Peach Blueberry Crisp

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This simple peach blueberry crisp is a perfect way to showcase beautiful, ripe, juicy summer fruit. No pie crust to deal with, just a 5 minute crumble topping. Top with a scoop of vanilla ice cream for a crowd-pleasing summer dessert!

Last month my parents drove up from South Carolina to spend a couple of months with us, and to help out with our soon-to-arrive baby.

Aware of my passion for peaches, mom carefully packed some beautiful South Carolina peaches and smuggled them over the border for us.

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A bowl of blueberry peach crisp with a scoop of vanilla ice cream

But lo and behold, sweet little baby Leo decided to make his appearance on the very night of their arrival and by the time we got out of the hospital, the peaches were no more.

Luckily, we get some pretty respectable peaches from our neighboring province of Ontario and the season is just now starting.

Great timing because now that the newborn phase is over, I have some time on my hands to eat and cook with as many as I can!

overhead view of blueberry peach crisp in a baking dish

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 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! Peaches and blueberries are a match made in late summer heaven.

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

The Best Way to Peel Peaches

Start with peaches that are still fairly firm, not rock hard, but not quite ripe enough for eating raw. This will ensure they don’t lose their shape or disintegrate as they bake.

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

A bowl of peaches, one with an x cut into it for removing the peel

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.

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.

A peach in boiling water to remove the skin and next to that, peaches in an ice bath ready to be peeled

How to Make Peach Blueberry Crisp

1. Cut the peaches into half inch slices and place them in a bowl with the blueberries.

2. Add the sugar, cornstarch, vanilla, lemon juice, and nutmeg.

sliced peaches and blueberries in a bowl and with sugar and cornstarch added

3. Toss until well combined.

4. Spread the fruit evenly in a 2 qt baking dish.

Sliced peaches and blueberries in a bowl and poured into a baking dish

5. In a medium bowl, stir together the flour, oatmeal, brown sugar and salt. Squish in the cubed butter with your fingers or a fork until a coarse meal forms.

6. Sprinkle the crumble mixture evenly over the fruit. Bake at 350 degrees F for about 45 minutes until topping is golden and fruit is bubbling.

Ingredients for crumble topping in a bowl and crumble on top of peaches and blueberries in a baking dish

Let stand for about 20 minutes and serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.

A bowl of blueberry peach crisp with a scoop of vanilla ice cream

Enjoy! xx

Sound good to you? If you make this peach blueberry crisp, I would be thrilled and honored if you would take a pic and tag me on Instagram @ourhappymess!

Enjoy! xx

A bowl of blueberry peach crisp with a scoop of vanilla ice cream

Blueberry Peach Crisp

This simple blueberry peach crisp is a perfect way to showcase beautiful, ripe, juicy summer fruit.
5 from 2 votes
Print Pin Rate Save
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 388kcal
Author: Ann Otis


  • 5 cups peaches, peeled and cut into 1/2 in slices about 7 medium-size peaches
  • 2 cups fresh blueberries
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground nutmeg optional


  • 3/4 cup flour
  • 3/4 cup rolled oats
  • 3/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter cubed


  • Preheat the oven to 350 degrees F.
  • Toss the sliced and peeled peaches with the blueberries, sugar, cornstarch, vanilla, lemon juice and nutmeg until well combined.
  • Spread the fruit evenly in a 2 quart baking dish.
  • In a medium bowl, combine the flour, oats, brown sugar and salt.
  • Add the cubed butter and squish it into the flour oat mixture with fingers or a fork until a coarse crumble forms.
  • Sprinkle the crumble topping evenly over the fruit.
  • Bake in the preheated oven for 40-50 minutes until the topping is golden and the fruit is bubbling. Serve warm.


Peeling and slicing peaches: Score a shallow “x” at the bottom of each peach and plunge into a boiling pot of water for 30 seconds or so until the peel starts to come off.
Remove peaches from the pot with a slotted spoon and transfer to an ice water bath immediately to cool quickly. Peel with your fingers and slice into 1/2 slices.


Calories: 388kcal | Carbohydrates: 68g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 181mg | Potassium: 279mg | Fiber: 3g | Sugar: 49g | Vitamin A: 688IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg
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