Blueberry Peach Crisp
Highlighted under: Sweet Treats
I have to confess, baking sweets isn’t my forte, so when I managed to create this blueberry peach crisp, I felt like I struck gold. It was one of those cozy afternoons when I wanted to use up some ripe peaches from the farmer’s market. Honestly, I was a bit skeptical at first—what if it turned out mushy? But it came together beautifully, with a sweet topping that had just the right amount of crunch. This crisp has become a staple dessert for family gatherings, and it fills the house with such a comforting aroma that it’s hard not to smile while it bakes.
What Makes This Stand Out
- The crunchy topping balances the juicy fruit perfectly
- You probably have most ingredients already at home
- Leftovers are just as good, if not better, the next day
What to Know Before Making Blueberry Peach Crisp
This blueberry peach crisp is really forgiving, which is probably why it’s become one of my go-to desserts. If you don’t have fresh peaches, feel free to swap them with apples or even pears. I’ve done it a few times, and it still turns out great. Just remember that different fruits might need slight adjustments in sugar, so taste as you go and make it your own.
As for the cornstarch, it helps thicken the juices from the fruit, so don’t skip it if you can help it. You want that nice, gooey texture when you scoop out a portion. If you’re in a pinch, arrowroot powder works fine as a substitute, or you could even use flour, just be aware it might not thicken quite as well.
Ingredients
For the filling:
Filling
- 4 cups fresh or frozen blueberries
- 3 cups sliced fresh peaches
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Topping
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
This crisp is best served warm, ideally with some vanilla ice cream on top.
Instructions
Let's get that deliciousness baking:
Prepare the filling
In a large bowl, toss together the blueberries, sliced peaches, sugar, cornstarch, vanilla, and cinnamon. Make sure everything is well coated. You'll want to let this sit for about 10 minutes while you make the topping.
Make the topping
In another bowl, combine the oats, flour, brown sugar, and salt. Add the cubed butter and use your fingers or a pastry cutter to mix until it looks crumbly. Don't worry if some chunks are a little bigger–they're delicious.
Combine and bake
Preheat your oven to 350°F (175°C). Spoon the fruit mixture into a greased 9x13 inch baking dish, then sprinkle the topping over the fruit. Bake for about 30 minutes or until the topping is golden brown and the filling is bubbly. Keep an eye on it so it doesn’t burn.
Let it cool slightly before serving, but don’t wait too long!
Pro Tips
- Feel free to mix in some other berries if you have them on hand.
- Serving it warm with ice cream is always a good idea, trust me.
- You can prep the topping ahead of time and store it in the fridge for a day or two.
Scaling Blueberry Peach Crisp for a Crowd
If you want to make a larger batch, this recipe can easily be doubled. Just grab a bigger baking dish, maybe a 10x15 inch pan, and increase the baking time slightly. Keep an eye on the topping; it could take an extra 5 to 10 minutes. You know it’s done when it’s golden brown and bubbly around the edges.
Leftovers are always a bonus with this crisp. In fact, some say it tastes even better the next day as the flavors have time to meld. Just cover it with foil in the fridge. When you're ready to enjoy it again, a quick warm-up in the oven or microwave will do wonders. You might want to add a scoop of vanilla ice cream on top. Who would say no to that?
Questions About Recipes
→ Can I use frozen peaches instead of fresh?
You can, but fresh really gives the best texture. If you're using frozen, let them thaw a bit first.
→ What if I don’t have cornstarch?
You can substitute with all-purpose flour, but the filling might be a little less thick. It still works!
→ Is this crisp good for breakfast?
Honestly, I wouldn't judge if you had it for breakfast! It's fruit and oats, right?
→ Can I make this ahead of time?
Absolutely! Just bake it ahead and reheat it in the oven before serving.
Blueberry Peach Crisp
Created by: The Simplecooktips Team
Recipe Type: Sweet Treats
Skill Level: Beginner
Final Quantity: 6 servings
What You'll Need
Filling
- 4 cups fresh or frozen blueberries
- 3 cups sliced fresh peaches
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Topping
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
How-To Steps
In a large bowl, toss together the blueberries, sliced peaches, sugar, cornstarch, vanilla, and cinnamon. Make sure everything is well coated. You'll want to let this sit for about 10 minutes while you make the topping.
In another bowl, combine the oats, flour, brown sugar, and salt. Add the cubed butter and use your fingers or a pastry cutter to mix until it looks crumbly. Don't worry if some chunks are a little bigger–they're delicious.
Preheat your oven to 350°F (175°C). Spoon the fruit mixture into a greased 9x13 inch baking dish, then sprinkle the topping over the fruit. Bake for about 30 minutes or until the topping is golden brown and the filling is bubbly. Keep an eye on it so it doesn’t burn.
Extra Tips
- Feel free to mix in some other berries if you have them on hand.
- Serving it warm with ice cream is always a good idea, trust me.
- You can prep the topping ahead of time and store it in the fridge for a day or two.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 272
- Total Fat (g): 10.3
- Saturated Fat (g): 6.1
- Cholesterol (mg): 29
- Sodium (mg): 148
- Total Carbohydrates (g): 39.2
- Dietary Fiber (g): 4.5
- Sugars (g): 19.3
- Protein (g): 3.2