Favorite Peach Blueberry Crisp

If you’re looking for something simple, comforting, and bursting with fruity flavor (and really, who’s not?) this peach blueberry crisp is about to steal your heart. It’s got everything you could want: sweet, juicy peaches, tart little pops of blueberries, and the most buttery, golden crisp topping that’s pure heaven in every bite.

 

Year round peach crisp? Say less.

Easy, Cozy, and Peach Juice Dribbling Down Your Chin Levels of Delicious

I’ve never been the biggest fruity dessert person, but as I get older I seem to be craving more and more apple cobbler and blueberry pie bars.

I mean, don’t get me wrong. My homemade brownies are still getting made on repeat. It’s not like I’m limiting the other desserts, I’m just adding in more fruity desserts.

Balance, you know? 😁

Currently just really loving on peaches. The fresh ones from the farm market are hard to beat, but the best part about this recipe? It’s super versatile, so you can make it year-round.

Got fresh peaches from the farmers’ market? Perfect.

A stash of frozen peaches in the freezer? That works too.

Even canned peaches will do the trick.

So whether it’s a summer evening or a snowy winter day, this crisp is ready to bring a little sunshine to your table.

Either way, it’s the kind of dessert that makes everyone go “Wow!” and then quietly sneak back for seconds (or thirds—we don’t judge here!).

♥ 3 Reasons You’ll Love This Recipe:

So Easy, So Good: Everyday ingredients, no fancy tricks—just good old-fashioned deliciousness.

Fruity and Flexible: Fresh, frozen, or canned peaches all work, so you’re covered no matter what.

Crowd-Pleaser: Perfect for larger get-togethers (double it and bake in a 9×13) or a cozy family dessert.

Helpful Tools:

• Pastry Cutter: Useful for preparing the topping. You can use two forks if you don’t have one of these.
• Food Processor: An even quicker option for preparing the topping!

How To Make Peach Blueberry Crisp:

Combine all of the filling ingredients including the peaches and blueberries in a mixing bowl until the fruit is well coated. Pour into an 8×8 baking dish.

Prepare the oat topping by combining all of the topping ingredients either with a pastry cutter, food processor, or a couple of forks.

Sprinkle the topping over the filling and bake for 30 minutes. Let cool for 10 minutes before serving. We like ours still warm with a scoop of vanilla ice cream, or some whipped cream!

Peach Crisp With Canned Peaches:

You can use canned peaches in this recipe, but be sure to get peaches that are packed in 100% juice and drain them well. The syrup-y peaches will be too sweet for this recipe.

During testing, we found that it was best to mix together the filling without the brown sugar, taste, and then add brown sugar as needed. It’s meant to be sweet, but canned peaches can be sweeter than fresh since they soak up some juice.

Peach Crisp With Frozen Peaches:

When using frozen peaches for this recipe, you’ll want to thaw them first.

I just pop the bag of frozen peaches in the fridge the night before baking, but you could also run the peaches under cool water to thaw them quickly.

Drain off any excess juice/liquid from the peaches before adding them to your filling.

Recipe FAQs:

• Bisquick Peach Cobbler
• Peach Pancakes
• Peach Blueberry Pie
• Peach Cobbler Egg Rolls
• Ginger Bourbon Peach Pie