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4.6 from 15 votes

Peach Blueberry Crisp Recipe

Enjoy fresh summer flavor with this peach blueberry crisp! Peaches combine with blueberries and are covered in a buttery oat topping for a delicious dessert!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 269 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups blueberries fresh or frozen
  • 2 cups peaches fresh, frozen or canned
  • 2 tablespoons butter melted
  • 1 tablespoon lemon juice
  • ½ cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
For the crisp topping:
  • 1.5 cups rolled or old fashioned oats
  • ¾ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter melted, 1 stick

Instructions

    Cup of Yum
  1. Preheat your oven to 350° and grease or spray an 8-inch or 9-inch casserole or baking dish.
  2. If using fresh peaches, pit and slice them. The peach slices don't have to be peeled. If using canned peaches, drain them well.
  3. Place the blueberries, peaches, brown sugar, cornstarch, lemon juice, melted butter, and cinnamon in a large mixing bowl. Stir together to combine & coat the fruit evenly.
  4. Pour the fruit filling into your prepared baking dish. Spread evenly and set aside.
  5. Place the oats, flour, sugar, cinnamon, and salt in a medium bowl to make the crisp topping. Stir to combine.
  6. Pour the melted butter over the ingredients in the bowl and stir until thoroughly incorporated.
  7. Spoon the crumble mixture over the blueberry peach filling and gently spread until the filling is covered evenly.
  8. Bake for 45-55 minutes or until the crisp topping is lightly browned and the filling is bubbly and warm.
  9. Serve warm, as is, or top with whipped cream or vanilla ice cream.

Notes

  • Store your peach blueberry crisp for 2-3 days at room temperature or 3-4 days refrigerated. Be sure to cover with plastic wrap or aluminum foil or store in an airtight container. 
  • Use old-fashioned oats, not steel-cut or quick-cooking oats.
  • The filling will be soupier if you use frozen or canned fruit.
  • To increase the spice level in your crisp, you can add a pinch of ground nutmeg to the fruit filling or add a teaspoon of cinnamon to the crisp topping.
  • You can switch up the fruits and combine blueberries with cherries or peaches with raspberries. Combine your favorite fruits
  • This recipe is excellent to make to serve a crowd. Simply double or triple it and use a large baking dish.
  • Store your peach blueberry crisp for 2-3 days at room temperature or 3-4 days refrigerated. Be sure to cover with plastic wrap or aluminum foil or store in an airtight container. 
  • Use old-fashioned oats, not steel-cut or quick-cooking oats.
  • The filling will be soupier if you use frozen or canned fruit.
  • To increase the spice level in your crisp, you can add a pinch of ground nutmeg to the fruit filling or add a teaspoon of cinnamon to the crisp topping.
  • You can switch up the fruits and combine blueberries with cherries or peaches with raspberries. Combine your favorite fruits
  • This recipe is excellent to make to serve a crowd. Simply double or triple it and use a large baking dish.

Nutrition Information

Calories 269kcal (13%) Carbohydrates 56g (19%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 8mg (3%) Sodium 106mg (4%) Potassium 165mg (5%) Fiber 3g (12%) Sugar 33g (66%) Vitamin A 237IU (5%) Vitamin C 6mg (7%) Calcium 29mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 269

% Daily Value*

Calories 269kcal 13%
Carbohydrates 56g 19%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 8mg 3%
Sodium 106mg 4%
Potassium 165mg 4%
Fiber 3g 12%
Sugar 33g 66%
Vitamin A 237IU 5%
Vitamin C 6mg 7%
Calcium 29mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.