Peach & Blueberry Crisp - Our Love Language is Food

Name: Peach & Blueberry Crisp Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 65 min
Ingredients: 4 Cups fresh peaches cut into bite-sized pieces ((ok to leave the skins on, from about 4-5 medium peaches or 3-4 large peaches)); 2 Cups fresh blueberries; 2 Tablespoons fresh lemon juice ((juice from about 1/2 - 1 lemon, depending on how juicy it is)); 1 teaspoon vanilla extract; 1/3 Cup brown sugar ((light or dark)); 3 Tablespoons cornstarch; 1/4 teaspoon salt; 1/2 Cup brown sugar ((light or dark)); 1/2 Cup all-purpose flour; 3/4 Cup old-fashioned rolled oats; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 Cup COLD salted butter, cut into cubes; A scoop of vanilla ice cream or dollop of whipped cream

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This blueberry and peach crisp brings together two of summer’s most delicious fruits in a dessert that’s both rustic and refined. Fresh, juicy fruit creates the ideal filling beneath a lightly spiced, sweet, and textured oat topping that delivers all the comfort of a classic Midwestern dessert with fresh, vibrant flavors that celebrate the season. What makes our version special is the balanced sweetness that lets the natural fruit flavors shine through, plus the addition of a touch of nutmeg in the topping that adds warmth without overpowering the delicate peach and blueberry combination.

A scoop of peach and blueberry crisp topped with a scoop of vanilla ice cream on a white serving plate.

Fruit crisps are a staple in our house throughout the year, using whatever fruits are in season (have you tried our awesome apple crisp recipe?!). Making regular trips to local farms, farmers markets, and fruit pop-up events to stock up on the freshest seasonal produce has been a favorite pastime for our family since I was a kid. There’s something so satisfying about bringing home baskets (or buckets, or boxes…) of just-picked fruit and turning them into something delicious.

Through countless batches and feedback from several happy taste testers, we’ve tested different fruit ratios, experimented with spice combinations, and perfected the balance between fruit and topping to create a summer dessert with beautifully balanced flavors and textures. The cornstarch ensures the filling isn’t too runny, while the combination of brown sugar, oats, and butter creates a topping that bakes up golden and crispy every time. This recipe has become our go-to summer dessert when our fridge is stocked with an abundance of fresh peaches and blueberries. It works beautifully for everything from casual family dinners to special summer celebrations, and I’m confident it’ll become a favorite in your kitchen too.

Jump to:

Ingredients for Peach and Blueberry Crisp
How to Make Our Blueberry and Peach Crisp Recipe
Fruit Crisp Variation Ideas
Tips for Making Blueberry Peach Crisp from Scratch
How to Serve
How to Store and Reheat Peach Blueberry Crisp with Oatmeal Topping
Make-Ahead Options
Blueberry and Peach Crisp Recipe FAQs
Love This Recipe? Try One of These Easy Fruit Desserts Next!
Peach & Blueberry Crisp Recipe

Ingredients for Peach and Blueberry Crisp

Ingredients needed to make our peach & blueberry crisp recipe.

Peach & Blueberry Crisp Filling

Fresh Peaches. One of the stars of our filling, fresh peaches provide natural sweetness and a tender, juicy texture.
Fresh Blueberries. The other star of our crisp, fresh blueberries bring a sweet-tart flavor that complements the peaches. They hold their shape beautifully during baking and release just enough juice to create gorgeous purple-streaks in the filling.
Brown Sugar. Adds sweetness while also helping to create the syrupy juices that make the filling so delicious. Plus, the brown sugar’s molasses notes really complement the fruit flavors well.
Lemon Juice. Brightens all the fruit flavors, adds more complexity to our filling flavor, and prevents the peaches from browning.
Vanilla. Enhances the natural fruit flavors without overpowering them as well as enriching the overall depth of flavor.
Cornstarch. Acts as a thickening agent to help prevent the filling from being too runny.
Salt. Used as a flavor enhancer, salt helps bring out the natural sweetness of the fruit as well as balancing out the overall taste.

