Peach and Blueberry Crisp is an easy dessert made at home using fresh Summer fruit together with the pantry staples. Your family will love the sweet and crunchy oatmeal and almond topping! Serve it warm with a scoop of ice cream.
Summer fruit crisp - quick and easy!
One of the reasons I love Summer is the abundance of fresh yellow peaches. When they are in season, I am always making desserts with them such as this peach and blueberry skillet cake. This recipe combines fresh peaches together with blueberries to create the ultimate Summer dessert!
- The fresh yellow peaches and blueberries are sweetened with brown sugar and topped with the crunchy and buttery topping!
- The topping in this crisp is truly special, combining together just the right amounts of oats, toasted slivered almonds, brown sugar, butter, and flour.
- Toasted almonds add extra crunch and texture to this peach blueberry crisp and take it over the top! This gorgeous dessert quickly became a family favorite in my house!
- Take advantage of the Summer produce, buy fresh peaches and make this delicious crisp. For more Summer dessert inspiration, check out this beautiful cherry cake.
Peach and blueberry crisp - only 15 minutes of prep time!
And the thing I love the best about it? It's so easy to make!
- It takes only 15 minutes to prepare the ingredients, and then you just bake it in the oven for 45 minutes (idle time while your house gets infused with the delicious smell of baked goodies!)
- I used 4 medium size sliced peaches. You don't have to peel them - just wash them really well in warm running water to get rid of any dirt and debris. I also used 12 oz of fresh blueberries.
- It's a super flexible recipe - use any kind of berries you like - blueberries, raspberries, or blackberries. Replace fresh peaches with other stonefruits, such as fresh apricots or nectarines (pitted, of course).
Do you have to peel the peaches?
No! In fact, I so much prefer the peach crisp made with peaches with skins on! It adds more texture, and crunch if you will, and it also helps to keep the peaches from falling apart. Using unpeeled peaches also results in a much better visual presentation! Plus the skin of peaches contains fiber, so you don't want to just throw it away!
Best peaches to use
- Fresh yellow peaches are the star ingredient here and what you should use in the Summer. You can also use white peaches, but yellow peaches make a much better presentation!
- Canned peaches. Drain the peaches first from any syrup or juice. Keep in mind that using canned peaches will result in a softer texture.
- Frozen peaches. Thaw them before using and drain off any liquid. Using frozen peaches in a crisp will also result in a softer texture.
What kind of baking dish to use?
- A 10x7 inch rectangular, high-sided baking dish is what I used.
- Cast iron skillet (10-inch diameter) is another great choice.
- You can also use a 9-inch high-sided round baking dish.
Peach and blueberry filling ingredients
- Fresh yellow peaches. Take advantage of the Summer's fresh produce and use fresh stonefruit!
- Blueberries will add color and perfect flavor pairing to peaches. Fresh blueberries also add natural sweetness, vibrancy, and texture.
- Freshly squeezed lemon juice is key here, skip the bottled kind. I squeezed half a lemon into the fruit and berry mixture, you can use even more if you like.
- Cornstarch is an important ingredient to thicken up the fruit filling.
- Butter. I use salted butter. Salt adds a nice dimension to the peach and blueberry crisp.
- Brown sugar sweetens up the fruit filling.
- Vanilla. Use the high-quality vanilla extract.
Crisp topping ingredients
- Butter. I used salted butter and did not add any extra salt.
- Brown sugar. I used dark brown sugar. You can also use light brown sugar.
- Flour. Use regular all-purpose flour. You can also use gluten-free flour - this cake has been tested with King Arthur gluten-free measure-for-measure flour.
- Oats. I used old-fashioned rolled oats. You can also use regular or quick oats. For gluten-free version, check the package and make sure your oats are labeled gluten-free.
- Almonds. I used sliced almonds that I toasted in the oven until nicely brown. Don't skip the toasting step - it adds a nice dimension to the crisp.
How to make peach and blueberry crisp
- First, you will preheat the oven to 375 F.
- Next, make a crisp filling by combining together melted butter, sliced peaches, blueberries, freshly squeezed lemon juice, brown sugar, vanilla extract, and cornstarch in a large bowl. Transfer the fruit mixture to a butter-greased baking dish.
- Then, make a topping by combining flour, oats, and toasted sliced almonds together with the softened (not melted) butter and using a fork to work the butter into the dry ingredients.
