Peach blueberry crisp is a delicious summer dessert. The warm fruit filling is topped with an easy crisp topping.

peach blueberry crisp in a bowl with scoop of vanilla ice cream

My favorite summer dessert is peach blueberry crisp. It is the perfect use of abundant summer fruit and it’s perfect for a small gathering. This crisp is irresistible with a scoop of vanilla ice cream. The only room for improvement is doubling the recipe!

Why you should make this recipe: It makes good use of peaches that are starting to over ripen. The crisp topping is easy to make from scratch with a few basic ingredients.

crisp toppings in bowls labeled with text
photo collage demonstrating how to make crisp topping for peach blueberry crisp

Overview: How to make peach blueberry crisp

  1. Preheat oven to 350 F. Grease a baking dish.
  2. Prepare fruit filling: Toss peaches, blueberries, sugar, flour, lemon zest, lemon juice and vanilla together in a large bowl. Transfer to the prepared dish.
  3. Make the crisp topping: Whisk together flour, oats, brown sugar, sugar, cinnamon and salt. Add butter and use your fingers to combine until large crumbs form. Sprinkle mixture over the fruit.
  4. Bake the crisp for 40 to 45 minutes or until the juices bubble. Serve warm with vanilla ice cream.
peach blueberry crisp filling ingredients in bowls
photo collage demonstrating how to make peach blueberry crisp

Frequently Asked Questions

Can I use frozen peaches and frozen blueberries for this recipe? 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.

Can you make peach blueberry crisp ahead of time? Yes, this crisp can be made 24 hours in advance. Prepare filling, cover and put in the refrigerator. Make the crisp topping and store in a separate container in the refrigerator as well. Assemble the crisp and bake according to the recipe.

Can you freeze peach blueberry crisp? Yes. Follow the recipe and allow the crisp to cool completely. Cover with a double layer of aluminum foil and freeze for up to 1 month. Defrost in the refrigerator overnight, then reheat in a 350 F oven for 20 minutes or until heated through.

peach blueberry crisp in a baking dish and two servings in bowls next to the baking dish

Crisps are one of my favorite desserts to make because they are so easy! This peach blueberry crisp is actually a variation of my simple peach crisp recipe, which is an excellent use for lots of summer peaches. In the fall, I enjoy making apple crisp.

If you prefer dessert bars, then definitely try my recipe blueberry crumble bars over on Spoonful of Flavor. Another summer bar recipe worth trying are raspberry oatmeal bars. They have a similar topping to this peach blueberry crisp.

bowl of peach blueberry crisp with scoop of vanilla ice cream

Peach blueberry crisp is a dessert worth trying this summer. Not only is it a good use for fresh summer fruit, but it also serves a small group of friends. Remember the vanilla ice cream (it makes all the difference!) If you enjoyed this recipe be sure to leave a review below and tag @ifyougiveablondeakitchen on social media.

peach blueberry crisp on baking dish and servings in two bowls

Peach Blueberry Crisp

Peach blueberry crisp is a delicious summer dessert. The warm fruit filling is topped with an easy crisp topping.

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
  • 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 glass baking dish. 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.

Notes

Store crisp covered in the refrigerator for up to 3 days.
24-hour make ahead tip: Prepare the filling, cover and store in the refrigerator. Make the crisp topping and store in a separate container in the refrigerator. Assemble crisp and bake according to instructions.
Freezing instructions: Bake and cool crisp completely. Cover tightly with a double layer of aluminum foil. Freeze for up to 1 month. Defrost overnight in the refrigerator. 
Reheating instructions: Preheat oven to 350 F. Bake for 20 minutes or until heated through.
Serving: 1serving, Calories: 313kcal, Carbohydrates: 57g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 224mg, Potassium: 266mg, Fiber: 4g, Sugar: 39g, Vitamin A: 589IU, Vitamin C: 11mg, Calcium: 27mg, Iron: 1mg

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