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blueberry peach crisp in a baking dish
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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.
Course Dessert
Cuisine American
Keyword peach and blueberry crisp, peach crisp, summer crisp
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 511kcal
Author Julia

Ingredients

Peach and blueberry filling

  • 4 peaches cored, unpeeled, sliced into wedges
  • 12 oz blueberries
  • 4 tablespoons salted butter melted
  • ½ fresh lemon squeezed
  • 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

Calories: 511kcal | Carbohydrates: 56g | Protein: 10g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 262mg | Potassium: 313mg | Fiber: 5g | Sugar: 45g | Vitamin A: 1175IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 2mg