Name: Peach Blueberry Crisp
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 cups blueberries (fresh or frozen); 2 cups sliced peaches (fresh or frozen); 1/3 cup white sugar; 1/2 cup all purpose flour; 1 tablespoon lemon juice; 1/8 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup rolled oats; 1/2 cup all purpose flour; 1/2 cup brown sugar; 1/4 tsp salt; 1 tsp cinnamon; 1 stick of cold butter, cubed

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Fresh blueberries and juicy peaches combine to make what can only be described as the perfect summer dessert. Tossed with sugar and then topped with a brown sugar crumble, be sure to top this peach blueberry crisp with a big scoop of vanilla ice cream for a dessert that is out of this world delicious.

peach blueberry crisp in a cast iron skillet topped with a brown sugar streusel topping along with fresh sliced peaches and a scoop of ice cream

Its officially peach season around here. Hallelujah! We have been enjoying fresh berries for a little while, and I love using them in a variety of recipes (like this einkorn blueberry crisp or simple strawberry shortcakes), but boy oh boy have I been ready for peach season.

Fresh peaches are one of my favorite things about summer because they are so darn good. If you haven’t headed out yet to get some fresh peaches from your local farmer’s market, please make it a point to do so. You will be glad you did.

I decided to pair the fresh peaches with fresh blueberries in this recipe because 1). my oldest daughter LOVES blueberries, and 2.) blueberries make it extra pretty and extra delicious. Lucky for me, peaches and blueberries are a perfect match made in fruit crisp heaven.

We won’t talk about how many peach slices I snacked on while making this delicious fruit crisp. Just know that it was more than a couple.

Let’s make it!

Why You’ll Love This Recipe

QUICK AND EASY: The beauty of fruit crisp! No rolling out pie dough, no chilling. Just assemble, bake, and serve. Ready in about an hour!
FRESH SUMMER FLAVORS: I’m not lying when I say this is the ultimate summer dessert! Fresh blueberries and sweet, juicy peaches combine to make the ultimate flavor pairing. The brown sugar streusel topping just makes it over the top delicious.
CROWD PLEASER: This cherry crisp recipe is a great option for serving a large amount of folks. It can easily be doubled! Serve it warm with ice cream and a big dollop of whipped cream.

Ingredients You’ll Need

This is a quick overview of essential ingredients needed for this recipe. Be sure to check out the recipe card below for the full list!

Peaches: Fresh peaches are best! Frozen works too. I do not recommend canned peaches.
Blueberries: Fresh or frozen will also work here.
Sugar: You’ll need it for the fruit filling and the streusel topping. I used a combination of brown and white sugar, but you could substitute with whatever you prefer.
Oats: You’ll need ’em for the streusel topping. Rolled oats definitely work best, but quick oats will work in a pinch.
Cinnamon + Vanilla: Gotta have the flavor, baby! The cinnamon adds a delicious flavor to the streusel topping.

Tips for Preparing to Make This Recipe

If using frozen fruit, allow it to thaw briefly and blot with a paper towel to remove any excess moisture before using.
Rolled oats are best for the streusel topping because they provide the best texture. However, quick oats can be used in a pinch!
The key to the best topping is to use very cold butter. This keeps it from melting everywhere while baking, therefore providing better texture.
I used a 8 inch cast-iron skillet for this recipe which worked great. You could also use a pie dish or other small baking dish.
You can easily customize this fruit crisp recipe! You can substitute a variety of fresh fruit, changing it to whatever is in season. (I’m already dreaming of a yummy apple crisp this fall…)

Be sure to check out the full recipe and ingredient list below!

