Peach Blueberry Crisp
Loaded with big, plump blueberries and orchard-fresh peaches, Peach Blueberry Crisp is fruity, saucy, and topped with a delicious blend of oats and brown sugar, every bite of this peach and berry dessert is bliss!
Fresh peaches and ripe, sweet blueberries are delicious in this Peach Blueberry Crisp. Made from scratch, you can taste the Southern love in every bite of this fantastic recipe. The best part about this recipe is anyone can make it! Made with fresh or frozen fruit and baked in the oven, you can have dessert on the table in no time!
Scratch-made desserts just don’t get easier or tastier than this peach and berry crisp, and you can taste summer in every bite! I love making this dish when family and friends come over, but it’s also easy to make and take to picnics, BBQs, and gatherings of every kind.
You can even get it ready ahead of time, and then, after a quick trip through the oven, it’s hot and bubbly and golden brown on top – and ready to eat! Just pass the vanilla ice cream around and dig in!
Fresh or frozen fruit works in this delicious recipe – and you can mix and match the fruit. See all my suggestions below!
Ingredients
For the topping:
- Old-fashioned oats – Not rolled oats or quick-cooking oats. You want the big flaked old-fashioned oats for this fruit crisp recipe.
- Brown sugar
- All-purpose flour
- Butter – Softened.
- Salt
For the fruit filling:
- Cornstarch – This will thicken the sauce.
- Lemon juice – From a fresh lemon.
- Vanilla extract – Pure or artificial extract is fine.
- Peaches – Peeled and sliced.
- Blueberries White sugar – Granulated sugar.
How to Make Peach Blueberry Crisp
- Preheat your oven to 350-F.
- Coat a 9×13 baking dish with nonstick cooking spray.
- Whisk the lemon juice, vanilla extract, and cornstarch in a large mixing bowl until smooth.
- Add the sliced peaches, blueberries, and sugar to the cornstarch mixture, then toss gently until combined.
- Pour the fruit mixture into the baking dish in an even layer.
- Beat the brown sugar and butter with a stand mixture or hand mixer until creamy. Stir in the oats, flour, and salt. Stir until well mixed. Use your hands to mix it all together if necessary.
- Sprinkle the crumbled mixture evenly over the top of the fruit.
- Bake at 450-F for about 60 minutes until brown and bubbly. Let it cool for 15-20 minutes before serving.
Recipe Tips
- You can prep this dessert right up to the time of baking! Make it a few hours ahead of time and pop it into the fridge until it’s ready to bake.
- Perfectly ripe in-season fruit is the most flavorful in this peach crisp with blueberries, but frozen (and thawed) fruit will also work well.
- Letting the Peach Blueberry Crisp rest and cool will help to thicken the sauce. You can eat it warm or cold.
Variations
You can make crisps with so many different kinds of fruit! Mix and match with your favorites, or try some of these combinations:
- Peaches, blueberries, and strawberries
- Peaches and raspberries or blackberries
- Apples and cinnamon
- Plums, cherries, nectarines, and more!
Storage
You should keep any leftover fruit crisp in the fridge in an airtight container. You can also freeze this peaches and berry crisp! Package it in an airtight freezer-safe container and freeze it for up to a month.
Frequently Asked Questions
Just about any kind of fruit or berry can work in a crisp. Just wash and dry the fruit, peeling and cutting it if needed, then carry on with the recipe! Mix and match with your favorite fruits and berries to make the most amazing desserts!
Yes, you can. Drain the peaches well and then add them to the recipe. The canned peaches will break down more than fresh peaches, so you may not have as luscious big chunks of peach in your crisp.
Yes! You make the filling, you make the topping, and then it all goes into the oven. Desserts don’t get much easier than this!
Peach Blueberry Crisp
Ingredients
For the topping:
- 1/2 Cup old fashioned oats
- 1/2 Cup brown sugar
- 2/3 Cup flour
- 1 Stick butter softened
- 1/4 Tsp salt
For the fruit filling:
- 1 Tbsp fresh lemon juice
- 1/2 Tsp vanilla extract
- 1 Tbsp cornstarch
- 3 Cups peaches peeled & sliced, about 3 large peaches
- 2 Cups blueberries
- 1/2 Cup white sugar
Instructions
- Preheat oven to 350°. Coat a 9 x 13 baking dish with nonstick cooking spray.
- In a large mixing bowl use a whisk to combine lemon juice, vanilla extract, and cornstarch. Add peaches, blueberries, and sugar and toss the mixture lightly with a spoon until well combined. Pour into a baking dish.
- In a medium mixing bowl beat butter with brown sugar until snooze and creamy. Add flour, oats, and salt & stir to combine. Use your hands to need the mixture until it is crumbly. Sprinkle the crumbled mixture evenly over the peaches and berries.
- Bake 350 to 60 minutes till browned and bubbly. Allowed a cool for 15 to 20 minutes before serving. Great served warm with vanilla ice cream.
