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Delicious easy peach blueberry crisp baked to perfection with a golden topping.

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.