This Peach Blueberry Crisp is at the top of my list for peach desserts. It’s easy and beautiful and the sweetness comes from the fresh fruit—my favorite kind of summer dessert.
When peaches are in season, I can’t get enough. But even a perfect peach needs a friend sometimes!
Peachy Keen! I love dessert all year long—but when fresh peaches are involved—I know that it’s finally summer. And everything tastes just a little bit sweeter in the summer, doesn’t it? When peaches hit the market, I already have a list of what I want to make. And this crisp is top of the list.
The peaches and blueberries burst with flavor, the crispy-crumbly topping adds delicious texture. It comes together quickly and is easy to serve. This is made for summer evenings with friends and family.
Are you looking for more peach-lovin’ recipes? Try my these next!
With our summer desserts, there’s almost always a scoop of vanilla ice cream involved. Let the peaches inspire you—and keep it crisp this summer.
Do You Have To Peel The Peaches?
Yes. I like this crisp best when the peaches have been peeled. Whenever I make a baked dessert with unpeeled peaches, I find the peels detach and add an unpleasantly chewy element to your delicious creation.
Here’s How To Easily Peel Peaches:
- Bring a large pot of water to a boil.
- Using a paring knife, make an X on the bottom of the peach through the skin.
- Ease the peaches into the boiling water (not all at once because you don’t want the water temperature to drop too low) for 30 seconds. Remove with a slotted spoon.
- Plunge peaches into a bowl filled with ice and water.
- Using the tip of the paring knife, grab the edge of the skin at the X and peel.
Can I Use Canned Peaches
Yes, you can. Just make sure that they are well-drained and are dried with paper towels to avoid any extra moisture that will throw off the recipe. I use peaches packed in fruit juice. I find that those packed in syrup make this crisp too sweet.
Peach Blueberry Crisp Using Frozen Fruit
You can use frozen fruit and have this delicious crisp all year long. Be sure to thaw the fruit mixture first and then dry it all with paper towels thoroughly.
What Fruit Goes Well With Peaches In A Crumble?
Looking for other delicious fruit to mix in? Blackberries, raspberries, strawberries, plums, and apples pair well with the flavors in this crisp.
Ingredients You’ll Need
Fruit Filling:
- frozen or fresh blueberries
- frozen or fresh diced peaches
- lemon juice
- butter
- brown sugar
- cornstarch
- ground cinnamon
Topping:
- rolled or old-fashioned oats
- all-purpose flour
- granulated sugar
- salt
- unsalted butter
- ground cinnamon
Tips
Flour
- You can substitute an equal amount of all-purpose flour for the cornstarch as a thickening agent if needed.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Treat this peach blueberry crisp as you would any peach pie — which means it’s more versatile than other desserts! While I love the way this crisp tastes straight out of the fridge, it isn’t necessary to store it in there right away. You can store your crisp at room temp for up to two days — after that, you’ll want to fridge it, and you’ll lengthen the life to a total of five days!
- Can You Freeze This? Believe it or not, this crisp dessert freezes really well. You can freeze the entire thing or throw the topping together and just pop it in the freezer. You’ll have pre-mixed topping ready to go whenever you want to put together a fresh dessert. If you decide to freeze the entire dessert, serving is easy. Just thaw in the fridge overnight, then pop it in the oven at 350°F for about 25 minutes.
- Make-Ahead Tips: This peach blueberry crisp, like any crisp, is a great dish to make ahead of time. You can fully assemble it the night before you need it, then just pop it in the oven and bake it when you’re ready! It’ll sit in the fridge, unbaked, for up to two days.
Variations
- Increase The Spice: you can add a pinch of nutmeg to the fruit filling and/or add a teaspoon of cinnamon to the fruit filling if desired.
- Lemon Zest: Add 2-3 teaspoons of lemon zest.
Well, I like to serve this crisp recipe warm from the oven with a big scoop of vanilla ice cream or a dollop of homemade whipped cream. Try a sprig of fresh mint for an optional garnish!
How to Make Peach Blueberry Crisp
- Make the fruit filling. Combine all the fruit-filling ingredients.
- Mix it well.
- Transfer the mixture to a baking dish. Spread evenly.
- Make the topping. Combine the topping ingredients.
- Mix it well.
- Spread it on top of the fruit filling.
- Bake and serve.
See complete instructions below.
More Peach and Blueberry Recipes
- Peach Bread
- Peach Dump Cake
- Peach Bourbon Upside Down Cake
- Roasted Peach Halves with Crumb Topping
- Blueberry Muffins with crumble topping
- Blueberry Yum Yum
- Blueberry Cheesecake Bars
- Blueberry Heaven On Earth Cake
- Peach Heaven On Earth Cake
- Bo Berry Biscuit
- Blueberry Dump Cake
- Blueberry Cornbread
Tried This Recipe?
Did you make this Peach Blueberry Crisp? I’d love to hear how it turned out!
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Peach Blueberry Crisp
Ingredients
Fruit Filling:
- 2 cups frozen or fresh blueberries
- 2 cups frozen or fresh diced peaches
- 1 teaspoon lemon juice
- 2 tablespoons melted butter
- 1/2 cup brown sugar packed
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
Topping:
- 1 1/2 cups rolled or old fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) melted unsalted butter
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F and grease or spray an 8-inch or 9-inch casserole or baking dish.
- Place the blueberries (2 cups), peaches (2 cups), lemon juice (1 teaspoon), melted butter (2 tablespoons), brown sugar (1/2 cup), cornstarch (1 tablespoon), and cinnamon (1 teaspoon)in a large mixing bowl. Stir together to combine & coat the fruit evenly.
- Pour the fruit filling into your prepared baking dish. Spread evenly and set aside.
- To make the crisp topping, place the oats (1 1/2 cups), flour (3/4 cup), sugar (1/2 cup), cinnamon (1/2 teaspoon), and salt (1/4 teaspoon) in a bowl. Stir to combine.
- Pour the melted butter (1 stick) over the ingredients in the bowl and stir until thoroughly incorporated
- Spoon the topping over the blueberry peach filling and gently spread until the filling is covered evenly.
- Bake for 45-55 minutes or until the crisp topping is lightly browned and the filling is bubbly and warm.
- Serve warm, as is, or top with whipped cream or vanilla ice cream and enjoy.
Notes
- Store your peach blueberry crisp for 2-3 days at room temperature or 3-4 days refrigerated. Be sure to cover with plastic wrap or aluminum foil or store in an airtight container.
- You can substitute an equal amount of all-purpose flour for the cornstarch as a thickening agent if needed.
- If using salted butter rather than unsalted for the crisp, be sure to eliminate the added salt.
Nutrition
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All I can say is, this is DIVINE!
Thank you so much, Elaine 🙂