This Blueberry Peach Crisp is one of my favorite summer desserts. It combines sweet blueberries with in-season fresh peaches and a buttery crisp topping. It comes together rather quickly and then bubbles away in the oven. I love serving it with whipped cream or vanilla bean ice cream.
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Crumble vs Crisp
You might be thinking, wait a minute, isn’t this a crumble? A fruit crumble and a fruit crisp are similar desserts, but they differ in their toppings. A crumble features a denser, topping made from a mixture of flour, butter, and sugar, resembling a streusel.
In contrast, a crisp has a lighter, crunchier topping that typically includes oats or nuts, adding texture and making the topping more crispy when baked. The key difference lies in the crisp's inclusion of oats or nuts, which gives it a distinct crunch compared to the denser crumble.
I use a crisp topping in my apple oatmeal muffins.
To be honest, I use the terms interchangeably so you can call this recipe a blueberry peach crisp or blueberry peach crumble. As long as you use fresh fruit in this perfect summer dessert recipe!
Ingredients
This is a pretty standard crisp recipe and uses many of the same ingredients you would traditionally expect. What sets my recipe apart is that it is not too sweet; the sugar quantities are much more conservative. Make it when fresh summer fruit is at its peak!
- Rolled Oats: I am using whole rolled oats in this recipe because they will give the topping much more bite and crunch. You can certainly use quick oats or instant oats here if that’s all you have.
- Flour: All-purpose flour is my go-to, but I have made this recipe before with a gluten-free flour substitute and it turned out perfectly. So feel free to substitute with a one-to-one gluten-free flour option. You can also use almond flour instead.
- Sugar: Brown sugar is key for that golden topping. You can use white sugar in a pinch, but would not recommend that.
- Flavoring: Cinnamon is traditional and recommended.
- Fat: Butter is the key ingredient to make the topping. The recipe calls for 1 stick (½ cup, but you can use ⅓ of a cup to cut down on the fat).
- Fresh Peaches: Fresh, juicy and ripe peaches are key to this recipe. Make it during summer peach season. You can use nectarines or even apricots here too.
- Fresh Blueberries: plump blueberries are in season around the same time as peaches, so pairing them in this recipe just makes sense! Also, make my blueberry buttermilk muffins when in season.
- Acid: Fresh lemon juice balances out the sweet flavor of the fruit. The lemon zest adds a punch too. Feel free to use limes here.
- Sugar: For the fruit filling, white sugar is ideal. Don’t use brown sugar here as the flavor of brown sugar might overpower the fruit. Coconut sugar can work here.
- Thickener: I am using all-purpose flour as the thickener. You can also use cornstarch.
See the recipe card for full information on ingredients and quantities.
How to Make this Blueberry Peach Crisp Recipe
This is not a difficult recipe to make. In fact, it is one of the most rewarding and easiest desserts you can make. It’s also incredibly adaptable and you can use this same process with other types of fruit all year round.
Step 1. Prepare the topping. To a bowl, add the oats, flour, brown sugar, cubed butter, cinnamon and salt.
Step 2. Combine. With your hands, press the ingredients together until you have large crumbs of topping. Don’t overmix, but make sure that all loose flour is incorporated into the chunks. Refrigerate the topping until needed. This will cool the butter and improve the texture.
Step 3. Prepare baking dish. Preheat your oven. To a large baking dish or cast-iron skillet, add the cubed peaches, blueberries, sugar, flour, lemon zest, lemon juice and salt.
Step 4. Mix. In the same baking dish, combine everything until the fruit is well coated with the flour and sugar.
Step 5. Add the crisp topping. Remove the topping mixture from the fridge. It should be harder and easier to work with. Break it apart into big crumbles and cover the top of the fruit. You don’t have to cover all the fruit, just evenly disperse the topping.
Step 6. Bake. Bake in a preheated oven for 35-45 minutes, or until the fruit is bubbling and the topping is golden brown. Serve with a big scoop of vanilla ice cream.
Expert Tips
- Summer Dessert. Make this peach blueberry crisp with fresh summer peaches and juicy blueberries. This recipe can be adapted to other fruits like apples in the fall. Try to use in-season fruit whenever possible.
