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5 from 5 votes
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Blueberry Peach Crisp
Prep Time
20 mins
Cook Time
45 mins
Chill Time
15 mins
Total Time
1 hr 20 mins
 

My blueberry peach crisp is easy, no-fuss with ripe summer peaches, juicy berries, and just one bowl—ready for the oven in 20 minutes!

Course: Dessert
Cuisine: American
Servings: 6 people
Author: Gemma Stafford
Ingredients
Fruit Filling
  • 4 cups (1 lb 4 oz/568 g) fresh peaches , sliced
  • 1 cup (5 oz/142 g) blueberries , fresh or frozen
  • ½ cup (4 oz/115 g) granulated sugar
  • 2 ½ tablespoons cornstarch
  • 1 ½ teaspoon vanilla extract
  • ½ vanilla bean pod , cut open with seeds scraped out (optional)
Crisp Topping
  • ¾ cup (3 ¾ oz/105 g) all-purpose flour
  • ¾ cup (2 ¼ oz /64 g) rolled oats , roughly chopped
  • ½ cup (3 oz/85 g) dark brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (2 ½ oz/71 g) pecans , finely chopped
  • ½ cup (4 oz/115 g) butter , cold and cubed
Instructions

  1. Preheat the oven to 350°F (180°C). 


To Make the Fruit Filling

  1. In a 9 inch (23cm) baking dish, mix together peaches, blueberries, sugar, cornstarch, vanilla extract and vanilla. Set aside.

To Make the Crisp Topping

  1. In a large bowl, combine flour, oats, brown sugar, cinnamon, salt and pecans.

  2. Using your fingertips (or a pastry blender), rub in the butter into the dry ingredients until the mixture starts to come together and the lumps of butter are no bigger than the size of a pea.

To Assemble and Bake the Crisp

  1. Evenly sprinkle the crisp topping all over the fruit.

  2. Bake for about 45-50 minutes, or until the topping is golden brown and the filling is bubbling.

  3. Allow to cool for 15 minutes, then serve with vanilla ice cream or whipped cream. Cover and store in the fridge for up to 3 days. 



Recipe Notes
  • 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.