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Peach and Blueberry Crisp is an easy dessert made at home using fresh summer fruit together with the pantry staples. Your family will love the sweet and crunchy oatmeal and almond topping! Serve it warm with a scoop of ice cream.
Summer fruit crisp – quick and easy!
One of the reasons I love Summer is the abundance of fresh yellow peaches. When they are in season, I am always making desserts with them. This recipe combines fresh peaches together with blueberries to create the ultimate summer dessert!
The fresh yellow peaches and blueberries are sweetened with brown sugar and topped with the crunchy and buttery topping!
The topping in this crisp is truly special, combining together just the right amounts of oats, toasted slivered almonds, brown sugar, butter, and flour.
Toasted almonds add extra crunch and texture to this peach blueberry crisp and take it over the top!
Peach and blueberry crisp – only 15 minutes of prep time!
And the thing I love the best about it? It’s so easy to make!
- It takes only 15 minutes to prepare the ingredients, and then you just bake it in the oven for 45 minutes (idle time while your house gets infused with the delicious smell of baked goodies!)
- I used 4 medium size sliced peaches. You don’t have to peel them – just wash them really well in warm running water to get rid of any dirt and debris. I also used 12 oz of fresh blueberries.
- It’s a super flexible recipe – use any kind of berries you like – blueberries, raspberries, or blackberries. Replace fresh peaches with other stone fruits, such as fresh apricots or nectarines (pitted, of course).
Do you have to peel the peaches?
No! In fact, I so much prefer the peach crisp made with peaches with skins on! It adds more texture, and crunch if you will, and it also helps to keep the peaches from falling apart. Using unpeeled peaches also results in a much better visual presentation! Plus, the skin of peaches contains fiber, so you don’t want to just throw it away!
Best peaches to use:
- Fresh yellow peaches are the star ingredient here and what you should use in the Summer. You can also use white peaches, but yellow peaches make a much better presentation!
- Canned peaches. Drain the peaches first from any syrup or juice. Keep in mind that using canned peaches will result in a softer texture.
- Frozen peaches. Thaw them before using and drain off any liquid. Using frozen peaches in a crisp will also result in a softer texture.
What kind of baking dish to use?
- A 10×7 inch rectangular, high-sided baking dish is what I used.
- Cast iron skillet (10-inch diameter) is another great choice.
- You can also use a 9-inch high-sided round baking dish.
Peach and blueberry filling ingredients:
- Fresh yellow peaches. Take advantage of the Summer’s fresh produce and use fresh stone fruit!
- Blueberries will add color and perfect flavor pairing to peaches. Fresh blueberries also add natural sweetness, vibrancy, and texture.
- Freshly squeezed lemon juice is key here, skip the bottled kind. I squeezed half a lemon into the fruit and berry mixture, you can use even more if you like.
- Cornstarch is an important ingredient to thicken up the fruit filling.
- Butter. I use salted butter. Salt adds a nice dimension to the peach and blueberry crisp.
- Brown sugar sweetens up the fruit filling.
- Vanilla. Use the high-quality vanilla extract.
Crisp topping ingredients:
- Butter. I used salted butter and did not add any extra salt.
- Brown sugar. I used dark brown sugar. You can also use light brown sugar.
- Flour. Use regular all-purpose flour. You can also use gluten-free flour – this cake has been tested with King Arthur gluten-free measure-for-measure flour.
- Oats. I used old-fashioned rolled oats. You can also use regular or quick oats. For gluten-free version, check the package and make sure your oats are labeled gluten-free.
- Almonds. I used sliced almonds that I toasted in the oven until nicely brown. Don’t skip the toasting step – it adds a nice dimension to the crisp.
How to make peach and blueberry crisp:
- First, you will preheat the oven to 375 F.
- Next, make a crisp filling by combining together melted butter, sliced peaches, blueberries, freshly squeezed lemon juice, brown sugar, vanilla extract, and cornstarch in a large bowl. Transfer the fruit mixture to a butter-greased baking dish.
- Then, make a topping by combining flour, oats, and toasted sliced almonds together with the softened (not melted) butter and using a fork to work the butter into the dry ingredients.
- Sprinkle the topping over the fruit mixture in a baking dish.
- Finally, bake the peach and blueberry crisp in the oven and bake, uncovered, for 40 or 45 minutes or until the top is golden and the fruit is bubbling.
