Blueberry Peach Crisp
What do you do when summer gifts you with baskets full of succulent fresh peaches and blueberries? Well, you pull this recipe for Blueberry Peach Crisp out of your recipe box, that’s what! This is an easy-peasy dessert that’s jam-packed with the very best flavors of the season. It feels like sitting on the back porch with a bowl of sunshine.
My favorites desserts have always been ones that are full of warm fruit — cobblers, slumps, and crisps. You can keep your chocolate cakes and ice cream if there’s a cobbler around. And one of my favorite fruit combinations has always been peaches and blueberries. Just something about that combination of sweet and tart is absolutely perfect!
This Blueberry Peach Crisp has been a regular in my kitchen for decades, especially when summer fruits are coming in faster than you can eat them. I love how the sweet peaches and tart blueberries cozy up together under the buttery oat topping which gets just the right amount of golden and crunchy. It’s the kind of dessert that isn’t fussy or show offy—it just shows up and makes everybody happy.
This is one of those desserts that lets the ingredients do the talking. A few pantry staples, a little fresh fruit, and you’re halfway to something pretty wonderful. With a little brown sugar, a kiss of cinnamon, and a splash of vanilla, you’ll have a dessert that tastes like you spent all afternoon in the kitchen, even though you never broke a sweat.
And the best part? This crisp is just as forgiving as your best friend. Out of peaches? Use nectarines. Not enough blueberries? Toss in some blackberries. It’s a recipe built for real life, when you’re working with what you have and making something really special out of it anyway.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour
Servings: 8
Primary Ingredient(s): Blueberries, Peaches, Oats
Skill Level: Easy
What You’ll Like About This Recipe
- 15 minutes of easy prep before it’s ready for the oven.
- Uses simple ingredients like oats, flour, and brown sugar.
- The peaches and blueberries come together in a perfect balance of sweet and tart.
- It’s as versatile as can be. It’s delicious warm with a scoop of ice cream but I’ve been known to sneak a spoonful straight from the fridge when I just had to have a little something sweet.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Peaches — You’ll want ripe, firm peaches for this recipe. I prefer them sliced not too thin so they hold their shape when baked.
- Blueberries — Fresh blueberries are the secret to that bright pop of color and tart sweetness. Choose ones that are firm and plump for the best texture.
- Lemon Juice — Just a splash of lemon juice keeps the fruit flavors lively and balances out the sweetness beautifully.
- Vanilla Extract — A bit of vanilla warms up the flavors and ties the whole fruit filling together.
- Old-Fashioned Oats — I prefer old-fashioned oats in the topping for a chewier texture with some cragginess on top. You can use quick oats for a more tender topping. They both have the same taste.
- Brown Sugar — Brown sugar adds a deep, rich sweetness with that perfect hint of molasses.
- Cinnamon — Cinnamon adds a soft hint of spice for a little extra depth.
- Butter — I have never in my life regretted adding butter to any recipe. Never. It produces that irresistible rich flavor and tender texture that just melts in your mouth.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Blueberry Peach Crisp
This easy Blueberry Peach Crisp is the kind of dessert that feels right at home at a backyard barbecue, a Sunday potluck, or just a quiet evening on the porch.
- Preheat the oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray to keep the crisp from sticking.
- In a large bowl, gently toss the sliced peaches and blueberries with the melted butter, brown sugar, cornstarch, lemon juice, and vanilla extract. Stir just enough to coat the fruit evenly without breaking it up too much.
- Pour the fruit mixture into the prepared baking dish, spreading it out in an even layer.
- In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt.
- Add the softened butter and work it into the dry ingredients using a pastry blender or clean hands. The mixture should hold together in little clumps.
- Spoon the crumble mixture evenly over the fruit, letting it fall naturally without pressing it down.
- Bake for about 45 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. For a little extra color, sprinkle a handful of fresh blueberries over the top about 10 minutes before the baking time is up.
- Let the crisp cool for a few minutes before serving. It is especially good warm with a scoop of vanilla ice cream.
Recipe Tips
- When selecting peaches, look for ones that smell sweet and have just the slightest amount of “give” when you press near the stem. Remember that ripe peaches will have a distinctly peachy smell and if they’re underripe they won’t have much flavor. You can allow them to ripen at room temperature for a day or two if needed.
- Choose blueberries that are plump and dry with a soft silvery bloom on the skin. Avoid any that look wrinkled or feel mushy.
- Mix the crumble topping either with a fork or your fingers. Using your fingers is quick, easy, and gives you that perfect mix of larger and smaller pieces, which makes the topping extra crunchy and satisfying.
- Giving the crisp a few minutes to cool and settle once it’s out of the oven will help the juices thicken up a bit.
Recipe Variations/Substitutions
- For a little extra crunch, add a handful of chopped pecans or walnuts into the crumble topping. Around here, a little more texture and nutty flavor is always a good thing.
- To spice it up a little more, add a pinch of nutmeg or even a little ground ginger to the crumble.
