Easy Peach Blueberry Crisp

I first made this peach-blueberry crisp on a late-summer afternoon when the farmer’s market was overflowing with fruit. The result was exactly what I wanted: juicy, fragrant peaches and pops of sweet-tart blueberries under a toasty oat topping that needed nothing more than a scoop of vanilla ice cream. It’s an easy, one-dish dessert that’s ideal for weeknights, potlucks, and casual celebrations — and if you like simple baking projects, you’ll appreciate how little fuss gives big flavor (similar comfort to a batch of buttery Bisquick biscuits).

Why you’ll love this dish

This crisp is the kind of dessert that feels fancy but cooks up fast. It uses fresh fruit, pantry staples, and an uncomplicated oat-butter topping that browns beautifully without extra work. Make it when peaches are at their peak — the heat of the oven concentrates their sweetness, and blueberries add a bright contrast. It’s great for:

• Weeknight desserts when you want something homey and fast.
• Summer gatherings where you want a seasonal dessert that serves a crowd.
• Kid-friendly baking projects: slicing fruit and mixing the crumble are easy tasks for little helpers.

“The topping turned golden in minutes and the peaches were perfectly sauced — a summer favorite in our house now.” — A quick reader review

How this recipe comes together

Start by tossing the sliced peaches and blueberries with a light stir — no need for heavy maceration. While the fruit rests, mix the dry crumble ingredients, then pour in melted butter and stir until the mixture forms coarse crumbs. Spread the fruit evenly in a baking dish and scatter the crumble on top. Bake at 350°F until the fruit is bubbling and the top is golden brown. If you like, serve warm with ice cream or lightly whipped cream for a contrast of temperatures and textures (this method echoes the easy fruit-forward approach of recipes like the peach cobbler cheesecake donuts, but in crisp form).

Gather these items

• 4 cups fresh peaches, sliced (about 3–4 medium peaches) — choose ripe but firm peaches
• 2 cups fresh blueberries
• 1 cup brown sugar (light or dark; light is milder)
• 1 cup rolled oats (old‑fashioned oats for best texture; quick oats will give a finer crumble)
• 1/2 cup all‑purpose flour
• 1/2 cup unsalted butter, melted (or use dairy-free butter for a vegan version)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Notes and substitutions:

• If peaches are very juicy, toss the fruit with 1 tablespoon cornstarch to thicken juices while baking.
• For a gluten‑free crisp, swap the flour for almond flour and use certified gluten‑free oats.
• Want a crunchier top? Add 1/2 cup chopped nuts (pecans or walnuts) to the oat mixture.

Directions to follow

1. Preheat the oven to 350°F (175°C).
2. Place the sliced peaches and blueberries in a large bowl. Toss gently to combine; if your peaches are tart, add 1–2 tablespoons of brown sugar or a teaspoon of lemon juice to brighten.
3. In a separate bowl, whisk together the brown sugar, rolled oats, flour, cinnamon, and salt until evenly mixed.
4. Pour the melted butter into the dry mixture. Use a fork to stir until the mixture forms coarse crumbs. The texture should be clumpy, not paste-like.
5. Spread the fruit evenly in an 8×8-inch or similar baking dish. Scatter the oat-butter mixture over the top in an even layer.
6. Bake for 30–35 minutes, until the topping is golden and the fruit is bubbling. If the topping browns too quickly, loosely tent with foil for the last 5–10 minutes.
7. Let the crisp cool for about 10 minutes before serving; this helps the fruit set slightly so it’s not too runny.

Best ways to enjoy it

• Serve warm with a scoop of vanilla ice cream or a dollop of softly whipped cream.
• For a brunch twist, top with Greek yogurt and a drizzle of honey instead of ice cream.
• To make it part of a casual dinner, a small wedge alongside lighter mains — or even contrasting flavors like a spicy rice dish — works surprisingly well; try pairing with something crisp and savory such as crispy chilli beef rice for a memorable sweet finish.

Storage and reheating tips

• Refrigerator: Cover the cooled crisp with foil or transfer to an airtight container and refrigerate for up to 4 days.
• Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat the whole dish in a 325°F oven for 10–15 minutes until warmed through. If the topping softens in the fridge, a quick 5–8 minutes under the broiler (watch carefully) will crisp it back up.
• Freezing: Freeze baked crisp in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot. For the best texture when freezing, you can also freeze unbaked (assemble in a freezer-proof dish, wrap tightly) and bake from frozen, adding about 15–20 minutes to the baking time.