Can you make this gluten-free?
Of course! Use gluten-free oats and gluten-free flour. I have tested this recipe with King Arthur’s gluten-free measure-for-measure flour.
Can you make it vegan?
Use maple syrup instead of brown sugar and vegan butter alternative instead of butter. Earth’s Balance Vegan Butter is a good choice here.
Variations:
- Use other types of stone fruit. Pitted fresh apricots, nectarines, or plums will be delicious in this recipe.
- Nuts. I used sliced almonds which I toasted, and they taste great in this peach and blueberry crisp. You can also use chopped pecans or walnuts.
- Oats. You can use either regular, quick, or old-fashioned rolled oats.
- Use granola as part of the topping for even more texture and crunch!
How to serve it?
- Serve it as a luscious warm dessert topped with a scoop of vanilla ice cream or whipped cream! But honestly, this peach and blueberry crisp is so good on its own, it doesn’t need any ice cream!
- Serve it warmed as breakfast with your favorite yogurt spooned over on top!
Storage and Reheating Tips:
- Fridge. Store the crisp (tightly covered) in the fridge for up to 3 days. Any longer than that – and the fruit gets too soggy and mushy.
- Freezer. You can freeze it in a freezer-safe air-tight container for up to 2 months.
- How to reheat. It’s best to reheat the peach and blueberry crisp in an oven-safe baking dish at 375 F until hot. Reheating it in the oven will help to crisp up the topping. Reheating the crisp in the microwave will not really help to crisp up the topping.
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Peach and Blueberry Crisp
Peach and Blueberry Crisp is an easy dessert made at home using fresh Summer fruit together with the pantry staples. Your family will love the sweet and crunchy oatmeal and almond topping! Serve it warm with a scoop of ice cream.
Servings 6 Servings
Equipment
- Cast Iron Dutch Oven/Skillet (I prefer to use cast-iron and then I serve in them as well)
- 10-inch Skillet Cast-iron (my go-to)
- Baking Dish (10 x 7 high sided)
Ingredients
Peach and blueberry filling:
- 4 peaches cored unpeeled, sliced into wedges
- 12 oz blueberries
- 4 tablespoons salted butter melted
- ½ fresh lemon squeezed
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Crisp topping:
- ¼ cup all-purpose flour
- ¾ cup oats old-fashioned rolled or regular or quick
- ½ cup almonds sliced and toasted
- ½ cup brown sugar
- 5 tablespoons salted butter softened not melted
Instructions
Preheat the oven:
- Preheat the oven to 375 F.
- Use a 10 x 7 inch high-sided, rectangular baking dish. Or use a 10-inch high-sided cast-iron skillet or 9-inch or 10-inch high-sided round baking dish.
Make a crisp filling:
- In a large bowl, combine melted butter, sliced peaches, blueberries, freshly squeezed lemon juice, brown sugar, vanilla extract, and cornstarch. Mix really well with the spoon, being careful not to break the fruit. Reserve some of the sliced peaches and blueberries for later use.
- Transfer the fruit mixture to a butter-greased baking dish.
Make a topping:
- In a medium mixing bowl, combine flour, oats, and toasted sliced almonds. Add the softened (not melted) butter and use a fork to work the butter into the dry ingredients until everything is moist and clumps together.
- Sprinkle the topping over the fruit mixture in a baking dish. Scatter the reserved sliced peaches and blueberries around the edges of the crisp.
Bake:
- Transfer the peach and blueberry crisp to the oven and bake, uncovered, for 40 or 45 minutes or until the top is golden and the fruit is bubbling.
- Remove from the oven and let cool slightly.
Notes:
- Toast the almonds. Toast sliced almonds on a parchment paper-lined baking sheet for about 5 or 10 minutes until golden brown in the preheated oven at 375 F.
- Peel the peaches or not? You don’t have to peel peaches. Unpeeled peaches hold up better in a crisp and also make a beautiful presentation. Wash them really well in warm running water to get rid of any dirt and debris. Core the peaches and slice them into wedges.
- Make it gluten-free. I tested this recipe with King Arthur gluten-free measure-for-measure flour. Make sure the oats you’re using are labeled as gluten-free.
- Make it vegan. Use maple syrup instead of brown sugar. Use vegan butter alternatives, such as Earth’s Balance vegan butter.
