Easy Peach Blueberry Crisp -

a bowl of peach blueberry crisp topped with vanilla ice cream.

Easy Peach Blueberry Crisp

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 388kcal

Author Ann Otis

Ingredients

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 (reduce to 1/2 cup or less if your peaches are very sweet!)
3 tablespoons cornstarch
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
1/4 teaspoon ground nutmeg optional

Topping

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

Instructions

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.

Video

Notes

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.

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.

Nutrition