Peach blueberry crisp can be made with fresh or frozen fruit, making it a perfect dessert all year round, especially with a scoop of vanilla ice cream!
Okay, I know I’m pushing the limits of summer here. I’m squeezing in one last recipe that’s reminiscent of summer before it’s all pumpkin, squash, apples, and sweet potatoes. I thought about saving it until next spring but it’s one of my favorite things to eat, and I make it all year round.
Peaches not in season anymore? Crisps turn out perfectly with frozen fruit. In fact, even during the summer months, I often use frozen peaches. They work great for peach crumble, too, a “crisp” without oats, or peach coffee cake. Canned peaches work in a pinch, too.
I’m a little lazy and I don’t love peeling peaches. It’s the fuzz…I just don’t really like touching peaches. Does that make me sound like a weirdo? I can’t be the only person that shivers at the touch of peach fuzz. Am I?
Fruit crisps of any type are my favorite desserts. Have you tried my apple blueberry crisp or this blueberry crisp with coconut? How about strawberry rhubarb crisp or pear ginger crisp? If I had to choose between a fruit crisp and a slice of chocolate cake, the choice would be so easy — crisp wins.
Choosing between crème brûlée and this, well, that would be a little more difficult. I’ll take the crème brûlée for dessert and save the peach blueberry crisp for breakfast the next morning. I imagine it would be good with a spoonful of vanilla yogurt on top of it at breakfast time….but I’m just imagining that. I’ve certainly never eaten it for breakfast.
Not more than 25 times, at least.
PS: Do you love crème brûlée as much as I do? Make sure to check out this easy crème brûlée recipe – you won’t believe the cooking method!
Peach blueberry crisp is a great dessert to make for guests because it makes your house smell amazing, it’s easy to prepare, and it’s great warm or as it cools to room temperature. I’ve made this for company multiple times and people always rave about it. Then I hide the leftovers so I can eat it for breakfast.
Just kidding, I would never do that. (Yes, I would.)
Tip: I like to use a fork to settle some of the topping into the fruit. It’s personal preference, if you like a thick layer on top, leave it there. You can also add some extra butter to the top to get it extra golden brown. (I’ll let you in on a secret — I spray the top of mine with a little coconut oil to get it nice and golden brown for photos.)
If you’re topping obsessed like me, double the topping ingredients. It’s a little over the top and a ridiculous ratio of topping to fruit, but it’s also pretty irresistible!
- 32 ounces frozen sliced peaches
- 2 cups fresh or frozen blueberries
- 1 1/2 tablespoons cornstarch
- 1/2 cup all-purpose flour
- 1 cup rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly ground nutmeg (use already ground if you have to)
- 2/3 cup packed brown sugar
- 1/3 cup softened unsalted butter
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, mix fruit with cornstarch until fruit is coated. Pour into prepared baking dish.
- In the same bowl, combine flour, oats, cinnamon, nutmeg, and brown sugar. Cut in butter using your hands, a pastry cutter, or two forks until no large chunks of butter remain.
- Bake for 45-60 minutes or until golden brown, bubbling around the edges, and peaches are fork tender.
- Serve warm -- it’s great topped with vanilla ice cream!
- Use fresh, frozen, or canned fruit.
- You could make this crisp with a variety of fruits. Try tart cherries, blackberries, raspberries, apples, rhubarb, strawberries, or a combination.
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.