Peach Blueberry Crisp
This peach blueberry crisp is summer in a dish! Juicy, sweet peaches and bursts of fresh blueberries bake together under a buttery, cinnamon oat crumble that gets perfectly golden and crisp. It’s cozy, fruity, and absolutely irresistible, especially served warm with a scoop of vanilla ice cream!
This peach blueberry crisp is what I make when peaches hit that perfect moment, super juicy and extra sweet. Tossed with blueberries and topped with a buttery, cinnamon crumble, it bakes into something that feels way fancier than the effort it takes. Serve it warm with vanilla ice cream and don’t be surprised when everyone asks for the recipe!
Why You’ll Love This Recipe
- Simple, from-scratch goodness. The filling comes together in minutes with fresh fruit, and the crumble is made with basic pantry staples. This is easy, no-fuss baking at its best!
- A fun twist on a classic. If you love my classic blueberry crisp, this version takes it up a notch with sweet, juicy peaches for an extra layer of flavor.
- Perfect for summer fruit. It’s a great way to use peaches that are a little overripe, paired with fresh blueberries for the ultimate seasonal combo.
- Always a hit. Warm, buttery, and made for a scoop of vanilla ice cream, this is the kind of dessert that disappears fast and has everyone asking for seconds.
Ingredient Notes
- Peaches: Fresh, ripe peaches are best here, especially ones that are a little soft and extra sweet. No need to peel if you don’t mind the skins.
- Blueberries: Fresh blueberries add a pop of juicy flavor, but frozen can work in a pinch (no need to thaw).
- Lemon juice & zest: Brightens up the fruit and balances the sweetness. Fresh is best for the cleanest flavor.
- Sugar: Granulated sugar sweetens the fruit, while brown sugar in the topping adds a deeper, caramel-like richness. You can adjust slightly depending on how sweet your fruit is.
- Flour: Used in both the filling and the crumble, helps thicken the juices and gives the topping structure.
- Oats: Old-fashioned oats give the topping that classic hearty texture and a little chew. Quick oats can work, but the texture will be softer.
- Butter: Cold, cubed butter is key for creating those perfect crumbly clusters in the topping.
- Cinnamon, salt & vanilla: A simple trio that adds warmth, balances the sweetness, and enhances all the flavors without overpowering the fruit.
Refer to the recipe card for the ingredient measurements and details.
Recipe Variations
Add more berries. Swap the peaches for strawberries, raspberries, or blackberries, or do a mix for a berry-packed version similar to my triple berry crisp.
Go all peaches. Skip the blueberries and you’ve got my classic peach crisp, simple, cozy, and always a crowd favorite.
Add nuts to the topping. Toss in about 1/3 cup chopped pecans or almonds for extra crunch and a slightly nutty flavor.
Try a different stone fruit. Nectarines or plums work beautifully in place of peaches and bring a slightly different sweetness.
How to Make Peach Blueberry Crisp
- In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar and flour.
- Gently toss until fruit is well coated. Allow the fruit mixture sit while you prepare the crumble topping.
- Place the fruit mixture in a 2-quart casserole dish or 8×8-inch baking pan.
- Sprinkle the crumble mixture evenly over the fruit. Bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbling. Serve warm with vanilla ice cream.
How to Make the Crisp Topping
- For the crumble topping, in a large bowl combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon.
- Stir together with a whisk.
- Mix in the butter with your hands until its forms a coarse mixture and there are big crumbles.
Expert Tips
Choose peaches at peak ripeness (or slightly overripe). The softer and more fragrant they are, the sweeter and more flavorful your crisp will be. This is also a great way to use fruit that’s starting to get too soft.
Keep your butter cold for the topping. Cold, cubed butter creates those signature golden crumbles instead of a sandy texture. Work it in just until clumps form.
Let the crisp rest after baking. As tempting as it is, giving the dessert 10–15 minutes to cool helps the filling set up and makes serving much easier.
Bake until bubbly in the center. Don’t pull it early, the juices should be actively bubbling so you know the fruit has fully cooked down.
Make Ahead and Storage Tips
Make ahead. You can prep the filling and crumble separately and refrigerate them in airtight containers for up to 24 hours. The assembled (unbaked) crisp can also be wrapped well and frozen for up to 3 months, bake straight from frozen at 375°F for 45–55 minutes.
Storage. Leftover baked crisp keeps covered in the fridge for up to 3 days, though the topping will soften over time.
Freezing (baked). Once fully cooled, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge or reheat from frozen.
Reheating. Warm in the oven at 350°F for 10–20 minutes. If frozen, remove plastic wrap, keep foil on top, and bake for 40–50 minutes until heated through.
Frequently Asked Questions
Nope! The skins soften as they bake and add a little texture. If you prefer a smoother filling, you can peel them, but it’s totally optional.
Yes, but keep in mind that frozen fruits will defrost and be more watery than fresh fruit. Dab the defrosted fruit with a clean kitchen towel or paper towels to rid the excess moisture.
Yes, but drain them very well first to avoid excess liquid. Fresh peaches will give the best flavor and texture, but canned works in a pinch.
Yes, swap the all-purpose flour for a 1:1 gluten-free baking flour and use certified gluten-free oats. The texture stays crisp and delicious.
More Peach Recipes to Try
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Peach Blueberry Crisp
Ingredients
Filling
- 2 cups fresh blueberries
- 5 to 6 fresh peaches, sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup all-purpose flour
Crumble topping
- ½ cup all-purpose flour
- ¾ cup old-fashioned oats
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, cubed
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar and flour. Gently toss until fruit is well coated. Allow the fruit mixture sit while you prepare the crumble topping.
- For the crumble topping, take a large bowl and combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your hands until its forms a coarse mixture and there are big crumbles.
- Place the fruit mixture in a 2-quart casserole dish or 8×8 baking pan. Sprinkle the crumble mixture evenly over the fruit. Bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbling. Serve warm with vanilla ice cream.
8 Comments on “Peach Blueberry Crisp”
Looks D-licious Haley! I was just looking for a recipe like this 🙂
Thank you, thank you! Try it out, it is most definitely a keeper.
Love your recipes and can’t wait to get your new book! I would love to make this recipe for a neighborhood picnic. What size baking dish do I need to use? In the picture it looks like a 9×13 pan that I have. However, seems like it would require more peaches and blueberries to fill it.
Hi Anne – Thank you for asking this question. A 2-quart casserole dish is best for this recipe. You can also use an 8×8 pan is the sides are at least 2 1/4 inches high.
Hi there, thanks for the great recipes. Do I need to peel the peaches for this recipe?
Hi Diane – I do not peel the peaches, but you certainly can. I know some people don’t like the texture of the skin.