- Sprinkle the topping over the fruit mixture in a baking dish.
- Finally, bake the peach and blueberry crisp in the oven and bake, uncovered, for 40 or 45 minutes or until the top is golden and the fruit is bubbling.
Can you make this gluten-free?
Of course! Use gluten-free oats and gluten-free flour. I have tested this recipe with King Arthur's gluten-free measure-for-measure flour.
Can you make it vegan?
Use maple syrup instead of brown sugar and vegan butter alternative instead of butter. Earth's Balance Vegan Butter is a good choice here.
Variations
- Use other types of stonefruit. Pitted fresh apricots, nectarines, or plums will be delicious in this recipe.
- Nuts. I used sliced almonds which I toasted and they taste great in this peach and blueberry crisp. You can also use chopped pecans or walnuts.
- Oats. You can use either regular, quick, or old-fashioned rolled oats.
- Use granola as part of the topping for even more texture and crunch!
How to serve it?
- Serve it as a luscious warm dessert topped with a scoop of vanilla ice cream or whipped cream! But, honestly, this peach and blueberry crisp is so good on its own, it doesn't need any ice cream!
- Serve it warmed as breakfast with your favorite yogurt spooned over on top!
Storage and Reheating Tips
- Fridge. Store the crisp (tightly covered) in the fridge for up to 3 days. Any longer than that - and the fruit gets too soggy and mushy.
- Freezer. You can freeze it in a freezer-safe air-tight container for up to 2 months.
- How to reheat. It's best to reheat the peach and blueberry crisp in an oven-safe baking dish at 375 F until hot. Reheating it in the oven will help to crisp up the topping. Reheating the crisp in the microwave will not really help to crisp up the topping.
Other dessert recipes with peaches
- Peach and Blueberry Greek Yogurt Cake
- Peach Coffee Cake with Vanilla Glaze
- Peach Cream Cheese Cake with Streusel Topping
- Peach and Blueberry Skillet Cake
Peach and Blueberry Crisp
Peach and Blueberry Crisp is an easy dessert made at home using fresh Summer fruit together with the pantry staples. Your family will love the sweet and crunchy oatmeal and almond topping! Serve it warm with a scoop of ice cream.
Ingredients
Peach and blueberry filling
- 4 peaches cored, unpeeled, sliced into wedges
- 12 oz blueberries
- 4 tablespoons salted butter melted
- ½ fresh lemon squeezed
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Crisp topping
- ¼ cup all-purpose flour
- ¾ cup oats old-fashioned rolled or regular or quick
- ½ cup almonds sliced and toasted
- ½ cup brown sugar
- 5 tablespoons salted butter softened not melted
Instructions
Preheat the oven
- Preheat the oven to 375 F.
- Use a 10 x 7 inch high-sided, rectangular baking dish. Or use a 10-inch high-sided cast-iron skillet or 9-inch or 10-inch high-sided round baking dish.
Make a crisp filling
- In a large bowl, combine melted butter, sliced peaches, blueberries, freshly squeezed lemon juice, brown sugar, vanilla extract, and cornstarch. Mix really well with the spoon, being careful not to break the fruit. Reserve some of the sliced peaches and blueberries for later use.
- Transfer the fruit mixture to a butter-greased baking dish.
Make a topping
- In a medium mixing bowl, combine flour, oats, and toasted sliced almonds. Add the softened (not melted) butter and use a fork to work the butter into the dry ingredients until everything is moist and clumps together.
- Sprinkle the topping over the fruit mixture in a baking dish. Scatter the reserved sliced peaches and blueberries around the edges of the crisp.
Bake
- Transfer the peach and blueberry crisp to the oven and bake, uncovered, for 40 or 45 minutes or until the top is golden and the fruit is bubbling.
- Remove from the oven and let cool slightly.
Notes
- Toast the almonds. Toast sliced almonds on a parchment paper-lined baking sheet for about 5 or 10 minutes until golden brown in the preheated oven at 375 F.
- Peel the peaches or not? You don't have to peel peaches. Unpeeled peaches hold up better in a crisp and also make a beautiful presentation. Wash them really well in warm running water to get rid of any dirt and debris. Core the peaches and slice them into wedges.
