This Peach Blueberry Crisp is the perfect summer dessert recipe. It is easy to make, flavorful, and perfect for guests!
Make-ahead
Minimal prep
You’ll Learn: How to make a crisp, cumbly topping
Worth It: It’s a comforting summer dessert
Bonus: Scales up well for crowds and potlucks
Why You’ll Love This Recipe
- Deliciously easy – I hope I don’t sound overly dramatic when I saw this blueberry peach crisp is the best and easiest homemade dessert you will make this summer. It might not top an ice cream cone at the beach, but it screams summer nonetheless.
- Best of summer produce – Fresh ripe peaches and plump juicy blueberries are certainly two of my favorite summer fruits. Both grow locally in south jersey where I live. I always grab them at peak harvest and make this peach and blueberry crisp for my family.
- Great for summer BBQs – This recipe is one of my go-tos when I have to bring a dessert to a party. It is quick and easy, and everyone loves it.
Serving Suggestions
This peach blueberry crisp is fantastic on its own served warm straight from the oven. It is even better topped with some vanilla ice cream or a dollop of homemade whipped cream.
If you want to serve it with a refreshing summer beverage, make a pitcher of this delicious peach sangria.
I love serving this crisp after some great summer dishes, like peach burrata salad, mango salad or summer corn salad.
Ingredients
- Peaches – when peaches are at their peak, there is basically no better summer fruit
- Blueberries – the blueberries complement the peaches so well in this crisp
- Mint – mint and peaches is one of my favorite combinations. It makes the crisp even fresher and brighter
- Cornstarch – cornstarch helps thicken the juices from the fruit
- All purpose flour – the flour is the base of your crisp topping
- Rolled oats – make sure to use rolled oats for the best results for your streusel topping
- Brown sugar and granulated sugar – the sugars sweeten and caramelize the topping. You can also use maple syrup instead of brown sugar
- Egg – the egg binds the topping together
- Coconut oil – I use coconut oil, but any neutral oil or butter will work
- Vanilla extract – a bit of vanilla enhances all of the flavors in your crisp
Ingredient substitutions
Make this a gluten free crisp by using all purpose gluten free flour and gluten free rolled oats. Check to make sure the cornstarch you are using is gluten free or use arrowroot starch instead.
You can certainly use nectarines instead of peaches for this fruit crisp. You can actually use many different fruit combinations and variations. I love the idea of plums and raspberries crisp! Blackberries or cherries would also be so tasty.
If you would like, add a bit of lemon juice to the fruit for a little citrus and brightness. A bit of ground cinnamon is a great addition. If needed, add a bit of salt to intensify the flavors. For some extra crunch, add some nuts to your crumble topping. Walnuts or pecans would be so good.
How to make a peach blueberry Crisp
Step 1: Prepare fruit
To begin, preheat oven to 375F. Then, rinse peaches and blueberries. Cut peaches into bite sized cubes.
You can either remove the peach skin of leave it on. Mix the fruit with the sugar, cornstarch, and mint in a mixing bowl.
Then, pour it into a 10 inch cast iron skillet or a greased pie plate or baking dish.
Step 2: Prepare topping and place on top
Next, mix the topping ingredients in a separate large bowl (it should be crumbly but not dry!). Sprinkle the topping all over the top of the fruit mixture.
Step 3: Bake and serve
Place crisp in the oven and bake for 30 minutes at 375F until the top is golden brown.
Finally, allow to cool slightly and serve with a scoop of vanilla ice cream!
Storage and reheating
Once the crisp has cooled completely, transfer to an airtight container and place in the fridge. Store in the fridge for up to 5 days.
Reheat in the oven or microwave until just warmed through. Serve with a cold scoop of ice cream.
You can also freeze this easy peach blueberry crisp recipe. If you are freezing, do everything up to baking, then freeze. Take it out of the freezer when you are ready to bake and enjoy!
Check out these other summer dessert recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Peach Blueberry Crisp
Ingredients
Filling Ingredients
- 5-6 medium peaches or 7-8 small peaches
- 1 cup blueberries
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 5-6 mint leaves chopped
Topping Ingredients
- 1/2 cup rolled oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1 tbsp coconut oil melted
- 1 egg
Instructions
- Preheat oven to 375F. Rinse peaches and blueberries. Cut peaches into bite sized cubes. You can either remove the peach skin of leave it on.
- Mix the fruit with the sugar, cornstarch, and mint in a mixing bowl. Pour it into a 10 inch cast iron or a greased pie plate.
- Mix the topping in a separate bowl (it should be crumbly but not dry!) and sprinkle it all over the top of the fruit mixture.
- Place crisp in the oven and bake for 30 minutes at 375F.
- Allow to cool slightly and serve with a scoop of vanilla ice cream!
Recipe Notes
- Make this recipe gluten free by using an all purpose gluten free flour, gluten free rolled oats and check to make sure the arrowroot starch is gluten free
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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