Easy Peach Blueberry Crisp
Fresh peaches and juicy blueberries are one of our favorite summer fruit combinations, and this Easy Peach Blueberry Crisp is the perfect way to enjoy them. Sweet fruit bakes beneath a buttery cinnamon oat topping until it’s bubbly and golden brown. Serve it warm with a scoop of vanilla ice cream, and you’ve got an easy dessert that’s hard to beat.
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Why You’ll Love This
If you’ve got fresh peaches and blueberries, this Peach Blueberry Crisp is one of the easiest desserts you can make. The peaches become soft and juicy as they bake, the blueberries add little bursts of sweetness, and the buttery oat topping turns perfectly crisp and golden. It’s always a hit at a backyard cookout, as it is on the dessert table after a family dinner.
- Easy to make with fresh summer fruit.
- Crisp topping is buttery, crunchy, and perfectly spiced.
- No pie crust to roll or chill.
- Great for potlucks, cookouts, and family dinners.
- Delicious served warm or at room temperature.
- Perfect with vanilla ice cream or whipped cream.
Are you looking for more easy summer dessert recipes? Try our Key Lime Lush (No-Bake Layered Dessert), Limoncello Tiramisu, Easy Cannoli Cheesecake (mascarpone and ricotta cheese), Strawberry Shortcake Recipe From Scratch, and Blueberry Slab Pie.
Ingredients Needed
Peach Blueberry Filling
- Fresh peaches – Sweet, juicy peaches are the star of the dessert.
- Fresh blueberries – Add bright flavor, color, and a touch of tartness.
- Dark brown sugar – Sweetens the fruit while adding a hint of molasses flavor.
- Fresh lemon juice – Brightens the fruit and balances the sweetness.
- Vanilla extract – Adds a subtle warmth that complements the peaches and blueberries.
- Cornstarch – Thickens the fruit juices as the crisp bakes.
Crisp Topping
- Quick oats – Create the classic crisp topping texture.
- Dark brown sugar – Adds sweetness and caramel notes.
- All-purpose flour – Helps bind the topping together.
- Ground cinnamon – Adds warm spice.
- Freshly grated nutmeg – Gives subtle depth of flavor.
- Kosher salt – Balances the sweetness.
- Unsalted butter – Brings the topping together and creates a rich, buttery crumble.
How to Make Peach Blueberry Crisp
Step 1: Preheat the oven to 375°F and lightly butter a 9×9-inch (2-quart) baking dish. In another bowl, stir together the oats, brown sugar, flour, cinnamon, nutmeg, and salt. Pour the melted butter over the dry ingredients and stir until evenly moistened and crumbly. Freeze until ready to use.
Step 2: In a large bowl, toss the sliced peaches, blueberries, vanilla extract, and lemon juice. Sprinkle the dark brown sugar and cornstarch over the fruit. Toss gently until the fruit is evenly coated.
Pro Tip
Cornstarch (and flour) must reach a temperature between 200°F and 212°F to gelatinize, transforming runny juices into a rich, thick, and jammy sauce.
Step 3: Transfer the fruit mixture to the prepared baking dish and spread it into an even layer. Break up the crisp topping just a little and sprinkle it evenly over the fruit.
Step 4: Bake for 40 to 55 minutes, or until the fruit is vigorously bubbling around the edges and in the center, the topping is deep golden, and the internal temperature is between 200ºF – 212ºF.
Step 5: Allow the crisp to cool for at least 30 minutes before serving so the filling has time to thicken.
note
For the best thick, jammy filling, bake the crisp until the fruit is vigorously bubbling in the center, not just around the edges. The juices need to reach at least 200°F so the cornstarch fully thickens the filling. Pulling the crisp from the oven too soon can leave the fruit runny, even if the topping is perfectly golden brown.
