Easy Peach Blueberry Crisp

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The epitome of simple summer desserts, this blueberry peach crisp with juicy fresh peaches and sweet blueberries is topped with a buttery crumble topping.

I don’t think there’s a fruit I look forward to more than a really good, in-season peach. Not a grocery store peach shipped from somewhere far away in January – a proper summer peach that’s fragrant and deeply colored and perfectly juicy.

When those show up at the farmers market, I buy too many every single time. More than I can reasonably eat on their own, which means they need to go somewhere.

They sometimes go into this grilled peach salad, or these peach and raspberry oatmeal bars I love making for the kids, or I love using them for these roasted peaches with pistachio crumble whenever we have company.

But pretty much every single year, the first place they go is into this peach blueberry crisp.

I’m an old hand at making crisps, and I believe apple crisp may be the first dessert I actually made on my own as a kid. A fruit crisp is about as simple as baking gets.

As far as I’m concerned the oatmeal crumble topping is non negotiable, but the fruit can be anything you like! I’ve made this with raspberries, with apples, with mixed berries – but this peach combination with blueberries is my favorite by a long shot.

The sweetness of the peaches and the slight tartness of the blueberries together is just a match made in late summer heaven.

Why You’ll Love This Blueberry Peach Crisp

The best of summer in one dish. There is no better use of peak season fresh peaches and blueberries than this. The fruit gets jammy and bubbling under that buttery topping and it is just SO good!

That crisp topping. Buttery, crunchy, golden – the oat crisp topping is the thing dreams are made of and honestly the reason I’ll always choose a crisp over a pie.

No pie crust required. The topping comes together in about five minutes with basic ingredients you probably already have in your pantry. No chilling, no rolling, no stress.

Feeds a crowd. This is a great option for summer entertaining or a family gathering where you need a dessert that goes a long way.

Ingredient Notes

For the Fruit Filling

Fresh Peaches

Look for peaches that are fragrant and give slightly when pressed – not rock hard, but not overly soft either.

Slightly underripe peaches actually hold their shape better in the oven, but ripe peaches are easier to peel, so I like to use them at peak ripeness. See the section below on how to peel them easily!

Fresh Blueberries

Blueberries add a lovely tartness that balances the sweetness of the peaches beautifully. Frozen blueberries work as a substitute, but fresh fruit is always better when in season.

For a peach melba vibe, try subbing raspberries for the blueberries.

Granulated Sugar

This sweetens the fruit filling and helps draw out the natural juices from the peaches as they bake. If your peaches are very ripe and sweet, you can reduce the sugar.

Cornstarch

This is what thickens the fruit juices as the crisp bakes, so you get a jammy, saucy fruit filling rather than a watery one. Don’t skip it.

You can use flour instead but you’ll want to double the amount, and whisk it with the sugar before adding it to the filling so it doesn’t clump.

Vanilla Extract

This adds a warmth and depth to the peach blueberry crisp that makes the whole thing taste more complex and layered.

Lemon Juice

A little bit of lemon juice brightens the flavor and keeps the fruit from tasting too flat or one-dimensional.

Ground Nutmeg

Optional but lovely – adds a subtle warmth that pairs really beautifully with the peaches. Cinnamon would work here too if you’d prefer, or a combination of both.

For the Crumble Topping

Flour

Standard all-purpose flour is the base of the streusel topping and is what gives it structure.

Rolled Oats

The oats are what give this topping its characteristic texture and nuttiness. Make sure you’re using rolled oats rather than quick oats – quick oats will give you a mushier top rather than the crispy one we are aiming for.

Brown Sugar

Brown sugar adds a lovely caramel-like sweetness and depth to the crisp topping that white sugar just doesn’t replicate. Pack it tightly when measuring, or weigh it!

Cold Butter

The butter needs to be cold and cubed – this is what creates those lovely crumbly clumps in the topping rather than a smooth paste.

Now before we get to the step-by-step, I want to show you the easiest way to peel peaches with zero waste.

The Best Way to Peel Peaches

This method works best with peaches that are nice and ripe. If they are just slightly underripe, you can boil them a bit longer to loosen the skins, or just use a peeler.

1. Score each peach with an “x” on the bottom. No need to go too deep – just cut through the skin.

2. Bring a large pot of water to a boil and put the peaches in for about 30 seconds, until the peel starts to come away from the flesh at the X.

3. Scoop the peaches out with a slotted spoon and plunge them into an ice bath to cool them quickly. You should then be able to peel the peaches easily with just your hands.

Step-by-Step Instructions

1. Preheat the oven to 350°F.

1. In a large bowl, toss the sliced peaches and blueberries together with the sugar, cornstarch, vanilla, lemon juice, and nutmeg until everything is evenly coated.

1. Spread the fruit evenly in a 2 qt baking dish (11″x7″ or 9″x9″ work well).

1. In a medium bowl, stir together the flour, oats, brown sugar and salt.

1. Squish in the cubed butter with your fingers or a fork until a crumbly topping forms.

1. Sprinkle the crumble mixture evenly over the fruit.

1. Bake at 350 degrees F for about 45 minutes until topping is golden and fruit is bubbling.

Recipe Tips for Success

Use the right peaches. Perfectly ripe or slightly underripe peaches hold their shape much better than very ripe ones, which can turn mushy. You want fragrant peaches that give just slightly when pressed, not completely soft ones.

Keep the butter cold. Working cold butter into the topping quickly is what gives you those irresistible crumbly clumps. If your kitchen is warm, pop the assembled topping into the fridge for 10 minutes before spreading it over the fruit.

Let it rest before serving. I know it’s tempting to dig straight in, but giving it 20 minutes out of the oven makes a real difference. Everything thickens as it cools and you get much more satisfying spoonfuls.

Watch for the bubble. The visual cue you’re looking for is the fruit bubbling up around the edges of the dish. If the top is browning quickly but nothing is bubbling yet, tent it loosely with foil and keep going.

Recipe Variations

Add in some nuts. A handful of roughly chopped walnuts or pecans scattered into the topping adds a lovely crunch and nuttiness. Toast them lightly first for the best flavor.

Try coconut oil. Coconut oil can be substituted for the butter in the topping for a dairy-free version. Use the same amount and just make sure it’s solid rather than melted!

Make it gluten-free. Swap the all-purpose flour for a 1-to-1 gluten-free flour blend and use certified gluten-free oats for an easy gluten-free dessert recipe that nobody will notice is any different!

Try different fruit combinations. This oat crumble topping works with pretty much any fruit – try it with raspberries and peaches, or go full blueberry if that’s what you have. An apple and blueberry version is also a great transition into fall!

Serving Suggestions

With vanilla ice cream. This is the non-negotiable for me. The cold, creamy ice cream melting into the warm peach blueberry crisp is just absolutely perfect.

With whipped cream. A big dollop of freshly whipped cream is a slightly lighter option that’s just as good, especially if you’re serving this at a summer dinner party.

For breakfast the next day. I’m not going to pretend I haven’t eaten leftover blueberry peach crisp for breakfast with a spoonful of Greek yogurt. It’s basically a fruit crisp granola situation and I have zero regrets!

Storage Instructions

Let the crisp cool completely, then cover the baking dish with plastic wrap or transfer to an airtight container and store in the refrigerator for up to 4 days.

The crisp topping will soften slightly as it sits but it’s still delicious. Reheat in a 350°F oven for about 10-15 minutes to bring some of the crunch back.

This peach blueberry crisp also freezes really well! Let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through and the topping is crispy again.

You can also freeze the unbaked crisp – just assemble it, wrap it well, and bake straight from frozen, adding about 15-20 minutes to the bake time.