Peach Blueberry Crisp is my go-to late-summer dessert every August. Ripe peaches and fresh blueberries cook down into a jammy, fragrant filling, and a thick brown-sugar oat topping bakes to a crunchy, golden finish.
Peach Blueberry Crisp Ingredients
Below are the components for the fruit filling and the oat topping. Quantities appear later in the recipe card.
Filling Ingredients
- Peaches: sliced; choose fruit that is ripe but still slightly firm.
- Blueberries: fresh or frozen (both work).
- Granulated sugar
- Cornstarch: thickens the juices so the filling sets.
- Fresh lemon juice: brightens the fruit flavors.
- Vanilla extract
- Cinnamon
- Kosher salt
Crisp Topping Ingredients
- All-purpose flour
- Rolled oats: use old-fashioned, not quick oats, for texture.
- Brown sugar: packed, for color and chew.
- Cinnamon
- Kosher salt
- Unsalted butter: melted and cooled slightly.
- Chopped pecans: optional, for extra crunch.
Full ingredient amounts are included in the recipe card below.
If you enjoy this crisp, consider trying other peach desserts or crisps for a similar, comforting finish to summer meals.
Variations and Substitutions
Simple swaps let you adapt the recipe to what you have on hand.
- Frozen fruit: Use frozen blueberries and peach slices straight from the freezer (do not thaw). Expect a slightly longer bake time to evaporate extra moisture.
- Nectarines: Substitute nectarines for peaches with no other changes.
- Other berries: Blackberries or raspberries are great alternatives or mixed with blueberries.
- Nut-free: Omit pecans—the topping will still crisp up nicely.
- Gluten-free: Replace flour with a 1:1 gluten-free blend and use certified gluten-free oats.
- Different fruits: The same method works for rhubarb, pears, or mixed summer fruit.
Grab These Tools
Minimal equipment is required.
- Baking dish: A 9 x 13-inch pan works well.
- Large bowl: For tossing the fruit with sugar and cornstarch.
- Second bowl: For mixing the topping.
- Fork: To work the melted butter into the dry ingredients.
- Foil: To tent the dish if the topping browns before the filling bubbles.
How to Make Peach Blueberry Crisp: An Easy Guide
Preparation takes about 20 minutes; then the oven finishes the job. The method below keeps the steps clear and reliable.
Toss the Fruit
Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish. In a large bowl, combine peaches, blueberries, granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently until every piece of fruit is coated, then scrape the mixture—including any released juices—into the prepared dish. Those juices add concentrated flavor to the filling.
Mix the Crisp Topping
In a second bowl, stir together the flour, old-fashioned rolled oats, brown sugar, cinnamon, and salt. Pour in the slightly cooled melted butter and mix with a fork until large, shaggy clumps form rather than fine crumbs. Fold in chopped pecans if you choose to include them.
Sprinkle Over the Fruit
Scatter the topping evenly over the fruit without pressing it down. Leaving some larger clumps intact gives you better crunch after baking.
Bake Until Bubbling
Bake for 40 to 50 minutes, until the topping is a deep golden brown and the filling bubbles vigorously throughout, including in the center. The center must reach a full bubble so the cornstarch can thicken the juices. If the topping browns before the fruit bubbles, tent the pan loosely with foil midway through baking.
Cool Before Serving
Allow the crisp to cool at least 20 to 30 minutes before serving so the filling can set. Cutting or scooping too early can lead to a runny serving.
5 Mistakes When Making Blueberry Peach Crisp
Watch out for these common errors to get the best results:
- Using overripe peaches: Very soft fruit releases excessive liquid and can make the filling thin. Choose peaches that are ripe but still hold their shape.
- Removing it too soon: The filling must bubble in the center for the cornstarch to set. A golden top alone is not proof the filling is done.
- Pressing the topping down: Patting the topping creates a dense, soft layer. Keep it loose to maintain crispness.
- Choosing quick oats: Quick oats become mealy; old-fashioned rolled oats provide the crunchy texture you want.
- Slicing too hot: Let the crisp cool before serving so the cornstarch finishes setting; otherwise the filling may be runny.
Storing Fruit Crisp
Leftovers store and reheat well when handled properly.
Storing Leftovers
- Room temperature: Cover loosely and keep at room temperature for up to 1 day, or refrigerate for longer.
- Refrigerator: Cover and refrigerate for up to 4 days.
Freezing
- Baked: Cool completely, wrap tightly, and freeze for up to 3 months.
- Unbaked: Assemble and freeze before baking. When baking from frozen, add extra time and tent with foil once the topping browns if needed.
Reheating Leftovers
- Oven: Reheat at 350°F for 15 to 20 minutes to crisp the topping again.
- Single servings: A toaster oven is convenient for reheating one portion.
