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This PEACH BLUEBERRY CRISP is packed with juicy peaches and blueberries with the most amazing oat topping. We like to top this off with whipped cream or vanilla ice cream, but it’s also pretty perfect on it’s own!
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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.
Seems healthy, right? 😉
Anyway, this peach crisp recipe ranks right up there as one of my favorite ways to bake with peaches. The oat topping is seriously irresistible! Reminds me of our blueberry crisp but just a bit different.
Let me show you how to make this easy peach crisp!
How to:
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The filling consists of peaches, blueberries, brown sugar, flour, cinnamon, lemon juice, and cinnamon.
You’ll just stir these together to get the fruit coated.
The flour helps soak up some of the fruit juices and the cinnamon adds the perfect touch.
You can use fresh or bottled lemon juice here. Either works fine!
The oat topping consists of flour, oats, brown sugar, butter, cinnamon, and baking powder.
You’ll need a pastry cutter to cut the ingredients together. You could also do this in a food processor or with a couple of forks.
The mixture should be nice and crumbly before sprinkling it over the top of your filling.
As the crisp bakes the peaches and blueberries will soften and bubble and be impossible to resist!
Serve warm with ice cream or at room temperature with a dollop of 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.
When using canned peaches, I recommend mixing together the filling without the brown sugar and tasting. If you still think it needs brown sugar, go ahead and add it. If not, it’s fine to skip it.
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.
Want more peach recipes?
Give this Bisquick peach cobbler a try – it’s so easy!
My peach pancakes are a favorite in our house when we have fresh peaches on hand. The kids just love them.
But of course, we can’t resist a fresh peach eaten plain with the juice dripping down your arm. Is there anything better? 🙂
Peach Blueberry Crisp
Ingredients
For the filling
- 4 cups sliced peaches, see note
- 6 ounces blueberries, fresh or frozen
- 2 tablespoons brown sugar
- 3 tablespoons flour
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
For the topping
- ½ cup flour
- ½ cup rolled oats
- ½ cup brown sugar
- ½ cup cold butter, cubed
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon baking powder
- dash salt
Instructions
- Preheat oven to 375 degrees.
- Add all of the ingredients for the filling to a large mixing bowl and stir well to combine.
- Pour filling int an 8x8 baking dish.
- Add all of the topping ingredients to a medium bowl and use a pastry cutter or 2 forks to work the dough together until it forms small crumbs.
- Sprinkle the topping over the filling.
- Bake for 30 minutes.
- Let cool for 10 minutes before serving.
Ali says
LOVE this! And my family LOVES this recipe! So easy and quick and with fantastic results. The only bad thing is I can only make it in the summer because I prefer to use fresh peaches. I added chopped pecans to the crisp topping because I love nuts – that’s the only change. LOVE IT!
Karly says
Oh, I bet it’s delicious with pecans! ๐
Thanks for the review!
Pam Young says
I absolutely love this recipe. I used fresh peaches and blueberries. I was really skeptical about the amount of sugar. It just didnโt seem like enough. Turns out it was perfect!! I would change a thing. I would set it on a cookie sheet, since mine bubbled over. Yuuuuuuuum!!
Karly says
Thanks for sharing, Pam! So glad this recipe was a hit. Hope the oven wasn’t too messy. ๐
Jessica says
This recipe is soooo yummy!!!! Love it so much, its easy to make and you get an amazing dessert in no time at all!!!!
Karly says
Thanks, Jessica!
Jessica says
This looks delicious! I am making this tonight! Can you substitute coconut oil for the butter?
Karly says
Hi Jessica! I wouldn’t use coconut oil in this one as you need to cut the butter and flour together to form a crumb topping.
Stephanie Joy says
I made this tonight. It was delicious. I cooked as instructed however I did finish it off with about 10 minutes on low broil because I wanted a more browned crispy crisp ๐
Karly says
So glad you enjoyed it!
Francine Desilets says
Gonna make this for Thanksgiving tomorrow. Can I make ahead?
Karly says
I’m a bit late to respond, but yes this one will be fine to be made ahead. Store in the fridge and bring to room temperature or pop in the oven to warm it a bit before serving.