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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!

Piece blueberry peach crisp on a spatula being lifted out of the dish .

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 for blueberry peach crisp: blueberries, peaches, butter, flour, oats, brown sugar.
  • 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
Fresh peaches and fresh blueberries scattered in a 9x13 glass dish.
Fresh peaches and blueberries with sugar and flour sprinkled over top.
Filling for blueberry peach crisp mixed together.

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.
2 sticks of butter cut into cubes in a glass bowl.
Butter, flour, brown sugar and oatmeal in a glass bowl.

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.
Blueberries and peaches with "crisp" topping ingredients over top, ready for the oven.


  •  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.

Blueberry peach crisp in a dish after baking.

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).


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. 

Piece of blueberry peach crisp being lifted out of pan on a spatula.

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:

Fruit combinations-

  • Strawberry & rhubarb
  • Strawberry, blueberry, & raspberry
  • Strawberry & peach
  • raspberry & peach
  • raspberry & plum
  • cherry & blueberry
  • plum & peach
Can you use canned peaches?

Yes, I recommend you use the ones that are in 100% juice. Drain all the liquid, and then transfer to the dish and continue on.

How do you keep the ‘crisp’ from getting soggy?

Make sure it is completely cooled before you cover it to store it.

Can you reheat the blueberry crisp?

You sure can! Heat the oven to 300°. Place the crisp, uncovered, in the oven and bake for 20 minutes, until the fruit starts bubbling. If it appears to be getting to brown on top, lightly cover it with foil, allowing plenty of air to get in.

More Summer Fruit Recipes

Keeping summer fruit at peak flavor

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Watch how to make it in this video!

📋 Recipe

piece of baked blueberry peach crisp being served

Blueberry Peach Crisp

sweet blueberries and fresh peaches topped off with an oatmeal crisp crust.
4.36 from 14 votes
Print Pin Rate Save
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting time: 10 minutes
Total Time: 55 minutes
Servings: 12
Calories: 350kcal




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


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


  • 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.


  • 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.


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
Tried this Recipe? Tag me Today!I love to see what’s on YOUR table! Mention @artfrommytable or tag #artfrommytable on your favorite social.

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.

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  1. So glad you liked it Marcia!!! And thanks for the 5 star rating, much appreciated. I love that you added the pecans-YUM!!

  2. 5 stars
    Omg! Wicked DELISH! Spot on! I have fresh peaches & blueberries, it’s just me here, so I made 1/2 recipe! I sure wish I had vanilla ice cream with me! Oh — & I added 1/4 c chopped pecans for texture! 😋 This recipe’s a keeper! #dessertbeforedinner

  3. Glad you liked it! Ice cream pairs perfectly–YUM! Thank you so much for taking the time to rate the recipe and leave me a comment. I really appreciate it!!

  4. Marsha, love what you did with the dish and how you made it your own. Your creation sounds amazing and I’m right there with you on all the fresh summer in season fruit!

  5. 5 stars
    Like that this is so quick to put together and tasty. Ice cream adds a touch more flavor when serving. I did this for a church dessert and coffee gathering. Many good complements. Thanks for sharing.

  6. I did this with apricots and added some cinnamon and a little nutmeg to mine. Have also added a little ginger. Love using all the fresh in season fruits and vegetables. Like trying different combinations too. Have a tasty summer!!

  7. Thanks Alyssa! So glad you liked it and made it your own! I love the idea of strawberries in it, delightful!!

  8. 5 stars
    So good. I used blueberries and strawberries. I also added a bit more oatmeal. Can’t wait to make it again.

  9. 5 stars
    I just made this and added crushed pecans to the crisp topping! I was the best “crisp” recipe I have ever tried. Kudos!

  10. Anna,
    I love how you made it your own! The basil sounds like a fantastic addition. Thanks for sharing!!

  11. 5 stars
    Hey, great base recipe! I made a couple little tweaks I’ll share because my hubs and I loved the result. I added about 10 minced leaves of fresh basil in with the fruit, upped the oatmeal to a cup and a half, and put some fresh cracked black pepper, fresh grated nutmeg and a few dashes of Saigon cinnamon in with the crisp. Incredible.

  12. We love crisp recipes in our house! This looks so yummy. Thanks for sharing at the #InspriationSpotlight party! Shared

  13. It’s definitely a keeper! And so versatile! And, I added a link back, thanks for the reminder. 🙂

  14. 5 stars
    I have a similar recipe and it’s one of my ultimate summertime favorites! Thanks so much for sharing with us at Weekend Potluck. Please come again soon. (We would love it if you’d link back to the party within your post…it makes you eligible to be featured=).

  15. 5 stars
    This looks great! We are really loving all things oats these days. Can’t wait to try this!! I think I might have to make it tonight… Thanks for sharing

  16. This looks so good, Chellie and so very easy. I will definitely be trying this for my Sunday School Class!