- Microwave: Fast but softens the topping; acceptable for quick breakfasts or when texture is less important.
What to Serve with Peach Blueberry Crisp
A warm crisp pairs beautifully with cool, creamy toppings. Here are a few favorites:
Toppings and Add-Ins
- Vanilla ice cream: The classic choice; the cold cream contrasts perfectly with the warm fruit.
- Whipped cream: Lightly sweetened and softly whipped for an airy finish.
- Greek yogurt: A tangy, lighter option for breakfast leftovers.
- Cold heavy cream: Poured over warm fruit for indulgence without ice cream.
More Desserts for the Table
- Another scoop: Serve alongside a second flavor of homemade ice cream for variety.
- Seasonal options: Pair with other summer fruit desserts for a dessert spread.
Tips for the Best Peach and Blueberry Crisp
These practical tips come from making this crisp many times over the years.
- Choose peaches that are ripe but firm: Overripe fruit makes the filling watery.
- Adjust cornstarch for very juicy peaches: If your fruit is exceptionally juicy, increase the cornstarch slightly to 2 1/2 tablespoons.
- Using salted butter: If substituting salted butter in the topping, reduce added salt to 1/2 teaspoon.
- Wait for a full bubble: Cornstarch only thickens at a full boil, so look for vigorous bubbling in the center.
- Peel or leave the skins: Peach skins soften during baking; leaving them on saves time and adds color.
- Create bigger clumps: Squeeze some of the topping together before sprinkling to form larger, crunchy pieces.
Frequently Asked Questions
Quick answers to common questions about this crisp.
The main difference is oats: a crisp includes rolled oats in the topping, which bake up crunchy and textured. A crumble is typically just flour, butter, and sugar and remains softer, similar to a streusel.
Yes. Use frozen blueberries and peaches straight from the freezer without thawing. Frozen fruit releases more liquid, so you may need a few extra minutes of bake time.
Peeling is optional. Skins soften during baking and mostly disappear into the filling. Leaving them on saves time and adds color; peel if you want a smoother texture.
A runny crisp usually means it didn’t bake long enough for the filling to reach a rolling bubble, which is the cue for cornstarch to thicken. Very ripe or extra juicy peaches also add excess liquid—use a bit more cornstarch in that case.
It’s simple and unfussy: fresh fruit tossed with sugar and cornstarch, covered with a butter-and-oats topping, and baked until bubbling. No pastry or special techniques required.
Freestone peaches are easiest because the pit separates cleanly. Look for fruit that smells sweet and yields slightly to gentle pressure. Yellow peaches are classic, but white peaches also work.
You can prepare the topping and refrigerate it separately from the fruit for up to a day. Avoid leaving the assembled dish too long before baking, or the bottom can become soggy.
Yes—pecans are optional. The topping will still form crunchy clumps from the oats and brown sugar. Walnuts or sliced almonds are good alternatives if you want nuts.
Other Summer Fruit Desserts You’ll Love
- Rhubarb crisp variations
- Classic peach cobbler
- Homemade peach ice cream
- Blueberry pie or rustic hand pies
- Peach streusel muffins
Peach Blueberry Crisp with Oat Topping
Ingredients
Filling
- 5 cups sliced ripe peaches (about 6 medium, peeled or unpeeled)
- 3 cups fresh blueberries
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp kosher salt
Crisp Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ¾ cup packed brown sugar
- 1 tsp cinnamon
- 1 tsp kosher salt
- ½ cup unsalted butter, melted and cooled slightly
- ½ cup chopped pecans (optional)
Instructions
- Heat the oven to 350°F (175°C). Butter a 9 x 13-inch baking dish or line it with parchment paper.
Prepare fruit filling
- In a large bowl, combine peaches, blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently until evenly coated.
- Transfer the fruit and all juices to the prepared baking dish.
Make the crisp topping
- In another bowl, stir together the flour, oats, brown sugar, cinnamon, and salt.
- Add the melted butter and stir with a fork until large, shaggy clumps form. Fold in nuts if using.
Assemble
- Sprinkle the topping evenly over the fruit without pressing down. Leave some larger clumps for extra crunch.
- Bake for 40 to 50 minutes, until the topping is deep golden and the filling bubbles vigorously around the edges and through the center. If the topping browns before the filling bubbles, loosely tent with foil.
- Cool for at least 20 minutes before serving so the filling can set.
Notes
Tips for success:
Use peaches that are ripe but still slightly firm. If using frozen blueberries, add them frozen—do not thaw. For exceptionally juicy peaches, increase cornstarch to 2 1/2 tablespoons. If using salted butter in the topping, reduce added salt to 1/2 teaspoon.
Nutrition
|
Carbohydrates: 69g
|
Protein: 5g
|
Fat: 18g
Nutrition information is an approximation.