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Peach Blueberry Crisp Recipe

Megan
Peach blueberry crisp is a simple summer crisp made with sweet juicy peaches and fresh tart blueberries topped with a buttery brown sugar oat crumble, baked until golden brown. Top with cold vanilla ice cream for the perfect summer dessert.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling 25 minutes
Total Time 1 hour 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 servings

Equipment

  • 1 10-inch pan, 9x9, 11x7 or 12x8 baking dish
  • 2 mixing bowls
  • 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.
    Work a about ¼ of the melted butter at a time into the dry ingredients until all the butter is melted. 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!

Notes

Store: Transfer the blueberry peach crisp in an airtight container in the fridge for up to 3 - 4 days. 
Keyword Peach and Blueberry Crisp, Peach Blueberry Crisp, Peach Blueberry Crisp Recipe
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