'm firmly calling ours a peach blueberry crisp. Either way, it tastes great!
Can I Use Frozen Peaches or Blueberries?
Yes, but fresh fruit is my first choice when peaches and blueberries are in season.
Frozen blueberries can be added directly to the crisp without thawing. For frozen peaches, add them frozen rather than thawing first, too.
Thawed fruit can release quite a bit of liquid before the crisp even reaches the oven.
Because frozen fruit tends to release more moisture, the crisp may need a few additional minutes of baking time. Look for a bubbling fruit filling and a nicely browned topping rather than relying only on the clock.
Do I Need to Peel the Peaches?
Nope!
I leave the skins on because they soften during baking and it saves an entire step.
If you strongly prefer peeled peaches, you certainly can peel them. But for an easy summer dessert? I'm keeping the skins and moving right along.
How Do I Know When Fruit Crisp Is Done?
The top should be golden brown, but you also want to see the fruit filling bubbling around the edges of the baking dish. That's a good sign that the filling has gotten hot enough for the cornstarch to do its job.
The filling may still look a little loose when the crisp first comes out of the oven. Let it rest for about 45 minutes and it will continue to thicken as it cools.
Farm girl SHORTCUT
Save a dish
Mix the filling right in the baking dish. Add the peaches and blueberries directly to your baking dish, sprinkle the filling ingredients over the top, and gently toss everything together. There's no reason to dirty another mixing bowl.
And take the shortcut with the topping, too. Melted butter means there's no cutting cold butter into the flour and oats. Pour, stir and sprinkle.
What to Serve with Peach Blueberry Crisp
This is delicious all by itself, but a warm fruit crisp practically begs for something cold and creamy on top.
Vanilla ice cream is my first choice. Whipped cream (or bourbon whipped cream) is also delicious, or you can eat a spoonful straight from the refrigerator the next morning.
Not that I would know anything about that. #breakfastofchampions
Variations
One of the nice things about a simple fruit crisp is that there's room to make it your own without making the recipe complicated.
- You can make this peach blueberry crisp with frozen fruit, too. Add the peaches and blueberries while they're still frozen rather than thawing them first. Frozen fruit will release a little more liquid and may require additional baking time.
- I love the combination of 5 cups of peaches and 2 cups of blueberries because the peaches remain the star, but you can adjust the ratio to suit what you have. Keep the total amount of fruit around 7 cups and use a little more blueberry and a little less peach if that's what your kitchen gives you.
- Have nectarines instead of peaches? Use them! Substitute sliced nectarines for the peaches in equal amounts. You can leave the skins on those, too.
- For a little extra crunch, add ½ cup chopped pecans to the oat topping before adding the melted butter. Pecans are especially good with the brown sugar, cinnamon, and peaches.
How to Store Leftover Peach Blueberry Crisp
Once cooled, cover leftover crisp and store it in the refrigerator for up to 4 days.
You can eat leftovers cold, let them come to room temperature, or warm individual servings briefly in the microwave.
If you want to bring some of the crispness back to the topping, reheat it in the oven at 350°F until warmed through.
Equipment
I used an 11x8-inch baking dish for this recipe. A 9x9-inch or similar 2-quart baking dish also works well. You can use a 9x13-inch baking dish, but the fruit and crisp layers will be thinner and it may finish baking a little sooner. I don't recommend an 8x8-inch pan because it's too small for this amount of fruit and topping.
Farm girl TIP
Set the baking dish on a sheet pan
Ripe peaches can be juicy, and that fruit filling gets bubbly as it bakes. A sheet pan underneath your baking dish is cheap insurance against cleaning baked-on peach juice from the bottom of your oven.
Tried this recipe?
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More Easy Fruit Desserts
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Recipe
Peach Blueberry Crisp Recipe
Ingredients
Method
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
- Add the 5 cups diced peaches and 2 cups blueberries to the baking dish.
- Sprinkle ⅓ cup granulated sugar, 2 Tablespoons cornstarch, 1 Tablespoon lemon juice, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon and a Pinch of salt over the fruit. Gently toss until evenly coated, then spread the fruit into an even layer.
- In a medium bowl, combine the 1 cup old-fashioned rolled oats, 1 cup all-purpose flour, ¾ cup packed brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
- Pour ½ cup unsalted butter, melted over the oat mixture. Stir with a fork until everything is evenly moistened and coarse crumbs form.
- Sprinkle the crisp topping evenly over the fruit. Do not pack it down.
- Bake for 45 minutes, or until the fruit is bubbling around the edges and the topping is golden brown.
- Remove from the oven and cool for at least 45 minutes before serving. The fruit filling will continue to thicken as it cools.Serve warm, with vanilla ice cream if desired.
Farm Girl Tips
- Peaches: There's no need to peel fresh peaches unless you prefer them that way.
- Frozen fruit: Frozen peaches and blueberries may be used. Add them frozen rather than thawing first and expect the crisp to need a little additional baking time.
- Very juicy peaches: If your peaches are exceptionally ripe and juicy, you can increase the cornstarch to 3 tablespoons for a thicker filling.
- Oats: Old-fashioned rolled oats provide the best texture. Quick-cooking oats will create a softer topping.
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