Go Back
+ servings
Blueberry peach crisp recipe featured image.
Print Recipe
No ratings yet

Peach Blueberry Crisp

The peach blueberry crisp combines fresh peaches, blueberries, and oats to form a wonderful dessert that's perfect for summer.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8


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.


Calories: 368kcal | Carbohydrates: 62g | Protein: 4.5g | Fat: 12.3g | Saturated Fat: 8.2g | Cholesterol: 30mg | Sodium: 152mg | Potassium: 331mg | Fiber: 4.7g | Sugar: 40.4g | Calcium: 21mg | Iron: 2mg