- Make it gluten-free. I tested this recipe with King Arthur gluten-free measure-for-measure flour. Make sure the oats you're using are labeled as gluten-free.
- Make it vegan. Use maple syrup instead of brown sugar. Use vegan butter alternatives, such as Earth's Balance vegan butter.
Nutrition
Nutrition Information
Peach and Blueberry Crisp
Amount per Serving
Calories
511
% Daily Value*
Fat
29
g
45
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
58
mg
19
%
Sodium
262
mg
11
%
Potassium
313
mg
9
%
Carbohydrates
56
g
19
%
Fiber
5
g
21
%
Sugar
45
g
50
%
Protein
10
g
20
%
Vitamin A
1175
IU
24
%
Vitamin C
10
mg
12
%
Calcium
110
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
Made this and it was the best ever!!
Could this filling be used in a pie? Have you ever tried? What would you change in it to make it work for a pie, anything?
Hi Abby! This would work great as pie filling! I wouldn't change anything, maybe add some extra cornstarch to thicken the filling (depending on how soft the peaches are).
May I use frozen blueberries and frozen peaches in this recipe.
Hi Charlene! Yes, you can! I would thaw both blueberries and peaches and remove any excess moisture before using the fruit in the recipe.
I made this today and it is delicious! I was torn between this and the strawberry and peach cake so I made this and substitute strawberries for blueberries. I used King Arthur Gluten Free Measure for Measure flour because that's what I had on hand and it worked perfectly! I baked these in 5 oz individual tins and was able to share the love with friends. Thank you for a great recipe!
Bridget, you are very welcome! I love your creativity and how you turned this into strawberry peach crisp and served it in individual tins!❤️❤️
Julia’s recipes never disappoint! This recipe was a big hit with the fam!
Aw, thank you, Claudia!❤️
Isn't all oatmeal gluten free?
It should be gluten-free, but it's sometimes mixed with other cereals, so always check the label!
Well, my husband bought nectarines instead of peaches.. Used them anyway, and it looks very good. Didn’t change a thing except for using nectarines which are very ripe and sweet. Looks and tasted delicious!
So glad this crisp turned out well, Cheryl! 🙂
This recipe is amazing ,the best for me with vanila ice cream it s amazing
Thanks for sharing
Francine, vanilla ice cream is perfect with this crisp! ❤️
Just made the peach & blueberry crisp. So easy & yummy! Thanks for sharing!
Yay, gla dyou made this and loved it, Debbie!
I made it this morning, and it is delicious! I did notice that brown sugar is called for in the ingredient list for the topping but not mentioned in the directions. I did use it and I loved the topping.
I will make this again in a gluten-free version for a get-together with friends from our high school class of ‘67 coming up in a few weeks.
Delicious!
I read your topping ingrediences, but when reading instructions almost missed the brown sugar as it’s not mentioned in that part! I didn’t have enough almonds so added some toasted ribbon coconut and it goes well too!
We love this recipe@ So versatile, easy and yummy! I have made it with peaches and blueberries, plums and peaches. And of course with vanilla ice cream or whipped cream. Thanks for posting.
Very yummy! So glad I made it!
Absolutely delicious and simple to make!!!! I have made this twice already! Thank you
Kara, I am so flattered that you've made this twice already! 🙂 Thank you for taking the time to share your comment and the 5-star review! 🙂
Looks a great recipe but too much for me to use in time. Can this be frozen? Would it defrost OK or would the fruit get soggy?
I would not freeze this crisp. The fruit will get soggy, and so will the topping.
Do you oil the cask iron pan?
Cindi, yes, I lightly buttered the baking dish (the bottom and the sides) before adding the ingredients.
I added 1/4 teaspoon almond extract and it makes it even better. My kids devoured it. Nice recipe.
Almond extract would go great with almonds in this recipe! Great idea!
I just put this on the oven and saw your comment. I quickly pulled the dish out and sprinkled almond extract on top. Thanks!
Yes, almond extract sounds so good! I would do that myself next time.
Had extra frozen berries to use, used them as is, without thawing. Turned out great!
Glad to hear frozen berris worked! Thanks for trying the recipe!
Looking forward to preparing sounds delicious. Can I use frozen blueberries instead of fresh. I will be going this week to the orchard to get my peaches.
Tastes so good, but came out really soupy and mushy! I used everything as directed and cooked for the right amount of time Any advice?!