Pro chef tips

• Use ripe-but-firm peaches so they hold slices and don’t turn to mush. A little underripe fruit benefits from a touch of sugar or a squeeze of lemon.
• Old‑fashioned rolled oats give the best texture; quick oats will make the topping denser.
• Don’t overwork the crumble once you add the butter — you want large, irregular clusters that brown and stay crunchy.
• If you like a nutty depth, brown the butter first before adding to the oat mix; that nutty flavor amps up the topping.
• For a less-sweet version, reduce the brown sugar by 1/4 cup and add 1 tablespoon maple syrup for complexity.
• Read through the recipe once before starting and line up bowls and measuring cups — this mise en place makes a quick recipe feel calm.

Creative twists

• Mixed-berry: Substitute half the peaches with strawberries or raspberries.
• Tropical: Add 1/2 cup shredded coconut and a pinch of cardamom to the crumble (think about the texture from crispy Carolina coconut cookies when adding coconut).
• Gluten-free & vegan: Use almond flour and coconut oil or vegan butter, plus gluten-free rolled oats.
• Boozy boost: Toss fruit with 1 tablespoon of bourbon or dark rum for adult gatherings.
• Nutty crunch: Stir 1/2 cup chopped toasted pecans or almonds into the topping for extra texture.

Common questions

Q: Can I use frozen peaches or blueberries?
A: Yes. Thaw and drain excess liquid, then toss with 1 tablespoon cornstarch before assembling to prevent a runny filling. You may need to add a few extra minutes to the baking time.

Q: Can I make this ahead?
A: Absolutely. Assemble the crisp and refrigerate for up to 24 hours before baking. Alternatively, assemble and freeze, then bake from frozen (add 15–20 minutes to bake time).

Q: How do I keep the topping crunchy after refrigerating?
A: Reheat in a 350°F oven for 10–15 minutes to warm through and crisp the topping. A quick broil for 1–2 minutes will re-crisp the surface — watch closely to avoid burning.

Q: Can I substitute white sugar for brown sugar?
A: You can, but brown sugar adds moisture and a caramel note. If using white sugar, consider adding 1 tablespoon molasses for a similar flavor.

Conclusion

This Easy Peach Blueberry Crisp is a summer staple because it’s fast, forgiving, and endlessly adaptable — from a simple family dessert to a more polished brunch offering. For more ideas and variations that use fresh summer fruit in crisps and cobblers, see this Fresh Blueberry Peach Crisp Recipe – Broken Oven Baking, and for another take on peach-and-blueberry baking, check out Peach and Blueberry Crisp – Julia’s Album.

Peach Blueberry Crisp

A delightful dessert featuring juicy peaches and sweet-tart blueberries topped with a toasty oat crumble, perfect for summer gatherings and easy weeknight treats.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Fruit Filling

• 4 cups fresh peaches, sliced (about 3–4 medium peaches) Choose ripe but firm peaches.
• 2 cups fresh blueberries

Crumble Topping

• 1 cup brown sugar Light or dark; light is milder.
• 1 cup rolled oats Old-fashioned oats for best texture; quick oats will give a finer crumble.
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter, melted Or use dairy-free butter for a vegan version.
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. Place the sliced peaches and blueberries in a large bowl. Toss gently to combine; if your peaches are tart, add 1–2 tablespoons of brown sugar or a teaspoon of lemon juice to brighten.
3. In a separate bowl, whisk together the brown sugar, rolled oats, flour, cinnamon, and salt until evenly mixed.
4. Pour the melted butter into the dry mixture. Use a fork to stir until the mixture forms coarse crumbs. The texture should be clumpy, not paste-like.
5. Spread the fruit evenly in an 8x8-inch or similar baking dish. Scatter the oat-butter mixture over the top in an even layer.

Baking

1. Bake for 30–35 minutes, until the topping is golden and the fruit is bubbling. If the topping browns too quickly, loosely tent with foil for the last 5–10 minutes.
2. Let the crisp cool for about 10 minutes before serving; this helps the fruit set slightly so it’s not too runny.

Notes

Serve warm with vanilla ice cream or whipped cream for a delicious contrast. You can also freeze the baked crisp for up to 3 months, or assemble it and bake it from frozen, adding about 15–20 minutes to the baking time.