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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.
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 ½ in slices about 7 medium-size peaches
  • 2 cups fresh blueberries
  • cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground nutmeg optional


  • ¾ cup flour
  • ¾ cup rolled oats
  • ¾ cup brown sugar
  • ¼ teaspoon salt
  • ½ 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 ½ 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