How to Make Peach Blueberry Crisp

Begin by preheating oven to 350 degrees.
Prepare the fruit filling: To a large bowl, add 2 cups of peeled and sliced peaches, 2 cups of fresh blueberries, lemon juice, vanilla extract and the remaining dry ingredients. Stir and set aside while you prepare the streusel topping.
For the streusel topping: In a separate bowl, add brown sugar, flour, rolled oats, salt, and cinnamon. Stir gently and then add in 1/2 cup (1 stick) of cold, cubed butter. Using a pastry cutter or two forks, begin blending the cold butter into the flour mixture, stopping once the mixture resembles coarse crumbs.
In a well seasoned 8 inch cast iron skillet , pie dish, or lightly greased 9 x 9 baking pan, pour in the fruit mixture, spreading evenly throughout the baking dish. Top with the streusel topping.
Bake in preheated oven for 40-45 minutes or until golden brown on top and the fruit is bubbly around the edges of the pan.
Serve warm or at room temperature with a generous scoop of vanilla ice cream. Store in an airtight container to enjoy for up to 3 days.

fresh blueberries and fresh sliced peaches laying in a small black cast iron skillet on a wooden cutting board

peach blueberry crisp in a small cast iron skillet laying on a wooden cutting board

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FAQs

Unbaked crisp will freeze well for up to 3 months. Once you’re ready to bake, thaw it at room temperature on the counter before baking and serving.

I don’t recommend making this ahead of time because the crust will get soggy. It is best made and baked right away!

I recommend using fresh, ripe fruit that is in season for the best flavor. You can easily swap out the flavors to accommodate whatever is in season!

peach blueberry crisp in a small cast iron skillet laying on a wooden cutting board with ice cream on top

peach blueberry crisp in a small cast iron skillet laying on a wooden cutting board with ice cream and fresh peaches on top

More Summer Desserts

More yummy dessert recipes to satisfy your sweet tooth.

Pin it for Later!

You can find the easy printable recipe card for this yummy peach blueberry crisp down below.

Peach Blueberry Crisp

Fresh blueberries and juicy peaches combine to make what can only be described as the perfect summer dessert. Tossed with sugar and then topped with a brown sugar crumble, be sure to top this peach blueberry crisp with a big scoop of vanilla ice cream for a dessert that is out of this world delicious.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

Filling

2 cups blueberries (fresh or frozen)
2 cups sliced peaches (fresh or frozen)
1/3 cup white sugar
1/2 cup all purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt
1 teaspoon vanilla extract

Streusel Topping

1/2 cup rolled oats
1/2 cup all purpose flour
1/2 cup brown sugar
1/4 tsp salt
1 tsp cinnamon
1 stick of cold butter, cubed

Instructions

Begin by preheating oven to 350 degrees.
Prepare the fruit filling: To a large bowl, add 2 cups of peeled and sliced peaches, 2 cups of fresh blueberries, lemon juice, vanilla extract and the remaining dry ingredients. Stir and set aside while you prepare the crumble topping.
For the crisp topping: In a separate bowl, add brown sugar, flour, rolled oats, salt, and cinnamon. Stir gently and then add in 1/2 cup (1 stick) of cold, cubed butter. Using a pastry cutter or two forks, begin blending the cold butter into the flour mixture, stopping once the mixture resembles coarse crumbs.
In a well seasoned 8 inch cast iron skillet , pie dish, or lightly greased 9 x 9 baking pan, pour in the fruit mixture, spreading evenly throughout the baking dish. Top with the crumble topping.
Bake in preheated oven for 40-45 minutes or until golden brown on top and the fruit is bubbly around the edges of the pan.
Serve warm or at room temperature. Store in an airtight container to enjoy for up to 3 days.

Notes

If using frozen fruit, allow it to thaw briefly and blot with a paper towel to remove any excess moisture before using.

Rolled oats are best for the streusel topping because they provide the best texture. However, quick oats can be used in a pinch!

The key to the best topping is to use very cold butter. This keeps it from melting everywhere while baking, therefore providing better texture.

I used a 8 inch cast-iron skillet for this recipe which worked great. You could also use a pie dish or other small baking dish.

You can easily customize this fruit crisp recipe! You can substitute a variety of fresh fruit, changing it to whatever is in season.

Freezing Instructions: Unbaked peach blueberry crisp will freeze well for up to 3 months. Once you're ready to eat, let it thaw at room temperature on the counter before baking and serving.

Storage Instructions: This crisp will store well covered in plastic wrap at room temperature for up to 3 days.

If you loved this peach blueberry crisp recipe, I would appreciate it if you came back and rated it 5 stars! Leave me a comment and let me know how it turned out for you.

Peach Blueberry Crisp: A Must Try Summer Dessert Recipe