Peach Blueberry Crisp
This Peach Blueberry Crisp is a delicious way to enjoy summer fruit! The sweet, juicy peach and blueberry filling is topped with a crunchy cinnamon oat topping. Top with ice cream for the ultimate summer dessert!
I make fruit crisps often during the summer because they’re a great way to showcase seasonal fruit, and they’re so easy to whip up.
I’ve made countless combinations such as strawberry rhubarb crisp and apple 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 crumble topping.
Of course the best way to enjoy it is with a scoop of vanilla ice cream. Summer desserts really don’t get much better! 🙂
Why you’ll love this recipe
- Blueberry peach crisp is complete with sweet, chunky peaches, plump blueberries and an oatmeal crumble with the warm flavor of cinnamon.
- It’s an easy summer dessert that takes about 15 minutes of prep.
- It can be assembled 1-2 days in advance and baked when you’re ready.
- It’s dairy-free, and it can be customized to be gluten-free with one simple ingredient swap.
Recipe ingredients
- Fruit. As the name implies, this blueberry and peach crisp recipe includes juicy peaches and plump, sweet blueberries. The peaches should be ripe yet firm for maximum sweetness, and they do not need to be peeled. Frozen peaches and blueberries may be used as well.
- Sweeteners. The filling includes granulated sugar so the flavor of the fruit will shine through. Brown sugar is used in the oat crumble topping for warm depth of flavor.
- All purpose flour. You’ll need 1 cup of all purpose flour for the oat topping. Sub the flour with 1 cup of gluten-free 1 to 1 flour or oat flour to make it gluten-free.
- Oats. Use old fashioned rolled oats for a nice chewy texture. Quick oats may be used if that’s all you have on hand.
- Coconut oil. Melted coconut oil helps bind the oat topping and helps it achieve a golden brown color as it bakes. The coconut oil can be substituted with butter…see my apple crisp recipe for full instructions.
- Cinnamon. Adds cozy, warm flavor to the crisp.
- Lemon juice. A bit of fresh lemon juice heightens the flavor of the fruit filling.
See the recipe card below for the full list of ingredients and quantities.
How to make peach and blueberry crisp
This peach and blueberry crisp takes about 15 minutes to prep, and the oatmeal crumble can be prepped 1-2 days in advance.
Pro tip: There’s no need to peel your peaches! The skins of peaches add fiber and a bit of texture, but they soften substantially during baking.
See the recipe card below for full instructions.
- Place the peaches and blueberries in a large bowl. Add the granulated sugar, cornstarch and lemon juice and toss gently to combine.
- Combine the oats, flour, brown sugar, cinnamon and salt in medium bowl. Stir in the coconut oil until well moistened.
- Pour the filling evenly into a greased baking dish.
- Sprinkle the crumble topping evenly over the fruit mixture and bake at 350 degrees for 45-50 minutes or until bubbly and golden brown.
Recipe FAQs
Frozen peaches and frozen blueberries may be used in this peach blueberry crisp recipe. There is no need to thaw fruit first, but keep in mind that the crisp may take longer to bake as the fruit will be frozen.
The skin of the peaches softens during baking, so there is no need to peel them. The skin also provides additional fiber and vitamins so it’s great to include it.
If the blueberry and peach filling is runny, you likely forgot to use cornstarch. Cornstarch is essential to thicken the filling up as it bakes.
Yes! Simply assemble the vegan peach blueberry crisp in advance and store it in the refrigerator up to a day or two in advance. You may also freeze the unbaked crisp in the freezer for up to 3 months.
Recipe Notes
- Pro tip: There’s no need to peel your peaches! The skins of peaches add fiber and a bit of texture, but they soften substantially during baking.
- This peach and blueberry crisp utilizes coconut oil in the oat topping instead of butter, so it’s vegan. If you prefer to use butter, see my apple crisp recipe for full instructions.
- The crisp may be assembled in advance and stored in the fridge until ready to bake. Bring to room temperature for 30-60 minutes prior to baking to ensure that the crisp bakes more evenly.
- Store leftovers in the refrigerator for up to 3 days.
More dessert recipes you’ll love
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
Ingredients
- 4 cups 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
- 1 cup all purpose flour sub with gluten-free 1 to 1 flour or oat flour if gluten-intolerant
- 1/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup melted coconut oil sub with cold butter; see notes
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13″ baking dish and set aside.
- Place the blueberries, peaches, granulated 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.4 cups blueberries, 2 lbs. peaches, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice
- Combine the oats, flour, brown sugar, cinnamon and salt in medium bowl. Stir in the coconut oil until well moistened.1 cup old fashioned rolled oats, 1 cup all purpose flour, 1/3 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon salt, 1/2 cup melted coconut oil
- Sprinkle the crumble evenly over the fruit mixture and bake in the middle rack of the oven for 45-50 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 and enjoy!
Notes
- Pro tip: There’s no need to peel your peaches! The skins of peaches add fiber and a bit of texture, but they soften substantially during baking.
- This peach and blueberry crisp utilizes coconut oil in the oat topping instead of butter, so it’s vegan. If you prefer to use butter, see my apple crisp recipe for full instructions.
- To make this recipe 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 or oat flour in place of the all purpose flour.
- The crisp may be assembled in advance and stored in the fridge until ready to bake. Bring to room temperature for 30-60 minutes prior to baking to ensure that the crisp bakes more evenly.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
14 Comments on “Peach Blueberry Crisp”
I made this for my Bunco couples group and everyone loved it! I served it with vanilla ice cream which was just perfect with the crisp which is not overly sweet. Enjoy it for your next gathering.
Thanks so much for your leaving your feedback Shirley and I’m glad you enjoyed the crisp! 🙂
I am confused on how much blueberries to use because it says 4 cups 18 oz?
It’s 4 cups of blueberries or 18 ounces
This crisp is absolutely gorgeous! The best of summer fruits 🙂
Thank you so much Sarah! 🙂
I’ve been loving blueberries and peaches together this summer! They look so delicious together in this crisp! I have also enjoyed crisp for breakfast, and my justification has been the oats! When oats are involved, it is automatically considered appropriate for breakfast! 😉
Yes, oats and fruit mean breakfast right? 🙂 Thanks Leanne!
Drooling over here looking at your photos of this crisp! I love the combo of blueberries + peach. I could use a nice hunk of this crisp right now 🙂
Thank you Nicole — I wish I could share with you!
I definitely like crisps better than crumbles, but only slightly more…all three have my heart! This crisp looks absolutely perfect, Marcie! I just want to dive right in with my spoon and a big scoop of vanilla ice cream. What a perfect treat for the summer!
Thank you so much Gayle!
I agree that crisps are my favorite too because of the oats! I love how well the chewy textures pairs with the juicy fruit. Yum! I need a bowl of this STAT. 🙂
I’m all about those chewy oats! Thanks Sarah! 🙂