Peach Blueberry Crisp Recipe

Freshly baked Easy Peach Blueberry Crisp in a white baking dish with a golden brown oat topping and bubbling peach and blueberry filling before serving.

5 from 1 vote

Sweet peaches and juicy blueberries baked beneath a buttery cinnamon oat topping create the perfect easy summer dessert.

Prep Time20

Cook Time45

Resting Time30

Course: Dessert

Cuisine: American

Keyword: blueberry crisp, easy peach dessert, fresh peach dessert, fruit crisp, oat crisp topping, peach blueberry crisp, peach blueberry dessert, peach crisp, summer dessert

Servings:

Calories: 335kcal

Author: Leigh Harris

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 9x9-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.

Nutrition