Oatmeal Topping

Brown Sugar. Creates sweetness in the topping while helping it caramelize and turn golden brown during baking.
All-Purpose Flour. Provides structure to the topping, helps bind the ingredients together, and helps get us the perfect crispy, crumbly texture.
Old-Fashioned Oats. The key ingredient that makes this dessert a “crisp”. Oats add texture and substance to the topping while adding a subtle, nutty flavor that pairs beautifully with the fruit.
Cinnamon. Adds warm spice that complements both the fruit and oat flavors. It’s a classic spice for fruit desserts and gives our crisp that cozy, comforting aroma.
Nutmeg. Provides a subtle warmth and complexity that elevates the flavor beyond basic cinnamon. Just a touch adds sophistication without being overpowering.
Salted Butter. Essential for both flavor and texture in the topping. It helps bind everything together while creating that beautiful golden color and those irresistible crispy edges we all love.

See the recipe card at the bottom of the page for measurements and full recipe instructions.

What are the best peaches to use?

Choose peaches that are ripe but still firm to the touch, giving slightly when gently pressed. Freestone varieties work great because the flesh separates easily from the pit. You can also use frozen peaches (thawed and drained) if fresh aren’t available, though the texture will be slightly different. We do not recommend using canned peaches as they’re generally preserved in a sugary syrup and the texture will be very different.

What are the best blueberries to use?

Fresh blueberries that are plump, firm, and deep blue work best. Look for berries that don’t have any wrinkled skin or soft spots and be sure to remove any stems. If using frozen blueberries, don’t thaw them first as this can make the filling runny. Add frozen berries directly to the fruit mixture, though you may need an extra tablespoon of cornstarch for the additional moisture.

How to Make Our Blueberry and Peach Crisp Recipe

Prep. Preheat your oven to 350°F and grease a deep pie dish with butter or cooking spray. A glass 8×8 or 9×9 square pan will work if needed.

Process shot showing the blueberries being added into a large mixing bowl with the chopped peaches.

Make the filling. Place the sliced peaches and blueberries into a large mixing bowl.

Process shot showing the cornstarch being poured over the other filling ingredients in a large mixing bowl.

Add the remaining filling ingredients to the bowl.

Process shot showing the filling mixture after being gently combined to coat all of the fruit.

And gently toss everything together until the fruit is evenly coated and there are no streaks of cornstarch remaining.

Process shot showing the fruit filling being poured into a prepared pie pan.

Transfer the fruit mixture to your prepared baking dish.

Process shot showing the fruit filling being spread into an even layer in the pie pan.

Gently spread the fruit filling into an even layer in the pan.

Process shot showing the oatmeal topping ingredients, excluding the butter, added to a mixing bowl.

Make the topping. In a separate bowl, combine the brown sugar, flour, oats, cinnamon, and nutmeg for the topping.

Process shot showing the cold, cubed butter added into the mixing bowl with the other oat topping ingredients.

Add the cold, cubed butter to the topping ingredients.

Process shot showing the oatmeal topping mixture completed, with the cold butter cut into the rest of the ingredients.

Use a pastry cutter (or a fork, or your fingers) to work the butter into the mixture until it resembles coarse crumbs with a few larger butter pieces remaining.

Process shot showing the oat topping being poured onto the fruit filling in the pie pan.

Add the oat topping to the pie dish by pouring it over the fruit filling in the baking dish.

Process shot showing the oatmeal topping being spread into an even layer over the fruit filling.

Gently spread the oat topping to the edges of the pan, lightly pressing it into an even layer.

Process shot showing the baked blueberry peach crisp fresh out of the oven.

Bake for 40-45 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges.

A scoop of peach and blueberry crisp on a white serving plate.

Allow the crisp to cool for at least 15 minutes before serving to let the filling to set up. The filling will continue to set as it sits, and after being stored in the fridge too.

Fruit Crisp Variation Ideas

This basic recipe works beautifully with many different fruit combinations! Try using all peaches for a classic peach crisp, use other berries (we LOVE using a combination of peaches and strawberries!), or swap out the peaches with other stone fruits like plums, nectarines, or apricots. The key is to maintain roughly the same amount of fruit and adjust the sugar slightly based on the natural sweetness of your chosen fruits.

Possible Dietary Restrictions?

This recipe is vegetarian as written and can be made gluten free easily by replacing the all-purpose flour with your favorite 1:1 gluten-free flour blend. Be sure to check that your oats are certified gluten-free if serving to someone with celiac.

