Peach blueberry crisp is a fresh and cozy summer fruit crisp made with sweet, juicy peaches and tart blueberries, topped with a buttery oat crumble. Serve this easy to make peach and blueberry crisp warm with cold vanilla cream for the perfect summer dessert.
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Why Make This Recipe
Some of my favorite desserts are the ones you can toss into a pan and bake. Which is what I absolutely adore crisps and cobblers. My Apple Blueberry Crisp, Apple Cranberry Crisp, Peach Crisp with Canned Peaches, Strawberry Crumble and Peach Cobbler with Cake Mix are all quick, easy and delicious crisp and cobbler recipes. I am so excited to add this easy peach blueberry crisp recipe to the blog.
- Quick desserts are the best. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute summer dessert, nothing is as easy as a fresh, summer fruit crisp.
- Easy to make, easy to bake. This crumble topped peach and blueberry dessert uses just a handful of ingredients to make. All you have to do is assemble and bake!
- A simple dessert with layers of flavor. The rich, sweet and juicy blueberry and peach filling pairs perfectly with the buttery brown sugar and oat crumble. Top this berry peach crisp with cold vanilla ice cream and you have the perfect summer dessert.
Ingredients and Substitutions
This easy and delicious blueberry peach crumble recipe requires only a handful of ingredients to make. If needed use the suggested substitutions.
- Peaches: Peaches should be firm, but has a slight give. Frozen peaches can be used. I would thaw the peaches in the fridge overnight. Drain the excess water and use the peaches the same as fresh ones. Nectarines would be a perfect substitute.
- Fresh Blueberries: Use fresh, firm blueberries that are in season. Blackberries would make a good substitute for this crisp recipe.
- Light Brown Sugar: This crumble recipe calls for light brown sugar, but maple sugar would also work well to make this peach and berry crumble crisp refined sugar free.
- Cornstarch: This is used to thicken the juices from the peaches and berries. Use an equal amount of flour or arrowroot in place of the cornstarch.
- Vanilla Extract and Lemon Juice: Both are used as flavor enhancers for the fruit. If you don’t have one or both, feel free to omit.
- All purpose flour: To make this blueberry and peach dessert gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the amount based on weight (90 g).
- Rolled or Old Fashioned Oats: I love the hearty and cozy texture of rolled oats, but quick cooking oats can work well too. Make sure to use a gluten free brand if you need this peach blueberry cobbler to be gluten free.
- Ground Cinnamon: This is another flavor enhancer that pairs beautifully with the fruit and crumble. Omit if you need to. Ground ginger would also be lovely in this recipe.
- Butter: Feel free to use any butter you like. To make this crumble recipe vegan or dairy free, use a vegan, diary free or plant based butter.
How To Make
Learn how to make peach blueberry crisp in a few easy steps.
- Lightly grease a 10-inch, 8 x 10 or 11 x 7 inch baking dish. Preheat the oven to 350 F (177 C). In a large bowl whisk the flour, oats, light brown sugar, ground cinnamon and salt together until well combined. Using a pastry cutter, your hands or two forks, cut the cold cubed butter into the dry crumble topping until the crumble topping resembles wet sand with some larger crumbs. There should be no visible pieces of butter. Transfer the crumble to the fridge until it’s time to top the peach and blueberry filling.
- If you like, peel the peaches. Then remove the seed and slice the peaches into ¼ inch thick slices or ½ inch cubes. Wash and pat dry the blueberries. In a large bowltoss the diced or sliced peaches and blueberries with the light brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon and salt. Make sure all the fruit is well coated.
- Transfer the blueberry and peach mixture to the prepared baking dish. Top the crisp with the brown sugar crumble. Bake the peach blueberry crisp for 45 - 60 minutes or until the top is a beautiful golden brown and the peach and blueberry filling is bubbling around the edges of the baking dish.
- Cool the peach blueberry dessert for 20 - 30 minutes. The filling needs time to cool and thicken. After the crumble has cooled, scoop into a bowl, top with ice cream or whipped cream and enjoy!
How To Freeze and Store and Serve
- Store: Transfer the blueberry peach crisp in an airtight container in the fridge for up to 3 - 4 days.
- Freeze: Make and bake the crisp according to the peach blueberry crisp recipe directions and cool completely. Wrap the entire dish in plastic wrap and aluminum foil. Store the dessert in the freezer for up to 1 month.
- Thaw: Transfer the crumble to the refrigerator overnight and reheat the crisp in the oven at 350 F (177 C) for 15 minutes or until warmed through. Note that this method is not the best way to make and serve this crisp as the topping changes texture a bit.
