Blueberry Peach Crisp

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. One day, as I was realizing how much I like peaches and blueberries together, I decided to add them both in.

It can be made either way, and there are even more ways to change it up, which I’ll get to in a bit.

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

Blueberry Peach Crisp

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

4.56 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 35 minutes

Resting time: 10 minutes

Total Time: 55 minutes

Servings: 12

Calories: 350kcal

Author: Chellie Schmitz

Equipment

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

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 June 28, 2016, but was republished with some additional photos, step by step instructions, and updated notes and tips in May of 2020.