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Peach Blueberry Crisp topped with vanilla ice cream

Peach Blueberry Crisp

This Peach Blueberry Crisp is top of my list for peach desserts. It’s easy and the sweetness comes from the fresh fruit—my favorite kind of summer dessert. 
Course Dessert
Cuisine American
Keyword blueberry crisp, blueberry desserts, Peach Crisp, peach desserts
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 -8 servings
Calories 493kcal
Author Kathleen


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


  • 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


  • 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.
    How to make peach and blueberry cobbler , mix well
  • Pour the fruit filling into your prepared baking dish. Spread evenly and set aside.
    How to make easy peach blueberry crisp , transfer the mixture in the baking dish
  • 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.
    How to make peach & blueberry crisp , add melted butter
  • Pour the melted butter (1 stick) over the ingredients in the bowl and stir until thoroughly incorporated
    How to make peach blueberry cobbler , mix the topping mixture
  • Spoon the topping over the blueberry peach filling and gently spread until the filling is covered evenly.
    How to make blueberry peach cobbler , top the toppings over the fruit mixture
  • 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.


  1. 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. 
  2. You can substitute an equal amount of all-purpose flour for the cornstarch as a thickening agent if needed.
  3. If using salted butter rather than unsalted for the crisp, be sure to eliminate the added salt. 


Serving: 1serving | Calories: 493kcal | Carbohydrates: 74g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 263mg | Potassium: 224mg | Fiber: 5g | Sugar: 44g | Vitamin A: 785IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg