Blueberry Peach Crisp

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Fruit Crisps are one of the best ways to enjoy fresh summer produce! This Blueberry Peach Crisp is loaded with sweet blueberries and juicy peaches, then, topped with a buttery, crunchy, golden crisp. YUM! My mouth is watering!

When I was growing up, most of our baked goods came from the store or a box.

Now, there’s no shame in that– but, as an adult, I developed a passion for eating real food and making things from scratch.

Food always tastes better from scratch!

I originally started making this as a plain blueberry crisp recipe. Then I got crisp crazy and started making all sorts of flavors. Try Rhubarb Strawberry Crisp, or Apple Crisp–de-lish!

Fruit crisps are incredibly easy to make. If you don’t enjoy making pie crusts or are intimidated by them, then crisps are a fabulous option.

Thanks to a couple of fantastic short cuts, you’ll only need about 10-15 minutes of hands-on time. 

Before we get to that, let me explain the difference between a crisp, crumble, cobbler, and buckle. 

The difference between Crisps, Crumbles, Cobblers, and Buckles

CRUMBLE- A baked fruit dish with a streusel topping made out of butter, flour, and sugar and sometimes includes nuts. 

CRISP- Very similar to a crumble, the crisp is also a baked fruit dish that has a streusel topping, but it’s a little lighter in texture and usually includes oats.

COBBLER- A batter or biscuit dough is dropped in dollops over the fruit. Almost like a pie reversed, no crust on the bottom, but one on the top. And it’s not a rolled out even crust. 

BUCKLE- A type of a cake that’s made in a single layer with fruit added to the batter (usually blueberries). The topping is similar to a streusel and when it bakes it “buckles” or crumbles.

How to make Blueberry Peach Crisp

INGREDIENTS:

• Sugar– you have some flexibility in how much you use, if you like sweeter, use more. 
• Flour– you’ll need it for both the filling and the topping. I like to use unbleached all-purpose flour. 
• Butter– I use unsalted. Slice it into tablespoons (markings on the package) and then cut into smaller ‘cubes’. 
• Oats– use old fashioned rolled oats. Instant oats don’t work well. (Since we have oats in this, I think it’s officially healthy. Haha!!)

STEP ONE: Make The Filling

• Slice the peaches- (shortcut # 1- no need to take the skins off!)
• Scatter the sliced peaches in the bottom of a 9×13 baking dish
• Add the blueberries to the dish
• Sprinkle sugar on top of the fruit
• Sprinkle 6 Tablespoons of the flour on top 
• Gently stir everything together, level out the fruit, and set aside

STEP TWO: Make The Streusel Topping

• Put the butter, brown sugar, 1 1/2 cups of flour, and rolled oats into a mixing bowl.
• shortcut #2- use a stand mixer to combine. If you don’t have one, no worries, use a pastry blender, or your hands to mix it well.

STEP THREE: Assemble & Bake

• Sprinkle the streusel topping all over the fruit in an even layer. It will be completely covered.
• Bake at 350 for 30-40 minutes, the fruit will be bubbling on the sides and the top will be golden brown.
• Let stand for at least 10 minutes before serving.

Notes

•  Don’t waste your time peeling peaches! It is NOT necessary. No one will notice, they blend right in.
• You have some flexibility with the white sugar. I like 1/4-1/2 cup if I’m using fresh, in-season, fruit. Or, if I obtained that fruit during its peak season and then froze it. If not, I might use up to 3/4 cup sugar to help sweeten it up. All depends on YOUR taste.
• You can use frozen fruit instead of fresh. Don’t thaw it. Give it a few extra minutes of bake time.
• It might seem like you have too much topping, but it’s the perfect amount. It should be covered well.

This easy peach crisp recipe makes a 9×13 pan full of deliciousness, but if that’s too much it can easily be cut in half and done in an 8×8 inch pan.