- Peach Season! If you have access to beautiful summer peaches and nectarines, try some of my savory peach recipes: Peach Caprese and Peach Tomatillo Salsa.
- Serve with a scoop of ice cream (vanilla works really well) or with whipped cream.
- Make individual portions. This recipe can be divided into 6 individual ramekins or individual cast iron pans. Follow the recipe as is but you may need to bake for less time (30 minutes should do).
- Change up the flavor profile. Use lime juice and lime zest, or orange juice and orange zest instead of lemon. You can also omit the cinnamon from the crisp topping and use another spice like ginger or nutmeg.
- Replace the oats with nuts. You can use crushed or slivered almonds, or even crushed cashews if you like.
- If the topping browns too quickly, reduce the heat and cover the crisp with aluminum foil.
Recipe FAQs
If you’re looking to save time, I would recommend you prepare the baking dish with the fruit and topping and leave everything in the fridge. You can prepare the crisp one day ahead of time. Just cover it with plastic wrap and refrigerate. Make sure to let the baking dish come to room temperature before you put it in the oven or it may shatter. Bake before you want to serve. The peach blueberry crisp should be served hot out of the oven.
Transfer leftovers to a glass airtight container and refrigerate for up to 3 days. Reheat in a microwave and serve.
I would not recommend it. Canned peaches are too wet. Use fresh only.
Other Summer Dessert Recipes
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Recipe Card
Blueberry Peach Crisp
Equipment
- 10x12 or similar baking dish
Ingredients
Topping
- ½ cup Rolled oats
- ½ cup All purpose flour
- ⅓ cup Brown sugar
- ½ cup Butter - Cold, cubed
- ½ teaspoon Cinnamon
- ¼ teaspoon Kosher salt
Fruit Mixture
- 5 Ripe peaches - Cut into chunks
- 1½ cups Fresh blueberries
- ⅓ cup White sugar
- ¼ cup All purpose flour
- 1 tablespoon Lemon zest - From a lemon
- 1 tablespoon Lemon juice - From half a lemon
- ¼ teaspoon Kosher salt
Instructions
- Prepare the topping. To a bowl, add the oats, flour, brown sugar, cubed butter, cinnamon and salt.
- Combine. With your hands, press the ingredients together until you have large crumbs of topping. Don’t overmix, but make sure that all loose flour is incorporated into the chunks. Refrigerate the topping until needed. This will cool the butter and improve the texture.
- Prepare baking dish. Preheat your oven to 400F/200C. To a large baking dish or cast-iron skillet, add the cubed peaches, blueberries, sugar, flour, lemon zest, lemon juice and salt.
- Mix. In the same baking vessel, mix everything up until the fruit is well coated with the flour and sugar.
- Add the topping. Remove the topping mixture from the fridge. It should be harder and easier to work with. Break it apart into chunks and cover the top of the fruit. You don’t have to cover all the fruit, just evenly disperse the topping.
- Bake. Bake in a preheated oven for 35-45 minutes, or until the fruit is bubbling and the topping is golden brown.
Notes
- Rolled Oats: I am using whole rolled oats in this recipe because they will give the topping much more bite and crunch. You can certainly use quick oats here if that’s all you have.
- Flour: All-purpose flour is my go-to, but I have made this recipe before with a gluten-free flour substitute and it turned out perfectly. So feel free to substitute with a one-to-one gluten-free flour option. Almond flour can work too.
- Sugar: Brown sugar is key for that golden topping. You can use white sugar in a pinch, but would not recommend that.
- Flavoring: Cinnamon is traditional and recommended.
- Fat: Butter is the key ingredient to make the topping. The recipe calls for 1 stick (½ cup, but you can use ⅓ of a cup to cut down on the fat).
- Peaches: Fresh, ripe, and juicy peaches are key to this recipe. Make it during summer peach season. You can use nectarines or even apricots here too.
- Blueberries: fresh blueberries are in season around the same time as peaches, so pairing them in this recipe just makes sense!
- Acid: Lemon juice balances out the sweet flavor of the fruit. The lemon zest adds a punch too. Feel free to use limes here.
- Sugar: For the fruit filling, white sugar is ideal. Don’t use brown sugar here as the flavor of brown sugar might overpower the fruit.
- Thickener: I am using all-purpose flour as the thickener. You can also use cornstarch.
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