- Serve: The best way to serve the berry peach crumbleis warm from the oven with a big scoop of cold vanilla ice cream or freshly whipped cream on top. If you’d like a dessert for breakfast idea, top the crisp with greek yogurt and a drizzle of honey or maple syrup.
M’s Expert Tips
- Prepare the pan. Grease the bottom and sides of the baking dish to prevent the apple and blueberry filling from sticking to the pan.
- Use the fresh, in season and ripe fruit. Peaches should be firm, but has a slight give. The blueberries should be firm and not shriveled.
- If needed, use frozen fruit. If you do use frozen fruit, the peaches can be thawed. I would not thaw the blueberries. Increase the amount of cornstarch to 4 tablespoons (total). The baking time will be longer when using frozen fruit so if needed top the crumble with foil after 30 - 40 minutes of baking.
- Use the flavor boosters. Mix in 2 - 3 tablespoons of lemon juice and a couple of teaspoons of vanilla extract and cinnamon really enhance the taste of the fruit filling.
- Let the dessert rest. Give this berry peach crumble dessert about 20 - 30 minutes to rest and cool slightly. This allows the juices and filling to thicken a bit more.
- Serve with cold vanilla ice cream. Pure magic happens when warm, jammy fruit and crisp golden crumble meet cold and creamy vanilla ice cream.
FAQs
Using too little butter can result in a crumble that is too dry and too much butter can result in a crumble topping that is soggy. Start with 6 tablespoons (85 g) of butter. If the crumble seems too dry, add 1 tablespoon (14 g) butter at a time, up to 2 additional tablespoons (28 g) butter.
As the fruit bakes, the juices from the fruit are released into the baking dish. Some fruits, especially berries and peaches need a thickener to prevent the fruit from getting too mushy. Cornstarch or other thickeners such as flour and arrowroot help the fruit juices turn into a thicker sauce like filling.
This is entirely up to you. I prefer to peel my peaches or simply use frozen peaches that are already peeled if I need to make this peach and blueberry crisp even faster.
Yes, it is possible to prepare the peach and blueberry crips ahead of time. Simply make the crumble and store in its own container. Make the peach blueberry filling and store in a different container for up to 1 - 2 days. When you are ready to bake, assemble the filling and crumble topping and bake according to the recipe directions.
More Peach and Blueberry Recipes to Try
If you try this Peach Blueberry Crisp recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Peach Blueberry Crisp Recipe
Equipment
- 1 10-inch pan, 9x9, 11x7 or 12x8 baking dish
- 1 knife
Ingredients
Oat Crumble
- 1 cup (90 g) old fashioned oats
- ¾ cup (90 g) all purpose flour
- ½ cup (100 g) light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, melted
Peach and Blueberry Filling
- 5 cups sliced or diced peaches
- 1 cup blueberries
- ½ cup (100 g) light brown sugar
- 3 tablespoons cornstarch
- 2 tablespoons (30 ml) lemon juice
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Lightly grease a 10-inch, 8 x 10 or 11 x 7 inch baking dish. Preheat the oven to 350 F (177 C).
- In a large bowl whisk the flour, oats, light brown sugar, ground cinnamon and salt together until well combined. Using a pastry cutter, your hands or two forks, cut the cold cubed butter into the dry crumble topping until the crumble topping resembles wet sand with some larger crumbs. There should be no visible pieces of butter. Transfer the crumble to the fridge until it’s time to top the peach and blueberry filling.1 cup (90 g) old fashioned oats, ¾ cup (90 g) all purpose flour, ½ cup (100 g) light brown sugar, 1 teaspoon ground cinnamon , ¼ teaspoon salt, ½ cup (113 g) unsalted butter, melted
- If you like, peel the peaches. Then remove the seed and slice the peaches into ¼ inch thick slices or ½ inch cubes. Wash and pat dry the blueberries. Add the diced or sliced peaches and blueberries to a large bowl, along with the light brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon and salt. Mix until all the fruit is well coated.5 cups sliced or diced peaches, 1 cup blueberries, ½ cup (100 g) light brown sugar, 3 tablespoons cornstarch, 2 tablespoons (30 ml) lemon juice, 2 teaspoons (10 ml) vanilla extract , 1 teaspoon ground cinnamon , ¼ teaspoon salt
- Transfer the blueberry and peach mixture to the prepared baking dish. Top the crisp with the brown sugar crumble. Bake the peach blueberry crisp for 45 - 60 minutes or until the top is a beautiful golden brown and the peach and blueberry filling is bubbling around the edges of the baking dish.
- Cool the peach blueberry dessert for 20 - 30 minutes. The filling needs time to cool and thicken. After the crumble has cooled, scoop into a bowl, top with ice cream or whipped cream and enjoy!
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