Serving options

Ummm, with a spoon? 😄 Seriously though, it doesn’t need a single thing, it’s completely delicious as is. But here are some options:

• warm (my fave), room temperature, or cold
• with a scoop of vanilla ice cream (the best)
• whipped cream
• vanilla yogurt (if you’re in a ‘lighter version’ mood, or you want to justify eating it for breakfast).

Storing

If you’re going to eat this within a few days, covered, on the countertop is just fine. If it will take you longer, store it in the fridge for up to a week. 

Variations and Fruit Combinations

You can add Pecans or Walnuts to the topping if you’d like. The fruit you can use here is endless! Here are a few suggestions:

• nectarines
• plums
• strawberries
• raspberries
• Cherries
• blackberries
• huckleberries
• apples (needs a bit longer baking time)

Fruit combinations-

• Strawberry & rhubarb
• Strawberry, blueberry, & raspberry
• Strawberry & peach
• raspberry & peach
• raspberry & plum
• cherry & blueberry
• plum & peach

More Summer Fruit Recipes

• Broccoli blueberry salad
• Blueberry balsamic vinaigrette
• Blueberry pie
• Blueberry lemonade
• Fruit breakfast bowl
• Toast Toppers
• Granola Fruit cups
• Low Carb Pancakes with blueberries
• Strawberry Mocktail
• pancakes with strawberry syrup
• Strawberry Pineapple smoothie
• Scrumptious Dessert Recipes

Keeping summer fruit at peak flavor

• How to freeze peaches
• Everything you need to know about freezing strawberries
• How to freeze cherries

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Watch how to make it in this video!

📋 Recipe

Blueberry Peach Crisp

sweet blueberries and fresh peaches topped off with an oatmeal crisp crust.

4.36 from 14 votes

Print Pin Rate Save Saved Recipe

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Resting time: 10 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 350kcal

Author: Chellie Schmitz

Equipment

• ▢
  9×13 baking dish
• ▢
  Pastry blender (optional)
• ▢
  KitchenAid Stand Mixer (optional)

Cook ModePrevent your screen from going dark

Ingredients

Filling

• ▢ 1 1/2 cup fresh peaches sliced
• ▢ 1 1/2 cup fresh blueberries
• ▢ 1/2 cup sugar
• ▢ 6 tablespoons flour

Topping

• ▢ 1 1/2 cups flour
• ▢ 16 tablespoons butter cut into pieces
• ▢ 1 cup brown sugar
• ▢ 1 cup rolled oats

Instructions

• Preheat oven to 350.
• Place peaches and blueberries in a 9×13 inch pan.
• Sprinkle sugar on top of fruit.
• Sprinkle 6 Tbs flour over fruit.
• Stir until fruit is coated, then level out again.
• For the topping, combine butter, 1 1/2 cups flour, brown sugar and rolled oats together. It's best to mix it with your hands.
• Sprinkle over fruit mixture.
• Bake 35-40 minutes, edges will bubble.
• Serve with vanilla ice cream or whipped cream if desired.

Notes

• Don’t waste your time peeling peaches! It is NOT necessary. No one will notice, they blend right in.
• You have some flexibility with the white sugar. I like 1/4-1/2 cup if I’m using fresh, in-season, fruit. Or, if I obtained that fruit during its peak season and then froze it. If not, I might use up to 3/4 cup sugar to help sweeten it up. All depends on YOUR taste.
• You can use frozen fruit instead of fresh. Don’t thaw it. Give it a few extra minutes of bake time.
• A stand mixer is a great shortcut for combining the topping, but you can use a pastry blender or just your hands. I use a stand mixer in the video.
• It might seem like you have too much topping, but it’s the perfect amount. It should be covered well.
• This recipe is easily cut in half and baked in a 8×8 dish.

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 139mg | Potassium: 125mg | Fiber: 2g | Sugar: 30g | Vitamin A: 539IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg

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Update Notes: This post was originally published on August 26, 2016, but was updated with some more information, step by step instructions, and updated notes and tips in January of 2021.