Peach & Blueberry Crisp Recipe

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

5 from 3 votes

Two summer favorites come together in this easy fruit crisp featuring tender peaches, juicy blueberries, and a lightly spiced oat topping.

Prep Time10

Cook Time40

Rest Time15

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 419kcal

Author: Meredith

Equipment

Mixing Bowls
Measuring Cups
Measuring Spoons
Spoon or Rubber Scrapper
Pastry Cutter
Deep Pie Dish (a glass 8x8 or 9x9 square pan will work if needed)

Ingredients

Peach & Blueberry Filling

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 ½ - 1 lemon, depending on how juicy it is)
1 teaspoon vanilla extract
⅓ Cup brown sugar (light or dark)
3 Tablespoons cornstarch
¼ teaspoon salt

Oatmeal Topping

½ Cup brown sugar (light or dark)
½ Cup all-purpose flour
¾ Cup old-fashioned rolled oats
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ Cup COLD salted butter, cut into cubes

Optional Toppings for Serving

A scoop of vanilla ice cream or dollop of whipped cream

Instructions

Prep. Preheat your oven to 350°F and grease a deep pie dish inch baking dish with butter or cooking spray.
Make the filling. Place all of the filling ingredients into a large mixing bowl and gently toss everything together until the fruit is evenly coated and there are no streaks of cornstarch left.
4 Cups fresh peaches cut into bite-sized pieces, 2 Cups fresh blueberries, 2 Tablespoons fresh lemon juice, 1 teaspoon vanilla extract, ⅓ Cup brown sugar, 3 Tablespoons cornstarch, ¼ teaspoon salt
Transfer the fruit mixture to your prepared baking dish and spread it into an even layer.
Make the topping by placing all of the topping ingredients (except the butter) into a different mixing bowl and stirring to combine.
½ Cup brown sugar, ½ Cup all-purpose flour, ¾ Cup old-fashioned rolled oats, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
Cut in the cold butter by using 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.
½ Cup COLD salted butter, cut into cubes
Spread the oat topping over the fruit mixture, gently working it to the edges of the pan and lightly pressing it into an even layer.
Bake for 40-45 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges.
Allow the crisp to cool for at least 15 minutes before serving to let the filling to set up.

Video

Notes

Storage & Reheating:

Store fully cooled peach blueberry crisp tightly covered in the refrigerator for up to 5 days. Reheat individual portions in the oven at 350°F for 5-10 minutes or in the microwave for 30-45 seconds (or until your desired temperature is reached).

Nutrition