Blueberry Peach Crisp
Our Blueberry Peach Crisp is a sweet and tasty dessert filled with blueberries, peaches, cinnamon, sugar, and a decadent crisp topping. This is the ultimate party food too!
Whip up this peach and blueberry crisp next time you are heading to a barbecue or dinner party and aren’t sure what dessert to take. Everyone will rave about it and beg for the recipe, too, so you have been warned. 🙂
The combination of peaches and blueberries is utterly incredible! If you haven’t tried them, you’ll be glad you did after the very first forkful. Don’t forget a helping of vanilla ice cream to finish the treat.
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What Is Needed To Make Blueberry Peach Crisp?
- Brown Sugar
- Ground Cinnamon
- Rolled or Old Fashioned Oats
How To Make Blueberry Peach Crisp
1. Prep a baking dish with grease spray and preheat the oven to 350 degrees F.
2. In a large bowl, combine the peaches, blueberries, brown sugar, cornstarch, and cinnamon. Stir well and make sure all of the fruit is coated evenly.
3. Pour the blueberry and peach mixture into the casserole dish. Spread evenly.
4. Prepare the crisp topping. Combine the flour, sugar, oats, cinnamon, and salt in a bowl and stir well.
5. Add melted butter to the crisp topping and stir. Spoon the topping over the pie filling and gently spread, so it’s even.
6. Bake for 45-55 minutes or until it’s golden brown and the filling is bubbly and warm.
7. Serve and enjoy!
Why You’ll Love Blueberry Peach Crisp
- Incredibly easy to make.
- Crowd pleasing dessert for any occasion.
- Tastes delicious
- Kid approved
- Beautiful presentation
- Great for holidays, barbecues, and parties
Frequently Asked Questions
Can you make blueberry crisp with frozen blueberries?
Yes, you can use fresh or frozen blueberries (and peaches) for this blueberry crisp recipe, and it will turn out great regardless of fresh or frozen fruit. Frozen fruit is my go to when peaches aren’t in season because they taste just as great as fresh.
Do I have to peel peaches to make the crisp?
Yes, it’s best to peel the peaches before making the crisp. You can leave the skin on, but it’s not as good when you are eating it.
Peel the peaches using a sharp knife or vegetable peeler. Or, if time allows, you can blanch the peaches by cutting an “X” shape in the bottom of the peach and place them in a pan with boiling water. Let boil for 3-5 minutes, then remove and place in a bowl with ice water. The skin will rub right off. This method does take a little bit longer but works well if the peaches are over ripened.
What is the difference between a cobbler and a crisp?
A crisp has a topping that is typically made with oats, sugar, and melted butter. It’s more crispy, hence the name “crisp.” A cobbler, however, is made with homemade biscuit dough or cake batter. Both are fantastic desserts!
How do you store leftover blueberry crisp?
Cover the cooled crisp and refrigerate for up to 4 days. Never chill the crisp if it hasn’t had time to cool down. Otherwise, it will become mushy because condensation will develop.
Other great recipes to try containing blueberries:
Blueberry Recipes from a few blogger friends:
Blueberry Peach Crisp
Whip up this peach and blueberry crisp next time you are heading to a barbecue or dinner party and aren’t sure what dessert to take
- 2 cups frozen or fresh blueberries
- 2 cups frozen or fresh diced peaches
- 2 tbsp melted butter
- ½ cup brown sugar, packed
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- For the crisp topping:
- 1.5 cups rolled or old fashioned oats
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ¼ tsp salt
- 1 stick melted unsalted butter
- Preheat your oven to 350° and grease or spray an 8-inch or 9-inch casserole or baking dish.
- Place the blueberries, peaches, brown sugar, cornstarch, and cinnamon in a large mixing bowl. Stir together to combine & coat the fruit evenly.
- Pour the fruit filling into your prepared baking dish. Spread evenly and set aside.
- To make the crisp topping, place the oats, flour, sugar, cinnamon, and salt in a bowl. Stir to combine.
- Pour the melted butter over the ingredients in the bowl and stir until thoroughly incorporated
- Spoon the topping over the blueberry peach filling and gently spread until the filling is covered evenly.
- Bake for 45-55 minutes or until the crisp topping is lightly browned and the filling is bubbly and warm.
- Serve warm, as is, or top with whipped cream or vanilla ice cream and enjoy!
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This week, I’m featuring peach recipes at Tuesday Turn About, and I love this blueberry peach crisp you made! Pinned, and delighted to be featuring your post this week!
Oh Michelle this looks divine! pinned