Peach blueberry crisp is a simple and tasty dessert that combines peaches and blueberries with a crumbly oat topping that’s baked until bubbly. This crisp is great served warm or room temperature with a scoop of vanilla ice cream.
As much as we enjoy pies, we can all agree that crisps, like this peach blueberry crisp, are the way to go because they’re easy to put together and have a greater range of textures.
This crisp comes together in about 1 hour and since it’s great served warm, it can be eaten almost right away!
We love the contrast of flavor and texture from the peaches and blueberries and find that when combined they are a winning combination.
We recommend serving blueberry peach crisp with a scoop of vanilla ice cream and whipped cream, if you’re so inclined.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 350f and prepare a 10-inch cast iron pan or 9-inch pie dish with a light coating of cooking spray. Peel and slice 3 medium-sized peaches into 1/2-inch thick slices and place them in a large bowl along with 3 cups of blueberries. Cube 1/2 cup of cold unsalted butter and set aside.
- Add 1 tablespoon of lemon juice, 2 teaspoons of vanilla extract, 5 tablespoons of all-purpose flour, and 1/2 cup of granulated sugar.
- Mix gently and set aside.
- In a separate bowl add 3/4 cup of all-purpose flour, 2/3 cup of brown sugar, 1 cup of old-fashioned rolled oats, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon and mix to combine. Add the cubed butter and use a pastry cutter or your hands to combine.
- Once the butter is distributed into the flour mixture it should be a thick, crumbly mixture.
- Place the fruit filling in the cast iron pan.
- Distribute the oat mixture on top of the filling.
- Bake the crisp in the oven for 40-45 minutes or until golden brown and bubbly. Allow the crisp to cool for a few minutes before serving with vanilla ice cream and whipped cream. Enjoy!
- Peaches. We peeled our peaches for this peach crisp, but you can leave the skins on if you’d like.
- Frozen fruit. Fresh blueberries and peaches were used for this recipe, but you can use frozen fruit and it will still turn out great.
- Butter. The butter in this recipe should be very cold to help prevent it from melting too soon in the oven.
- Baking pan. We used a 10-inch cast-iron pan for our blueberry peach crisp but you can use a 9-inch pie dish or casserole dish.
More sweet treats
If you loved this peach blueberry crisp, try these other great dessert recipes!
- Lemon blueberry ricotta cake – one of the easiest desserts ever!
- Apple crostata – rustic apple tart that’s perfect for holidays.
- Olive oil cake – moist, delicious, and easy!
If you’ve enjoyed this peach blueberry crisp or any recipe on this site, give it a 5-star rating and leave a review.
Peach Blueberry Crisp
For the filling
- 6 medium peaches peeled and sliced
- 3 cups blueberries
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 5 tablespoons all-purpose flour
- 1/2 cup granulated sugar
For the topping
- 3/4 cup all-purpose flour
- 2/3 cup brown sugar
- 1 cup old fashioned rolled oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter cold and cubed
For the filling
- Preheat the oven to 350f and prepare a 10 inch cast iron skillet or 9 inch pie dish or square pan with a light coating of cooking spray.
- In a large bowl add the peaches, blueberries, lemon juice, vanilla, flour, and granulated sugar and mix gently to combine and set aside.
For the topping
- In a separate bowl combine the flour, oats, brown sugar, salt, and cinnamon.
- Add the butter and use your hands or a pastry cutter to distribute it and combine with the flour mixture until crumbly.
- Place the filling in the prepared skillet or pan and sprinkle with the oat topping.
- Place the crisp in the oven and bake for 40-45 minutes until golden brown and bubbly.
- Allow the crisp to cool for a few minutes before serving with whipped cream or vanilla ice cream. Enjoy!
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
- The crisp can also be served at room temperature or cold.
- Leftovers can be stored in the refrigerator for 3-5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.