Blueberry Peach Crisp

This Blueberry Peach Crisp is packed with juicy perfectly ripened peaches, fresh blueberries, warm cinnamon, and topped with a butter oat crisp topping that bakes up perfectly.

Prep Time 20

Cook Time 50

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This Blueberry Peach Crisp is packed with juicy perfectly ripened peaches, fresh blueberries, warm cinnamon, and topped with a butter oat crisp topping that bakes up perfectly.

The peaches become soft while the blueberries burst and the combination creates the most incredible fruity filling underneath the crisp, crumbly topping. Add a scoop of vanilla ice cream to put this crisp over-the-top.

Why You’ll Love This Blueberry Peach Crisp

Simple ingredients
The perfect crisp topping
Great for summer gatherings and holidays
Delicious warm and topped with ice cream

Ingredients

Blueberries – I used fresh blueberries, but thawed frozen blueberries will work too.

Frozen peaches – These are thawed and drained before being used. I prefer frozen peaches to fresh because I don’t need to remove the skins or pits and they’re always perfectily ripened. You can use fresh peaches though or even canned peaches that are drained really well.

Sugar – Granulated and brown sugar are both used in this recipe. Brown sugar and peaches go together so well, it has to be included. Dark brown sugar would work instead of light brown sugar as a substitution.

Cinnamon – This gives the crisp a warmth. It of course can be left out if you would prefer, but I recommend trying it.

Old fashioned oats – This adds texture to the topping. If you only have quick cooking oats, those will work find too.

Butter – I used unsalted butter for this recipe, but you can use salted and reduce or omit the salt if you prefer.

Substitutions and Variations

Use frozen blueberries instead of fresh blueberries in a pinch.
Use fresh peaches or well drained canned peaches instead of thawed frozen peaches.
Swap blueberries for blackberries or raspberries using the same measurements.
Add a splash of lemon juice for a brighter flavor.
Use quick cooking oats instead of old fashioned oats.
Use nutmeg along with cinnamon for extra warmth.
Add chopped pecans or walnuts to the crisp topping.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make Blueberry Peach Crisp

A glass bowl filled with sliced peaches and blueberries, mixed with sugar for a fresh blueberry peach dessert, with a wooden spoon resting inside.

Step 1: Add all of the filling ingredients to a large mixing bowl and stir until well combined.

Sliced peaches and blueberries mixed with sugar and butter in a white baking dish, ready for baking into a delicious Blueberry Peach Crisp.

Step 2: Place the filling in the prepared 9×13 baking dish.

A glass bowl filled with a mixture of dry ingredients, likely flour and oats, perfect for making a blueberry or peach crisp, sits on a white surface.

Step 3: Now make the crisp topping. Add all of the ingredients except the butter into a medium bowl and stir until combined.

A glass bowl filled with crumbly dough mixture for Peach Crisp and a red and white spatula, viewed from above on a white surface.

Step 4: Add the cold slices of butter to the dry ingredients and cut it in a fork or a pastry cutter until it resembles coarse crumbs.

A rectangular white dish filled with a layer of light brown crumbly mixture, perfect for a homemade Blueberry Peach Crisp or classic Peach Crisp, resembling a delicious streusel or crumb topping.

Step 5: Sprinkle the topping evenly on top of the fruit.

A rectangular dish filled with Blueberry Peach Crisp, featuring a golden brown oat topping and visible dark red fruit filling along the edges.

Step 6: Place the crisp in the oven and bake until golden brown and bubbly.

Tips for Best Results

Drain the thawed peaches well so the filling doesn’t become watery.
Use cold butter so the topping doesn’t clump together into a dough.
Let the crisp rest for about 15 minutes before serving so the filling thickens slightly.
If the topping starts to brown too quick, loosely cover with foil.

How to Store and Freeze

Store the crisp covered in the refrigerator for up to 4 days. You can reheat individual servings in the microwave in 20 second intervals or in the preheated 350 degree F oven until warmed through.

To freeze this crisp before it’s baked, assemble the crisp as you would if you were going to bake it. Once it’s all put together, wrap it tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Freezer up to 2 months. Bake from frozen! You may need to add additional baking time.

To freeze the crisp after it’s baked, let it cool completely. Wrap it tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Place in the freezer for up to 2 months. Thaw in the fridge overnight before serving.