Peach Blueberry Crisp Recipe
Posted: 09/13/2017
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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!
I love fruit crisps so much that I’ve turned them into other things! Try these apple crisp breakfast cookies or my blueberry apple crisp smoothie bowl.
Looking for vegan versions of this delicious dessert? Try gluten free Vegan Blueberry Peach Crisp by Build Your Bite or Mix and Match Vegan Fruit Crumble with Oat Flour by Cotter Crunch.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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!
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition Information
Serving: 1of 8 servings, Calories: 265kcal, Carbohydrates: 45g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 20mg, Sodium: 7mg, Fiber: 4g, Sugar: 28g
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.
Essie says
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.
Rachel Gurk says
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.
Eileen says
Delicious. It removes the guilt of eating dessert.
Rachel Gurk says
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!
Rob says
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!
Rachel Gurk says
You can put them in frozen!
denise says
that’s why we have frozen fruit–to extend the eating season of yummy baked goods
Rachel Gurk says
So true!