Blueberry Peach Crisp

5 from 2 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: people

Author: Luay Ghafari

Cost: $20

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 tsp Cinnamon
¼ tsp Kosher salt

Fruit Mixture

5 Ripe peaches - Cut into chunks
1½ cups Fresh blueberries
⅓ cup White sugar
¼ cup All purpose flour
1 tbsp Lemon zest - From a lemon
1 tbsp Lemon juice - From half a lemon
¼ tsp 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

Refer to the post above for step-by-step recipe photos.

Ingredient notes

For the topping:

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 (1/2 cup, but you can use 1/3 of a cup to cut down on the fat).

For the Fruit:

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.

Other additions to the fruit mixture: vanilla extract, or maple syrup.

Nutrition