Peaches and Blueberry Crisp

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Warm peaches and blueberry crisp tastes amazing with a scoop of vanilla ice cream on top. The golden brown oatmeal topping gives a lovely texture to this sweet fruit dessert.

The white dish is filled with peach blueberry crisp and a scoop of vanilla ice cream.

Whether you want to bake with fresh peaches in season or use frozen peaches during the winter, any time is the right time to make this peaches and blueberry crisp for a gorgeous fruit dessert topped with ice cream.

At the end of summer, I used the last of the fresh local peaches with a pint of fresh blueberries to make this sweet treat for my family. It was so good, I could see adding it to our holiday dessert list if I just used frozen peaches next time.

Why This is the Best Recipe

I love homemade fruit desserts, I think this is the best peaches and blueberry crisp recipe because:

  1. Easy to Prep: Peel and slice the peaches, sprinkle in blueberries, stir up the crisp topping, even beginner bakers will enjoy this easy recipe.
  2. Fun Fall Dessert: When you're not quite ready for all things caramel and apples, the pretty peaches and blueberries are perfect for the season.
  3. Excellent Texture: I love crisp topping. That bite of oats tucked inside golden brown buttery bits is sooooo tasty with ice cream.

Ingredients

The ingredients to make the peaches and blueberry crisp are on the counter.

Classic fruit desserts like a fruit crisp are great because you only need a few ingredients to make them:

  • Peaches: You can use either fresh or frozen peach slices.
  • Blueberries: It would be best to use fresh blueberries, frozen blueberries give off too much liquid for this recipe.
  • Oats: I used old fashioned oats, not instant oats.
  • Flour
  • Both Regular Sugar & Brown Sugar
  • Butter: I always use salted.
  • Cinnamon
  • Vanilla
  • Kosher Salt
  • Fresh Lemon Juice: If you're using a fresh lemon, you can also zest it and add the lemon zest to the filling.
  • Cornstarch

Prepare the Peaches and Blueberry Filling

Peel and slice the peaches, add them to a large mixing bowl.

Add the blueberries, sugar, brown sugar, cinnamon, vanilla, lemon juice (and zest if using), and cornstarch.

Use a spatula to gently toss the fruit to coat in the sugar mixture and set aside while you prepare the crisp topping.

The peaches and blueberries are in a large mixing bowl with brown sugar and other seasonings sprinkled over the top.

Prepare the Crisp Topping

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, brown sugar, kosher salt, and oats. Mix them together until well combined.

Dice the cold butter and add it to the mixer.

The step by step photos show how to mix the flour, sugar, butter, and oats to make a fruit crisp topping in a stand mixer.

Beat the butter into the flour-sugar mixture until everything is well coated in butter and starts to clump together.

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Assemble the Dessert

Rub softened butter all around the inside of a 8x11-inch baking dish.

Pour the prepared fruit filling into the baking dish and spread into an even layer.

The baking dish has been filled with the prepared fruit filling.

Sprinkle the crisp topping over the prepared fruit filling.

The buttery crisp topping has been spread evenly over the top of the fruit filling in the baking dish.

Baking Instructions

Preheat the oven to 350ยฐF. You may want to place the baking dish on a baking sheet before putting it in the oven in case the fruity filling bubbles over the sides.

Bake the fruit crisp for 45 minutes or until the topping is golden brown and the fruit filling is hot and bubbly.

The finished fruit dessert is cooling on the counter, the crisp topping is a gorgeous golden brown.

Make Ahead Tips

Fruit crisps are an excellent prep ahead dessert for a holiday or dinner party. I prefer to prepare the fruit filling and the crisp topping but store them separately in the fridge. I assemble the dish before baking.

This helps ensure that the crisp topping doesn't absorb some of the liquid from the fruit filling while waiting in the fridge.

You could assemble the entire fruit dessert and freeze it. Just plan to bake it directly from frozen so the fruit doesn't get too watery as it thaws in the fridge.

You'll need more baking time to bake from frozen, start by baking it with a loose cover of aluminum foil so the topping doesn't get too dark before the fruit filling is baked through. Remove the foil top after 15 minutes of baking.

Variations

If you love that crispy, chewy oat crisp topping like I do, you will love my freezer friendly apple crisp or my family's favorite fresh cherry crisp.

If you want to stick with peaches, try this raspberry crisp with peaches.

My apple crisp bars also have butterscotch chips in them and are a fun portable treat for a potluck.

Serving Suggestions

The white dish is filled with peach blueberry crisp and a scoop of vanilla ice cream.

You can serve peaches and blueberry crisp warm or at room temperature. I confess I've also been known to have a scoop for breakfast cold out of the fridge.

This is such an easy party dessert to serve during the summer or at a Southern-themed party like the Kentucky Derby.

More Peach and Blueberry Recipes

If you love the flavor combo of blueberries and peaches, you won't want to miss these other sweet recipes:

๐Ÿ“– Recipe

The white dish is filled with peach blueberry crisp and a scoop of vanilla ice cream.

Peaches and Blueberry Crisp

Please Rate this Recipe
This sweet peaches and blueberry crisp can be made with fresh or frozen peaches and is delicious served warm with a scoop of vanilla ice cream over the top.
TOTAL TIME 1 hour 5 minutes
PREP TIME 20 minutes
COOK TIME 45 minutes
YIELD 8 servings

Ingredients
  

For the Blueberry Peach Filling:

  • 1 tablespoon butter softened
  • 4 fresh peaches or 2 cups frozen peach slices, thawed
  • 1 cup fresh blueberries
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon fresh lemon juice
  • 1 teaspoons cornstarch

For the Crisp Topping:

  • 3/4 cups flour
  • 6 tablespoons sugar
  • 6 tablespoons brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup old fashioned oats
  • 1/2 cup (1 stick) butter cold

Instructions

  • Preheat the oven to 350ยฐF. Rub softened butter all around the inside of a 8x11-inch baking dish and set aside.
  • Peel the peaches and slice them. Add them to a large mixing bowl with the fresh blueberries. Add the sugar, brown sugar, cinnamon, vanilla, lemon juice, and cornstarch to the bowl and gently toss the fruit in the sugars with a spatula until everything is well combined.
  • Pour the fruit filling into the prepared baking dish. Be sure to scrape all the juices from the bowl.
  • To make the crisp topping, add the flour, sugar, brown sugar, kosher salt, and oatmeal to the bowl of a stand mixer fitted with a paddle attachment. Stir them together until well combined.
  • Cut the cold butter into small diced pieces and add it to the mixer. Beat the butter into the sugar mixture until the flour and oats are well coated in butter and everything starts to stick together in small pea-sized clumps.
  • Sprinkle the prepared crisp topping over the blueberry peach filling. You may want to place the baking dish on a baking sheet in case any of the fruit juices spill over during baking.
  • Bake the fruit crisp for 45 minutes or until the topping is golden brown and the fruit filling is hot and bubbly. Serve warm with vanilla ice cream on top.
COURSEDessert
CUISINEAmerican

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The photo collage shows a serving of the baked peaches and blueberry crisp with vanilla ice cream next to a photo of the peaches and blueberries in a baking dish.

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