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Blueberry Peach Crisp Recipe

Blueberry Peach Crisp

Steven
Juicy peaches and plump blueberries bubble away under a buttery, cinnamon-spiced oat topping until everything turns golden and fragrant. This easy dessert comes together with simple pantry staples and fresh fruit, no fancy techniques required.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 280 kcal

Equipment

  • 9x13 inch baking dish or 9-inch cast iron skillet
  • Large mixing bowl - for fruit filling
  • Medium mixing bowl - for streusel topping
  • Pastry cutter or fork - or use your fingers to cut in butter
  • Measuring cups and spoons
  • Cutting board and sharp knife - for slicing peaches
  • Citrus juicer - optional, for fresh lemon juice

Ingredients
  

  • 4 cups fresh peaches - about 5 medium or 600g, peeled and sliced 1/2 inch thick
  • 2 cups fresh blueberries - 300g, rinsed and patted dry
  • 1/3 cup granulated sugar - 65g
  • 1 tablespoon lemon juice - freshly squeezed
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

For the Streusel Topping

  • 1 cup old-fashioned rolled oats - 90g
  • 3/4 cup all-purpose flour - 95g
  • 2/3 cup packed brown sugar - 145g
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter - 115g, cubed

For Serving (optional)

  • Vanilla ice cream - for serving
  • Freshly whipped cream - for serving
  • Caramel sauce - for drizzling
  • Toasted almonds or pecans - for sprinkling

Instructions
 

  • Preheat oven to 375°F (190°C) and lightly grease a 9x13 baking dish or cast iron skillet with butter or nonstick spray.
  • In a large bowl, combine sliced peaches, blueberries, sugar, lemon juice, cornstarch, vanilla, and cinnamon. Toss gently to coat and let sit for 5 minutes.
  • In a medium bowl, whisk together oats, flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter with a pastry cutter or fingertips until mixture forms coarse, pea-sized crumbles.
  • Pour fruit filling into prepared dish and spread evenly. Sprinkle streusel topping over fruit, covering completely, and gently press down with the back of a spoon.
  • Bake on center rack for 35 to 40 minutes until topping is golden brown and fruit filling is bubbling around the edges. Tent with foil if browning too quickly.
  • Let crisp rest for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

  • Use cold butter straight from the fridge for the streusel to create distinct crumbles.
  • Don't skip the cornstarch—it's what keeps your filling from turning into fruit soup.
  • If your peaches aren't very sweet, add an extra tablespoon of sugar to the filling.
  • Frozen peaches and blueberries work well without thawing; add 5 to 10 minutes to the baking time.
  • Swap peaches for nectarines or plums for a different stone fruit twist.
  • Add chopped pecans or walnuts to the streusel for extra crunch.
  • Let the crisp rest before serving so the filling has time to set properly.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Reheat individual portions in the microwave for 30 to 45 seconds, or in a 350°F oven for 10 minutes to re-crisp the topping.
  • Freeze baked and cooled crisp in an airtight container for up to 3 months.
Keyword blueberry peach crisp, easy dessert recipe, fruit crisp, oat topping, summer dessert