What to Serve With Peach Blueberry Crisp
This crisp is wonderful on its own, but it’s even better served with:
- Vanilla ice cream
- Cinnamon ice cream
- Fresh whipped cream
- Caramel sauce
Tips
- Use ripe peaches that are still firm, not soft and mushy, so they hold their shape while baking.
- If your peaches are especially juicy, increase the cornstarch to 3 tablespoons.
- To ensure you achieve a thick and jammy filling, insert an instant-read thermometer directly into the center of the crisp, making sure it goes through the topping and into the fruit layer.
- If the topping begins browning too quickly, loosely tent with foil during the last 15 to 20 minutes.
- Freshly grated nutmeg has a much better flavor than pre-ground.
- Let the crisp rest before serving to allow the filling to set.
- This fruit crisp is easy to customize with your favorite fresh fruit.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in an airtight freezer container for up to 3 months. Thaw in the fridge, reheat in a 350°F oven until warmed through.
Variations
- Add raspberries or blackberries for even more berry flavor.
- Mix chopped pecans, almonds, or walnuts into the topping for extra crunch.
- Substitute old-fashioned rolled oats for a heartier texture.
- Swap the vanilla extract for almond extract in the fruit filling.
- Sprinkle coarse sugar over the topping before baking for extra crunch.
FAQs
No, you do not have to peel peaches. Peach skins are completely edible, and when baked, they soften up and practically melt into the juicy fruit filling.
Yes. Use straight from frozen, do not thaw, and increase the baking time by about 10 to 15 minutes.
Yes, but cornstarch has twice the thickening power of flour, and yields a glossy, translucent finish instead of an opaque one.
Yes. Assemble the crisp several hours ahead and refrigerate until ready to bake.
Yes. Bake completely, cool, wrap tightly, and freeze for up to 3 months. Reheat in a 350°F oven until warmed through.
More Summer Dessert Recipes
Peach Blueberry Crisp Recipe
Ingredients
Crisp Topping
- 1 cup Quick oats
- 1/2 cup All-purpose flour
- 3/4 cup packed Dark brown sugar
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Kosher salt
- 1/2 cup Unsalted butter melted
Filling
- 4 1/2 cups chopped Fresh peaches Chunks and wedges work best for texture.
- 1 1/2 cups Fresh blueberries
- 1 tbsp Fresh lemon juice
- 1 tsp Vanilla extract
- 2 tbsp Cornstarch
- 1/4 cup Dark brown sugar
Instructions
Topping
- Preheat the oven to 375°F and lightly butter a 9×9-inch (2-quart) baking dish.
- In another bowl, stir together the oats, brown sugar, flour, cinnamon, nutmeg, and salt. Pour the melted butter over the dry ingredients and stir until evenly moistened and crumbly. Freeze until ready to use.1 cup Quick oats, 1/2 cup All-purpose flour, 3/4 cup packed Dark brown sugar, 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/4 tsp Kosher salt, 1/2 cup Unsalted butter
Filling
- In a large bowl, toss the sliced peaches, blueberries, vanilla extract, and lemon juice. Sprinkle the dark brown sugar and cornstarch over the fruit. Toss gently until the fruit is evenly coated.4 1/2 cups chopped Fresh peaches, 1 1/2 cups Fresh blueberries, 1 tbsp Fresh lemon juice, 1 tsp Vanilla extract, 2 tbsp Cornstarch, 1/4 cup Dark brown sugar
- Transfer the fruit mixture to the prepared baking dish and spread it into an even layer. Break up the crisp topping just a little and sprinkle it evenly over the fruit.
- Bake for 40 to 55 minutes, or until the fruit is vigorously bubbling around the edges and in the center, the topping is deep golden, and the internal temperature is between 200ºF – 212ºF.
- Allow the crisp to cool for at least 30 minutes, up to 1 hour, before serving so the filling has time to thicken. Serve with a scoop of ice cream or whipped cream.
Notes
- Ripe but slightly firm peaches work best.
- Allow the crisp to rest before serving for the filling to thicken.
- Cook time may vary. Not all ovens cook the same.