Peach Blueberry Crisp: A Must Try Summer Dessert Recipe
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.
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!
Ingredients:
This recipe uses simple, basic ingredients. You likely have most of them on hand.
For the fruit filling, you’ll need:
- Fresh peaches
- Fresh blueberries
- Lemon juice
- Salt
- Flour
- Sugar
- Vanilla extract
For the topping ingredients:
- Brown Sugar
- Flour
- Salt
- Butter
- Cinnamon
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 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.
Tips for Success
- I recommend using fresh ripe peaches in this recipe to get the best flavor. However, you can easily substitute frozen berries or peaches in this recipe. Canned peaches also work just fine!
- Use either rolled oats or old-fashioned oats in this recipe to get the best texture. I do not recommend quick oats.
- 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…)
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More Summer Desserts
More yummy dessert recipes to satisfy your sweet tooth.
- Strawberry Shortcakes
- Einkorn Blueberry Crisp
- Hand Pies with Berry Filling
- Frozen Yogurt + Mixed Berry Popsicles
- Salted Caramel Swirl Brownies
- Oatmeal Chocolate Chip Cookies
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.
Ingredients
Filling
- 2 cups blueberries (fresh or frozen)
- 2 cups sliced peaches (fresh, frozen or canned)
- 1/3 cup white sugar
- 1/2 cup all purpose flour
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Crumble Topping
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1 stick of cold butter, cubed
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
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 you loved this blueberry peach 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.
