Summertime means in-season produce and an abundance of juicy peaches and blueberries. Whether you’ve been out picking your own, you’ve found some at the farmers market or fruit is on sale at the store, a recipe for peach blueberry crisp is the ideal way to let these fruits shine.
While a peach crisp and a blueberry crisp are delicious on their own, a peach and blueberry crisp recipe combines the two favorite summer fruits. They’re mixed with a bit of sugar for the base of the recipe, then a buttery brown sugar oat topping rounds it all out.
Make this for an easy weeknight dessert or put it together for a potluck or barbecue to feed a crowd. Either way, it’ll be ready in under an hour for serving with big scoops of vanilla ice cream.
Ingredients for Peach Blueberry Crisp
Peaches: The juicy fruit enhances the base of the fruit mixture for this blueberry peach crisp recipe. You can choose to use either fresh ripe peaches or frozen peaches. Here’s how to peel peaches so you have as little food waste as possible.
Blueberries: Blueberries make the flavor of this treat that much more interesting. Choose to use either fresh washed blueberries or opt for convenient frozen blueberries.
Granulated sugar: While peaches and blueberries are naturally sweet, a small amount of white sugar helps enhance the sweetness and flavor of the fruit mixture. You could easily swap in brown sugar if that’s what you have on hand (especially since you’ll need it for the topping).
All-purpose flour: A bit of flour thickens the filling. Flour also serves as the base of the crisp topping, providing soft structure to support the other ingredients.
Lemon zest: Just a touch of lemon zest added to the fruit mixture helps cut the sweetness of the sugar and create well-rounded, bright flavor.
Salt: A touch of salt helps balance the flavors in both the fruit mixture and the crisp topping.
Brown sugar: Brown sugar adds notes of molasses and caramel and sweetens the topping. The topping can be made with either light brown sugar or dark brown sugar, depending on how robust a flavor you prefer.
Oats: It wouldn’t be a fruit crisp without oats. Adding oats makes for interesting texture and is a key component to calling this dessert a crisp, rather than a cobbler or crumble.
Cinnamon: Cinnamon enhances the warm molasses notes of the brown sugar.
Butter: Butter is the fat that creates the crisp topping. It should be cold for proper texture. Cube the butter and then refrigerate it so it’s cold when you incorporate it into the dry ingredients.
Directions
Step 1: Prep the fruit
Preheat the oven to 375°F. In a large bowl, combine the peaches, blueberries, sugar, flour, lemon zest and salt. Transfer the fruit mixture to a greased 11×7-inch baking dish.
Step 2: Make the topping
In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the fruit.
Step 3: Bake the peach blueberry crisp
Bake the crisp for 30 to 35 minutes until the fruit is bubbly and the topping is lightly browned. Serve warm.
Peach Blueberry Crisp Variations
Use other fruit: Peaches and blueberries make for a delicious combination, but if you don’t have blueberries on hand, other berries will do just fine. Swap in raspberries, blackberries or even Marionberries in place of the blueberries. You can also mix the blueberries with other berries.
Spice it up: While cinnamon adds fantastic flavor to the topping, you can certainly enhance it even further with other spices. Consider adding 1/2 teaspoon ground nutmeg or cloves to the topping as well for additional notes of baking spice.
Make it gluten-free: This is a simple dessert to make gluten-free. Replace the flour in the fruit mixture and topping with gluten-free flour.
How to Store Peach Blueberry Crisp
After this recipe for peach blueberry crisp is baked, served and fully cooled, any leftovers should be stored in the refrigerator. Place an airtight lid on top of the cooled baking dish, cover it with storage wrap or transfer the remaining fruit crisp to another airtight container. Store the fruit crisp in the fridge for up to five days.
Can you freeze peach blueberry crisp?
Making a fruit crisp is a wonderful way to use up seasonal fruit, and then you can freeze it to have a treat on hand for a later date. Freeze a baked, cooled blueberry peach crisp in an airtight container for up to three months. Before you’d like to serve it, transfer the container to the fridge to allow the crisp to thaw for several hours or overnight.
Can you make peach blueberry crisp ahead of time?
The beauty of a peach blueberry crisp is that it comes together easily in under an hour, but if you want to prep it further ahead of time, prepare the fruit mixture and the topping in two separate containers. Refrigerate both up to two days ahead of serving. On the day you plan to serve it, sprinkle the fruit with the topping and bake as directed.
How do you reheat peach blueberry crisp?
To reheat this blueberry peach crisp, warm it in the oven at 350° for 10 to 15 minutes.
Peach Blueberry Crisp Tips
How do you serve peach blueberry crisp?
This easy peach and blueberry crisp can certainly be served warm on its own. It can also be made that much better with a scoop of vanilla ice cream on top. Another tasty combination? A drizzle of salted caramel sauce and a dollop of plain or bourbon whipped cream.
Can you make individual peach crisps?
This recipe for peach blueberry crisp can absolutely be used to make individual blueberry peach crisps. Divide the fruit into small ramekins and sprinkle the topping on each. You’ll still bake the fruit crisps at 375°, but they will require less baking time, closer to 20 minutes.
Peach Blueberry Crisp
Prep Time
15 min
Cook Time
30 min
Yield
8 servings.
Ingredients
4 cups sliced fresh or frozen peaches2 cups fresh or frozen blueberries2/3 cup sugar3 tablespoons all-purpose flour1/2 teaspoon grated lemon zest1/8 teaspoon saltTOPPING:1/2 cup all-purpose flour1/2 cup old-fashioned oats1/2 cup packed brown sugar3/4 teaspoon ground cinnamon1/8 teaspoon salt5 tablespoons cold butter
Directions
Preheat oven to 375°. In a large bowl, combine peaches, blueberries, sugar, flour lemon zest and salt. Transfer to a greased 11×7-in. baking dish. In a small bowl, combine flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake until bubbly and topping is lightly browned, 30-35 minutes. Serve warm.
Nutrition Facts
1 serving: 290 calories, 8g fat (5g saturated fat), 19mg cholesterol, 135mg sodium, 55g carbohydrate (40g sugars, 3g fiber), 3g protein.
Ripe, juicy summer fruits become even more glorious with blanket of crunchy, buttery caramelized topping. A touch of lemon zest in the filling complements the sweet peaches and berries perfectly. —Taste of Home Test Kitchen
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