Peach Blueberry Crisp
Peach Blueberry Crisp is a fruit crisp recipe with a sweet, juicy peach blueberry filling topped with a golden brown oatmeal crisp topping. It’s the ultimate summer dessert!
The house has been oddly quiet during the day since my boys started school last Thursday. I miss them walking in and out of the room while I worked even though it distracted me sometimes.
I’ll admit that I get a little lonely working from home sometimes, but at least I have my dog Kal to keep me company.
He really misses the boys too. 🙂
I make fruit crisps often during the summer because they’re a great way to showcase summer fruit and they’re so easy to whip up. I’ve made countless fruit crisp combinations like strawberry rhubarb crisp and apple pear crisp, but this Peach Blueberry Crisp received the highest marks from my boys.
They dubbed it “the best crisp ever” and I have to agree with them. It doesn’t get much better than juicy peaches and plump sweet blueberries cloaked with a warm cinnamon oatmeal crisp topping.
You may be wondering — what’s the difference between a crisp, cobbler and crumble? All three desserts are similar as they include a fruit filling, but the toppings are where the differences lie.
Crisps and crumbles both have streusel toppings, but there are no oats in a crumble topping. And cobblers are topped with a flaky biscuit topping.
I rarely ever make crumbles because I love the chewy texture of the oats in a crisp topping. The oats also give the topping a nice nutrition boost, so I don’t feel as bad if I eat a serving of fruit crisp for breakfast.
Yes, I have eaten fruit crisp for breakfast before, but at least I didn’t top it with ice cream. 🙂
How to make this recipe
This peach and blueberry crisp comes together in about 15 minutes, and the best news is that you don’t have to peel the peaches! The peaches are cooked down so much that I promise you won’t even be able to tell that the skins are still on.
Toss the fruit filling in the prepared pan, assemble your crisp topping, and pop the crisp in the oven and bake for 50-60 minutes or until bubbly and golden brown.
- This peach blueberry fruit crisp is highly customizable and may be made vegan, gluten-free or traditional.
- I prepared my crisp vegan by using coconut oil in the topping instead of butter. The coconut oil makes the crisp topping so tender…I promise you won’t miss the butter! If you prefer butter flavor, go ahead and use the same amount of cold unsalted butter. Simply cut into small cubes and work it into the flour/oat mixture with a pastry blender, fork or your fingers.
- This fruit crisp is great prepared both traditionally and gluten-free. To make gluten-free, use certified gluten-free rolled oats and a gluten-free flour such as Bob’s Red Mill 1 to 1 Gluten-Free Flour in place of the all purpose flour.
- The granulated and brown sugars may be substituted with equal amounts of coconut sugar to make them refined sugar free. Normally I love using coconut sugar in my baking, but I just didn’t feel that the flavor of the coconut sugar worked as well in this recipe.
- The crisp may be assembled in advance and stored in the fridge until ready to bake. Bring to room temperature for 30-45 minutes prior to baking to ensure that the crisp bakes more evenly.
More summer fruit desserts!
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Peach Blueberry Crisp
- 4 cups 18 ounces blueberries
- 2 lbs. peaches pitted and cut into large chunks (I left mine peeled)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup old fashioned rolled oats use certified GF if needed
- 1 cup all purpose flour or Bob’s Red Mill 1 to 1 Gluten-Free flour
- 1/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup melted coconut oil may substitute with the same amount of cold butter, cut in with a pastry blender or fork
- Preheat the oven to 350 degrees. Grease a 9×13″ baking dish and set aside.
- Place the blueberries, peaches, sugar, cornstarch and lemon juice in a large bowl and stir gently to combine. Pour the mixture into the prepared pan in an even layer.
- Combine the oats, flour, sugar, cinnamon and salt in medium bowl. Stir in the coconut oil until well moistened.
- Sprinkle the crumble evenly over the fruit mixture and bake in the middle rack of the oven for 50-60 minutes or until bubbly and golden brown. If the crumble browns too quickly, cover it with foil until it’s finished baking.
- Remove from heat and cool slightly on a wire rack. Serve warm with ice cream if desired and enjoy!
- The crisp may be made in advance and stored in the fridge until 30-45 minutes before baking time (bring to room temperature prior to baking for more even baking).
- Leftovers may be stored in an air tight container at room temperature for 2-3 days or in the fridge for up to 5 days.
- The granulated and brown sugars may be substituted with an equal amount of coconut sugar if you’d like to make this crisp refined sugar free.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.