This simple peach blueberry crisp highlights ripe summer fruit without the fuss of a pie crust. The oatmeal crumble takes five minutes to make—serve warm with vanilla ice cream for an easy crowd-pleasing dessert.
My parents drove up from South Carolina to help with our growing family, and Mom tucked a few perfect South Carolina peaches into the car for us. Baby Leo decided to arrive the night they arrived, so those first peaches didn’t last long.
Fortunately, our neighboring province has excellent peaches and the season is just beginning, which means I finally have time to bake and enjoy a few batches.
Crisps are one of the simplest baked desserts—apple crisp was likely the first dessert I ever made on my own. For me, the oatmeal crumble topping is essential, and you can swap the fruit depending on what’s in season. Peaches and blueberries are late-summer perfection together.
The Best Way to Peel Peaches
Choose peaches that are slightly firm—not hard, but not so soft they fall apart. Firmer fruit holds its shape during baking.
1. Score a shallow “x” on the bottom of each peach, cutting just through the skin.
2. Bring a large pot of water to a boil and drop in the peaches for about 30 seconds, until the skin loosens.
3. Remove peaches with a slotted spoon and transfer them immediately to an ice bath. Once cool, the skin will slip off easily; you can peel them with your hands for minimal waste.
How to Make Peach Blueberry Crisp
1. Peel and slice the peaches into 1/2-inch slices. Combine the peaches and blueberries in a large bowl.
2. Add granulated sugar, cornstarch, vanilla, lemon juice, and a pinch of nutmeg (optional). Toss gently until the fruit is evenly coated.
3. Spread the fruit in a 2-quart (about 2 qt) baking dish in an even layer.
4. Make the crumble topping: in a medium bowl, stir together flour, rolled oats, brown sugar and a pinch of salt. Add cold cubed butter and work it in with your fingers or a fork until the mixture resembles coarse crumbs.
5. Sprinkle the crumble evenly over the fruit and bake in a 350°F (175°C) oven for 40–50 minutes, until the topping is golden and the filling is bubbling.
Let the crisp rest for about 15–20 minutes so the filling sets slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy! If you make this peach blueberry crisp, I’d love to see a photo—tag @ourhappymess on Instagram.
Blueberry Peach Crisp
This simple blueberry peach crisp is a perfect way to showcase beautiful, ripe, juicy summer fruit.
Ingredients
- 5 cups peaches, peeled and cut into 1/2 in slices (about 7 medium peaches)
- 2 cups fresh blueberries
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- 1/4 teaspoon ground nutmeg (optional)
Topping
- 3/4 cup flour
- 3/4 cup rolled oats
- 3/4 cup brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cubed
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the sliced peaches and blueberries with sugar, cornstarch, vanilla, lemon juice, and nutmeg; toss to coat.
- Spread the fruit evenly in a 2-quart baking dish.
- In a medium bowl, combine flour, oats, brown sugar, and salt. Add cubed butter and work it into the dry ingredients until a coarse crumble forms.
- Sprinkle the crumble over the fruit.
- Bake 40–50 minutes until the topping is golden and the fruit is bubbling. Let rest briefly, then serve warm.
Notes
Peeling and slicing peaches: Score a shallow “x” at the bottom of each peach and plunge into boiling water for about 30 seconds until the skin begins to loosen. Transfer to an ice bath, peel with your fingers, then slice into 1/2-inch pieces.
Nutrition (per serving)
Calories: 388 kcal | Carbohydrates: 68 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 7 g | Cholesterol: 31 mg | Sodium: 181 mg | Potassium: 279 mg | Fiber: 3 g | Sugar: 49 g | Vitamin A: 688 IU | Vitamin C: 10 mg | Calcium: 34 mg | Iron: 1 mg