Juicy, fresh fruit topped with a golden, buttery crisp—this peach blueberry crisp is the ultimate summer dessert. It’s easy to make and perfect for every occasion, making it the kind of recipe you’ll come back to all season long. Enjoy it with a scoop of vanilla ice cream or eat it cold straight from the fridge!
Why You’ll Love This Peach Blueberry Crisp:
- Quick & easy: Just toss, top, and bake!
- Adaptable: Use frozen fruit, swap in nectarines, or add a dash of cinnamon. It can also be made gluten-free!
- Perfect for summer: A delicious way to use peak-season peaches and blueberries.
Ingredients for Peach Blueberry Crisp
For the fruit filling:
- 4 ripe peaches, sliced
- 1 cup fresh blueberries (or frozen, no need to thaw)
- 1/4 cup all-purpose flour (can sub gluten-free flour)
- 1/2 cup dark brown sugar
- lemon juice of half a lemon
For the crisp topping:
- 1 cup rolled oats (gluten-free if needed)
- 1 cup all-purpose flour (can sub gluten-free flour)
- 1/2 cup butter, melted
- 1/2 cup dark brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
How to Make Peach Blueberry Crisp
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish. I used a 10-inch pie dish, but a 9-inch square baking dish would work too.
- Make the filling: In a mixing bowl, combine sliced peaches, blueberries, flour, sugar, and lemon juice. Toss gently to coat. Pour into the prepared baking dish.
- Make the topping: In another bowl, mix oats, flour, cinnamon, nutmeg, sugar, and salt. Stir in melted butter until the mixture is crumbly.
- Assemble & bake: Sprinkle the crisp topping evenly over the fruit. Bake for 40-45 minutes, until the top is golden brown and the fruit is bubbling.
- Cool slightly before serving. Top with vanilla ice cream, Greek yogurt, or whipped cream for the perfect finishing touch.
Tips & Variations
- Frozen fruit: You can use frozen peaches or blueberries—just increase the bake time by 5–10 minutes.
- Make it vegan: Use coconut oil instead of butter.
- Make it gluten-free: Use a gluten-free flour like almond flour and gluten-free oats.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
More Summer Desserts to Try:
Peach Blueberry Crisp
Juicy, fresh fruit topped with a golden, buttery crisp—this peach blueberry crisp is the ultimate summer dessert. It's easy to make and perfect for every occasion, making it the kind of recipe you’ll come back to all season long. Enjoy it with a scoop of vanilla ice cream or eat it cold straight from the fridge!
Equipment
- 1 10 inch pie dish or an 8×8 baking dish
- 2 Mixing bowls
- Measuring Utensils
Ingredients
Fruit Filling
- 4 Ripe Peaches
- 1 cup Blueberries fresh or frozen
- ½ cup Dark Brown Sugar
- ¼ cup All-Purpose Flour or a gluten-free flour
- 2 tbsp Lemon juiced
Topping
- 1 cup All-Purpose Flour
- 1 cup Rolled Oats
- ½ cup Dark Brown Sugar
- ½ cup Butter, melted
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish. I used a 10-inch pie dish, but a 9 inch square baking dish would work too.
- Make the filling: In a mixing bowl, combine sliced peaches, blueberries, flour, sugar, and lemon juice. Toss gently to coat. Pour into the prepared baking dish
- Make the topping: In another bowl, mix oats, flour, cinnamon, nutmeg, sugar, and salt. Stir in melted butter until the mixture is crumbly.
- Assemble & bake: Sprinkle the crisp topping evenly over the fruit. Bake for 40-45 minutes, until the top is golden brown and the fruit is bubbling.
Tried this recipe?Let us know how it was!