- Feel free to swap out the fruit if you need to. Nectarines work just as well as peaches, and blackberries or raspberries are a fine stand-in for the blueberries.
- For a slightly richer topping, dot a few small pats of cold butter over the crumble before baking. As it melts, it sinks into the topping and makes it even better.
How to Serve Blueberry Peach Crisp
In my opinion, this crisp is best served warm with a generous scoop of vanilla ice cream or a big dollop of whipped cream. It fits in with almost any summer meal, but here are two menus that would make it shine even brighter.
For a Backyard Cookout:
Start with my Southern Potato Salad alongside a platter of Grilled Boneless Chicken Thighs. Serve the Blueberry Peach Crisp warm with a scoop of vanilla ice cream, and you have a cookout menu worth repeating all summer long.
For a Sunday Supper:
Pair a classic comfort food dish like my Chicken and Rice with a fresh Creamy Cucumber Salad. Finish the meal with a generous helping of warm crisp. It’s the kind of meal that just feels like home.
How to Make or Prep Ahead
If you want to get a head start, the fruit filling can be prepared a few hours ahead of time. Just toss the peaches and blueberries with the butter, sugar, cornstarch, lemon juice, and vanilla, then cover the bowl tightly and refrigerate until you’re ready to assemble.
The crumble topping can also be mixed ahead and kept chilled separately. When you’re ready to bake, simply layer the fruit in the pan, spoon the crumble over the top, and pop it in the oven.
If you need to make the whole crisp ahead, bake it completely, let it cool, then cover and refrigerate. Rewarm it gently in a low oven before serving. It will still taste every bit as fresh and delicious.
Storing Leftovers
Leftovers can be covered tightly and kept in the refrigerator for up to three days. If you like, you can store it right in the baking dish, covered with plastic wrap or foil, to make things easy.
To reheat, scoop out a portion and warm it gently in the microwave for about 30 seconds to one minute. Or, if you are warming a larger amount, cover the baking dish loosely with foil and place it in a 300 degree oven until heated through, about 15 to 20 minutes.
More Recipes You’ll Like
- For another simple dessert that lets sweet summer peaches shine, take a look at my Easy Peach Crisp, a quick recipe with a rich, buttery topping and plenty of fresh fruit flavor.
- When cooler weather rolls in, my Apple Cranberry Crisp is a perfect choice, pairing tender apples and tart cranberries under a lightly spiced oat crumble.
- If homemade ice cream is more your speed, you will love my Homemade Peach Ice Cream, a creamy old-fashioned treat bursting with the flavor of fresh peaches.
- For an easy summertime dessert straight off the grill, my Grilled Peaches are brushed with a simple vanilla-lime glaze that highlights all the natural sweetness of the fruit.
- Blueberry Pie Cookies
- Stovetop Blueberry Slump
- Pineapple Blueberry Basil Galette
- Glazed Lemon Blueberry Scones
Questions About Blueberry Peach Crisp
Yes, you can use frozen peaches and blueberries if fresh fruit is not available. There is no need to thaw them first. Just add a little extra cornstarch (about a teaspoon more) to help thicken the additional juices that frozen fruit tends to release during baking.
The fruit should be bubbling around the edges, and the topping should be golden brown and crisp.
To keep the topping nice and crisp, make sure you use old-fashioned oats (not quick oats) and bake the dessert until the crumble is golden brown and the fruit is bubbling around the edges. A crisp topping needs enough time in the oven to dry out and form that lovely crunch.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Blueberry Peach Crisp
Ingredients
- 4 cups sliced peaches
- 3 cups blueberries
- 6 tablespoons butter melted
- ⅓ cup brown sugar
- 4 teaspoons cornstarch
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
Crumble
- 1 cup old fashioned oats
- ¼ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup butter room temperature
Instructions
- Heat the oven to 350° and spray a 9×13-inch pan with cooking spray.
- In a large bowl, gently toss the peaches and blueberries with the melted butter, brown sugar, cornstarch, lemon juice and vanilla extract.4 cups sliced peaches, 3 cups blueberries, 6 tablespoons butter, ⅓ cup brown sugar, 4 teaspoons cornstarch, 1 tablespoon lemon juice, 2 teaspoons vanilla extract
- Pour the fruit into a prepared 9×13-inch pan.
- Combine the oats, flour, brown sugar, cinnamon, and salt together in a medium bowl.1 cup old fashioned oats, ¼ cup all-purpose flour, ½ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon salt
- Add the butter and, using a fork, pastry cutter, or your fingers, combine until the mixture resembles coarse crumbs.¾ cup butter
- Spoon the crumble mixture evenly over the fruit.
- Place in the preheated oven and bake for 45 minutes.
- Remove and let cool for 10-15 minutes. Serve with ice cream or whipped cream.
Notes
- Use ripe but firm peaches so they hold their shape while baking.
- Mix the crumble topping with a fork or by hand to get a perfect, rustic texture with a mix of big and small crumbs.
- Let the crisp cool for a few minutes after baking so the juices have time to thicken.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.