Why you’ll love it: Peach blueberry crisp can be made with fresh or frozen fruit, making it a perfect dessert all year round. It’s especially delicious with a scoop of vanilla ice cream!
How long it takes: 15 minutes to prep, 45 to 60 minutes baking time
Equipment you’ll need: 9 x 13 inch baking dish, mixing bowl
Servings: 8
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. Fruit crisp wins every time!
I imagine peach blueberry crisp would be good at breakfast time, too, with a spoonful of vanilla yogurt on top of it, but I’m just imagining that. I’ve certainly never eaten it for breakfast.
Not more than 25 times, at least.
About This Peach Blueberry Crisp
Works with fresh, frozen, or canned fruit. Peaches not in season anymore? Crisps turn out perfectly with frozen fruit. Frozen peaches work great for peach crumble, too, a “crisp” without oats, or peach coffee cake. Canned peaches work in a pinch, too.
(In fact, even during the summer months, I often use frozen peaches. I’m a little lazy and I don’t love peeling peaches. It’s the fuzz; I just don’t really like touching peaches. Is that strange? I can’t be the only person that shivers at the touch of peach fuzz.)
An easy dessert. Peach blueberry crisp is a great dessert to make for guests because it 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.
Makes your house smell amazing! It’s almost worth it to make this dessert just for the smells that will come out of your kitchen. Try it, you’ll see what I mean!
Helpful Hints
- 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 of topping, leave it all on top instead of working some of it down into the fruit.
- 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!
- You can also add some extra butter to the topping mixture to get it extra golden brown. I actually spray the top of my fruit crisps with a little coconut oil before baking to get a nice golden brown for photos.
You can prep fruit crisps up to a day ahead of time. Cover the dish and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time since the crisp is chilled.
If you have leftover peach blueberry crisp, cover it and store it at room temperature for up to a day. If it’s going to be much longer than than, refrigerate it.
More Dessert Recipes
Peach Blueberry Crisp Recipe
Ingredients
- 32 ounces frozen sliced peaches (or use a comparable amount of fresh or canned peaches)
- 2 cups blueberries, fresh or frozen
- 1 ½ tablespoons cornstarch
- ½ cup all-purpose flour
- 1 cup rolled oats (quick oats are fine, too)
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg (or ½ teaspoon ground nutmeg)
- ⅔ cup packed brown sugar (light or dark)
- ⅓ cup unsalted butter, softened
Instructions
- Preheat oven to 350°F. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray.
- In a large bowl, mix fruit with cornstarch until fruit is coated. Pour into prepared baking dish.32 ounces frozen sliced peaches, 2 cups blueberries, fresh or frozen, 1 ½ tablespoons cornstarch
- In the same bowl that you used for the fruit, 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.½ cup all-purpose flour, 1 cup rolled oats, 2 teaspoons ground cinnamon, ½ teaspoon freshly grated nutmeg, ⅔ cup packed brown sugar, ⅓ cup unsalted butter, softened
- Evenly spread the topping mixture over the fruit.
- Bake for 45 to 60 minutes or until golden brown, bubbling around the edges, and peaches are fork tender. If you used frozen fruit, it will take closer to 60 minutes but fresh fruit will be done sooner.
- Cool slightly before cutting into squares. Fruit crisps are very soft and you won't have nice neat squares. You may even decide to just scoop out portions with large spoon. Serve it warm, topped with vanilla ice cream if you like!
Notes
- Use fresh, frozen, or canned fruit.
- You can make this crisp with a variety of fruits. Try tart cherries, blackberries, raspberries, apples, rhubarb, strawberries, or a combination.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Was easy and good! I tweaked to make a version w/ingredients I could eat…cassava flour, cashew milk butter. I also didn’t have rolled oats …had 5-min steel cut oats. They worked ok but next time will use rolled oats. I used frozen peaches and blueberries and as the recipe said they work great…& saved so much time. I’d never used frozen before & this made me a fan!
So glad you liked it! We have a blizzard coming and I might dig through the freezer and throw together a crisp for myself for some summer flavors.
I came across this recipe when I had some fresh nectarines and used them rather than peaches, with frozen blueberries I had left from making pancakes. I’m not a fan of cinnamon, so I cut back to less than half and added a bit more nutmeg. I made half the recipe in an 8″ x 8″ glass pan baked at 350 degrees, for 40 minutes, in my toaster oven.
I had been thinking about making a pie so I could have it with my favorite ice cream and thought this would work instead. A la mode, it was pretty good but plain I think it needed sugar mixed into the fruit. It qualifies as something I would serve to guests.
I’m glad you enjoyed it! I like things on the less sweet side so if you have more of a sweet tooth, you can definitely add more sugar.
Delicious. It removes the guilt of eating dessert.
So glad you like this recipe, it’s one of my favorites too! Thank you for taking the time to come back and leave a comment!
do you recommend thawing the peaches first or do you put them in the oven frozen? i’m wondering if the crisp gets “soupy” if they’re put in frozen. thanks!
You can put them in frozen!
that’s why we have frozen fruit–to extend the eating season of yummy baked goods
So true!