Blueberry Peach Crisp

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Blueberry Peach Crisp is the perfect way to celebrate summer’s sweetest fruit with minimal effort. Whether you’re baking for a casual get-together or just craving something warm and fruity, this recipe checks all the boxes for ease, flavor, and comfort.

• Quick & Easy: Just 20 minutes of prep and one bowl needed—no complicated steps here.
• Seasonal & Fresh: Made with ripe summer peaches and juicy blueberries for peak flavor.
• Minimal Cleanup: One bowl, one baking dish, and you’re done.
• No-Fuss Ingredients: Pantry staples and fresh fruit make this an effortless dessert.
• Perfectly Shareable: Bake as one big crisp or individual servings for a fun summer treat.

It’s no secret I’m a big fan of crisps, but this one feels extra special thanks to the crisp topping—pecans, oats, cinnamon, dark brown sugar, and a generous pinch of salt come together for the perfect balance of texture and flavor. For easy summer baking, especially when you’re hosting a crowd, make the topping up to 3 days ahead and store it in the fridge. Or do what I do: keep a batch in the freezer and sprinkle it straight over fruit, even when frozen. P.S. Don’t skip the secret ingredient in the filling—vanilla! It really brings out the floral notes of the fruit and ties everything together beautifully.

Bold Bakers Loved This!

” Made this today with homemade vanilla ice cream. It’s wonderful!!” -Patricia F

“I have made this twice- once with all peaches and then again last night with all apples. Both times I used almond four in place of the AP to make it GF. So delicious and all my co-worker loved it each time!” — Jamie

IMPORTANT NOTE: This recipe was improved and updated on 6/29/2025, to include explanations and substitutes of key ingredients, make-ahed and storage instructions, crisp variations, answers to the most frequently asked questions, and Pro Chef Tips. (In the video, I made individual servings, but I’ve since updated the recipe to make one large crisp—you can do either.)

Table of Contents

• What Makes This Blueberry Peach Crisp Stand Out
• Tools You Need
• Key Ingredients and Substitutes
• How to Make a Blueberry Peach Crisp
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Fruit Crisp Variations
• FAQs
• More Crisp Recipes

What Makes This Blueberry Peach Crisp Stand Out

This Peach and Blueberry Crisp is a perfect example of why I love crisps—they’re simple, textured, and packed with flavor. While both crisps and cobblers showcase baked fruit, they differ mostly in their toppings:

• Crisps have a crumbly, crunchy topping made with oats, butter, sugar, and often nuts. In this recipe, I use pecans, dark brown sugar, and cinnamon for extra flavor.
• Cobblers feature a softer, biscuit-style or cake-like topping that bakes up fluffy and golden.
• Crisps tend to be lighter and more textured, while cobblers are more doughy and dense.
• If you love contrast—juicy fruit beneath and crisp golden topping above—this recipe is for you.

Tools You Need

• 9-inch (23 cm) baking dish
• Measuring cups
• Measuring spoons
• Mixing bowl

Key Ingredients and Substitutes

Fruit Filling

Peaches

• Provide natural sweetness, juiciness, and a tender texture that softens during baking.
• Substitutes: Nectarines, apricots, or plums.

Blueberries

• Add tartness and vibrant color, balancing the sweetness of the peaches.
• Substitutes: Blackberries, raspberries, or strawberries.

(* You can use fresh or frozen fruits. Note to defrost frozen fruits and drain excess liquid.)

Granulated Sugar

• Sweetens the fruit and helps create the syrupy filling when combined with cornstarch.
• Substitutes: Coconut sugar, brown sugar, or honey (reduce other liquids if using honey).

Cornstarch

• Thickens the fruit juices as the crisp bakes, preventing a runny filling.
• Substitutes: Arrowroot powder, tapioca starch, or all-purpose flour (use slightly more flour).

Vanilla Extract and Vanilla Bean

• Enhance the fruit’s natural floral and sweet notes for deeper flavor.
• Substitutes: Use almond extract sparingly or omit.

Crisp Topping

All-Purpose Flour

• Forms the base of the topping and helps bind the ingredients together.
• Substitutes: Whole wheat flour, gluten-free flour blends, or Easy Almond Baking Mix.

Rolled Oats

• Add chewiness and a hearty texture to the topping.
• Substitutes: Quick oats (slightly softer texture), or chopped nuts for extra crunch.

Dark Brown Sugar

• Provides sweetness with rich molasses notes and helps caramelize the topping.
• Substitutes: Make brown sugar at home in time, or use coconut sugar.

Ground Cinnamon

• Adds warmth and spice that complements the fruit and nuts.
• Substitutes: An equal amount of ground ginger, allspice, or pumpkin pie spice.

Salt

• Balances sweetness and enhances the flavors in the topping.

Pecans

• Bring crunch and a buttery, nutty flavor.
• Substitutes: Walnuts, almonds, or hazelnuts.

