Crunchy Peach Blueberry Crisp
Sweet summer peaches and juicy blueberries are the perfect match in this Crunchy Peach Blueberry Crisp. The fruit bubbles together beneath the most delicious crunchy topping that’s just begging for a scoop of vanilla ice cream.
It’s the kind of dessert that’s equally at home at a backyard barbecue, a casual dinner with friends, or a quiet evening on the patio. Best of all, it comes together with simple ingredients, letting the fresh fruit do most of the work.
Trust me, you’ll want to make this one while peaches are in season.
Start by making the crunchy topping. Once the butter is worked into the dry ingredients, spread the mixture onto a baking sheet and bake until it’s lightly golden. It may not seem crisp when it first comes out of the oven, but don’t worry—it will continue to crisp as it cools.
While the topping cools, begin the filling. Toss the peaches with the brown sugar, cinnamon, and remaining filling ingredients, then cook them until they’re tender and the juices begin to thicken. This gives the peaches a head start before the blueberries are added, so both fruits finish cooking at just the right time.
Stir in the blueberries during the last few minutes of cooking. They soften just enough to release some of their juices while still holding their shape.
Transfer the fruit to your baking dish and scatter the cooled topping evenly over the top. There’s no need to pack it down. Keeping it loose creates all those wonderful crunchy bits that make this dessert so irresistible.
Bake until the fruit is bubbling around the edges, then let the crisp rest for about 15 minutes before serving. It gives the filling a chance to thicken slightly and makes it much easier to serve.
A scoop of vanilla ice cream melting into the warm fruit is never a bad idea. Enjoy!
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Crunchy Peach Blueberry Crisp
Makes: 10-12 servings
Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Crunchy Topping:
- 1 cup + 2 tbsp all-purpose flour
- 6 tbsp granulated sugar
- 1 cup + 2 tbsp light brown sugar, packed
- 1 tbsp ground cinnamon
- 1/2 tsp salt (reduce to 1/4 tsp if using salted butter)
- 1 & 1/2 cups old-fashioned rolled oats
- 12 tbsp (3/4 cup) unsalted butter, melted
For the Fruit Filling:
- 2 & 1/2 pounds peaches, peeled or unpeeled, pitted, and sliced into 1/2-inch wedges (about 4 cups)
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 2 & 1/2 tbsp light brown sugar, packed
- 1 & 1/4 tsp cornstarch
- 2 & 1/4 tbsp water
- 1 & 1/4 tsp fresh lemon juice
- 2 & 1/4 tbsp butter
Instructions
Prepare the Topping:
Preheat the oven to 300°F. In a large bowl, combine the flour, granulated sugar, brown sugar, cinnamon, salt, and oats. Pour the melted butter over the oat mixture and stir until everything is evenly coated.
Spread the mixture onto a baking sheet and bake for 15 minutes, stirring every 5 minutes. Remove from the oven and set aside. Don’t worry if the topping seems a little buttery at this point—it will crisp up beautifully as it cools and bakes again.
Increase the oven temperature to 350°F.
Make the Filling:
Place the sliced peaches in a large bowl.
In a small bowl, stir together the granulated sugar, brown sugar, cornstarch, water, and lemon juice. Pour the mixture over the peaches and toss until evenly coated.
Melt the butter in a large skillet over medium heat. Add the peaches and cook over medium-low heat for about 15 minutes, or until they begin to soften. Stir in the blueberries and continue cooking until the fruit is tender and the juices have thickened into a light syrup.
Transfer the fruit mixture to a cast-iron skillet or baking dish and spread it into an even layer. Sprinkle the crunchy topping evenly over the fruit. Bake for 10 to 12 minutes, or until the filling is bubbling around the edges and the topping is lightly golden.
Serve warm on its own or with a scoop of vanilla ice cream.
Chef’s Notes:
- Use ripe but still slightly firm peaches for the best texture.
- If using frozen peaches, thaw and drain them well before cooking. You may need to simmer them a few extra minutes to reduce the excess liquid.
- I prefer peeling peaches with a vegetable peeler rather than blanching them. It’s quick, easy, and wastes very little fruit. You can also leave them unpeeled for a more rustic feel.
- A 10-inch cast-iron skillet makes a beautiful presentation, but any similar-sized baking dish will work just as well.
- Leftovers can be covered and refrigerated for up to 4 days. Reheat in a 350°F oven to help restore the topping’s crisp texture.
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