You can also make this crisp dairy-free and vegan by replacing the butter with vegan butter or coconut oil (solid, not melted). Vegan butter may help to get the golden, crispy topping texture best. If brown sugar doesn’t fit your vegan diet, replace with coconut sugar.

Tips for Making Blueberry Peach Crisp from Scratch

Gently fold fruit filling ingredients together to avoid breaking up apart any delicate fruit pieces.

If your fruit seems particularly juicy, you can add extra cornstarch into the filling mixture to help avoid a runny fruit crisp. Up to one additional tablespoon should be ok.

For the best crisp topping, be sure that your butter is COLD when you mix it in. When cutting it into the topping mixture, leave some butter pieces for the crispiest, flaky topping texture.

If you’re worried about overflow during baking, place your filled pie dish on a rimmed baking sheet to catch anything that may bubble over.

Let the crisp rest before serving. I know it’s hard not to dive right in, but your filling needs time to thicken and set up after it’s out of the oven for the best texture.

How to Serve

After allowing the crisp to cool for at least 15-minutes after coming out of the oven, scoop portions from the baking dish onto serving plates or bowls. Top the warm crisp with a scoop of vanilla ice cream or dollop of whipped cream.

A scoop of peach and blueberry crisp topped with a couple of small scoops of vanilla ice cream on a white serving plate.

How to Store and Reheat Peach Blueberry Crisp with Oatmeal Topping

Store peach blueberry crisp tightly covered with plastic wrap or aluminum foil in the refrigerator for up to 5 days (storing after it has fully cooled). Fruit crisps can technically be stored at room temperature for 1-2 days too, but I always recommend the fridge. The topping will soften slightly when stored, but you can get some of crispness back by reheating individual portions in oven-safe bowls a 350°F oven for 5-10 minutes. Alternatively (and my preferred method), leftover crisp can be reheated in individual portions in the microwave for 30-45 seconds (or until your desired temperature is reached).

Make-Ahead Options

Blueberry and peach crisp is wonderful for preparing in advance! You can assemble the entire crisp up to 24 hours ahead of baking, storing it covered in the refrigerator. When ready to make it, let the assembled crisp come to room temperature for about 30 minutes, then bake as directed (you may need to add 5-10 extra minutes to the baking time).

Alternatively, you can prepare both the fruit filling and the oat topping, storing them separately in the refrigerator for up to 2 days. Keep the fruit mixture covered tightly and store the topping in an airtight container. When ready to bake, simply assemble the crisp in your baking dish and bake as directed in the recipe card.

For longer storage, the assembled unbaked crisp can be wrapped tightly and frozen for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the original baking time and covering with foil if the topping browns too quickly.

Blueberry and Peach Crisp Recipe FAQs

Do you peel peaches for peach crisp?

Peeling peaches is optional for this recipe! While some prefer to peel them for a smoother filling texture, leaving the skin on adds rustic charm and (more importantly) saves time. The skins soften enough during baking that they don’t really affect the overall taste and texture, especially because this recipe combines the peaches with another fruit.

If you do choose to peel, score an X on the bottom of the peaches, blanch them 1-2 at a time in boiling water for 30-60 seconds, then immediately transfer to an ice bath so the skins slip off easily.

What’s the difference difference between a crisp, crumble, and cobbler?

The main difference between a crisp, a crumble, and a cobbler is in the topping. While a crisp and a crumble are similar, a crisp’s topping will include oatmeal in it while a crumble will have a flour-based topping without oats resulting in a more streusel-like topping. A cobbler has a distinct biscuit or cake-like topping that gives it a “cobbled” look.

Why is my fruit crisp so runny?

Runny crisp usually results from too much moisture in the fruit or insufficient thickening agent. Make sure to use the full amount of cornstarch called for, and if your fruit seems particularly juicy, add an extra tablespoon or cornstarch to help prevent this. Also be sure to let the crisp cool for at least 15 minutes after baking to allow the filling to set up.

How to tell when fruit crisp is done?

Your crisp is ready when the topping is golden brown and you can see the fruit filling bubbling around the edges of the pan. The topping should look set and a little crispy. If the topping is browning too quickly but the fruit isn’t bubbling yet, cover your pan loosely with aluminum foil and continue baking.

Love This Recipe? Try One of These Easy Fruit Desserts Next!

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Comments

5 from 3 votes

Peach Blueberry Crisp