Butter

• Binds the topping ingredients and creates a rich, golden, crispy texture when baked.
• Substitutes: Vegan butter for baking will also work.

How to Make a Peach Blueberry Crisp

To Make the Fruit Filling

1. Prep: Preheat your oven to 350°F (180°C) so it’s ready by the time you assemble the crisp.
2. Combine the fruit filling: In a 9-inch (23cm) baking dish, mix together the sliced peaches, blueberries, granulated sugar, cornstarch, vanilla extract, and vanilla bean seeds (if using). Set aside.

To Make the Crisp Topping

3. Mix the dry topping ingredients: In a large bowl, combine the flour, rolled oats, dark brown sugar, cinnamon, salt, and chopped pecans.

4. Add the butter: Using your fingertips or a pastry blender, rub the cold cubed butter into the dry ingredients until the mixture holds together in small clumps—about the size of peas.

To Assemble and Bake the Crisp

5. Add topping to the fruit: Evenly sprinkle the crisp topping over the fruit mixture in the baking dish.

6. Bake the crisp: Bake for 45–50 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
7. Cool slightly before serving: Let the crisp cool for 15 minutes before serving. Top with vanilla ice cream or whipped cream if desired.

Gemma’s Pro Chef Tips

• Use frozen fruit if needed: Frozen peaches and blueberries work beautifully—just thaw and drain them to prevent excess liquid in the filling.
• Boost the filling’s flavor: Add a pinch of ground ginger or cardamom to the fruit for extra warmth and complexity.
• Switch up the nuts: Pecans are great, but walnuts, almonds, or hazelnuts all work well. Toasting them first adds even more flavor.
• Try different spices: Cinnamon is classic, but you can also add a dash of nutmeg, allspice, or even pumpkin pie spice to the topping.
• Make the topping ahead: Prepare it up to 3 days in advance and store in the fridge, or freeze it in a zip-top bag for up to 8 weeks—sprinkle on straight from frozen.
• Serve with something creamy: Vanilla ice cream, whipped cream, crème fraîche, or Greek yogurt are all great options. A drizzle of caramel sauce takes it over the top.

Make Ahead and Storage Instructions

Make the topping ahead:

• Prepare the crisp topping up to 3 days in advance and store it in the refrigerator.
• For longer storage, freeze the topping in a zip-top bag for up to 8 weeks—sprinkle it over the fruit straight from the freezer before baking.

Storage after baking:

• Let the crisp cool for 15 minutes before serving.
• Cover any leftovers and store in the fridge for up to 3 days.

Reheating tips:

• To reheat, warm individual portions in the microwave or place in a 350°F (180°C) oven until heated through and the topping re-crisps slightly.

Fruit Crisp Variations

• Different fruits:
  • Swap blueberries for blackberries, raspberries, or chopped strawberries.
  • Try nectarines, apricots, or plums instead of peaches—or mix a few together for a stone fruit medley.
• Nut-free version:
  • Omit the pecans and add more oats or a few tablespoons of sunflower or pumpkin seeds for crunch without the nuts.
• Gluten-free option:
  • Use a gluten-free flour blend in place of all-purpose flour, and make sure your oats are certified gluten-free.
• Lower sugar:
  • Reduce the sugar in the filling slightly if your fruit is extra sweet, or try using coconut sugar or maple syrup in the topping.
• Add citrus zest:
  • A bit of lemon or orange zest in the fruit mixture adds brightness and depth—especially lovely with berries.
• Warm spice twist:
  • Add a pinch of ground nutmeg, ginger, or cardamom to the topping for extra warmth and complexity.

FAQs

Do I need to peel the peaches?

No, peeling is optional. The skins soften during baking, but you can peel them if you prefer a smoother texture.

What size dish should I use?

This recipe is written for a 9-inch (23 cm) baking dish. You can also divide it into smaller ramekins or pie dishes for individual servings.

Why is my crisp topping not crispy?

This can happen if the butter was too soft, or if the topping wasn’t fully baked. Make sure to use cold butter and bake until the top is deeply golden brown.

Can I make it dairy-free?

Yes! Use a plant-based butter or coconut oil in the topping. The flavor may change slightly, but it will still bake up nicely.

Can I assemble it ahead and bake later?

It’s best to store the topping and fruit separately, then assemble and bake just before serving. Assembling too early can cause the topping to absorb moisture and lose its texture.

More Crisp Recipes

• Sublime Strawberry Rhubarb Crisp
• Caramel Apple Crisp
• Healthy Breakfast Crisp (Gluten Free!)
• Boozy Whiskey Apple Crisp Recipe
• Peanut Butter and Jelly Crisp

IMPORTANT NOTE: This recipe was improved and updated on 6/29/2025, to include explanations and substitutes of key ingredients, make-ahed and storage instructions, crisp variations, answers to the most frequently asked questions, and Pro Chef Tips. (In the video, I made individual servings, but I’ve since updated the recipe to make one large crisp—you can do either.)

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