Peach Blueberry Crisp

What stands out: Peach blueberry crisp can be made with fresh or frozen fruit, making it a reliable dessert all year round. It’s especially rich with a scoop of vanilla ice cream!

How long it takes: 15 minutes to prep, 45 to 60 minutes baking time
Equipment you’ll need: 9 x 13 inch baking dish, mixing bowl
Servings: 8

Fruit crisps of any type are our favorite desserts. Have you tried our apple blueberry crisp or this blueberry crisp with coconut? How about strawberry rhubarb crisp or pear ginger crisp? If we had to choose between a fruit crisp and a slice of chocolate cake, the choice would be straightforward. Fruit crisp wins every time!

We imagine peach blueberry crisp would be good at breakfast time, too, with a spoonful of vanilla yogurt on top of it, but we're just imagining that. We've certainly never eaten it for breakfast.

Not more than 25 times, at least.

About This Peach Blueberry Crisp

Works with fresh, frozen, or canned fruit. Peaches not in season anymore? Crisps turn out evenly with frozen fruit. Frozen peaches work great for peach crumble, too, a “crisp” without oats, or peach coffee cake. Canned peaches work in a pinch, too.

(In fact, even during the summer months, we often use frozen peaches. We're a little lazy and we don’t love peeling peaches. It’s the fuzz; we just don’t like touching peaches. Is that strange? We can’t be the only person that shivers at the touch of peach fuzz.)

A straightforward dessert. Peach blueberry crisp is a great dessert to make for guests because it it’s straightforward to prepare, and it’s great warm or as it cools to room temperature. We've made this for company multiple times and people always rave about it. Then we hide the leftovers so we can eat it for breakfast.

Makes your house smell memorable! It’s almost worth it to make this dessert just for the smells that will come out of your kitchen. Try it, you’ll see what we mean!

Helpful Hints

• We like to use a fork to settle some of the topping into the fruit. It’s personal preference. If you like a thick layer of topping, leave it all on top instead of working some of it down into the fruit.
• If you’re topping obsessed like us, double the topping ingredients. It’s a little over the top and a ridiculous ratio of topping to fruit, but it’s also pretty irresistible!
• You can also add some extra butter to the topping mixture to get it extra golden brown. We actually spray the top of our fruit crisps with a little coconut oil before baking to get a nice golden brown for photos.

Make Ahead & Storage Tips

You can prep fruit crisps up to a day ahead of time. Cover the dish and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time since the crisp is chilled.

If you have leftover peach blueberry crisp, cover it and store it at room temperature for up to a day. If it’s going to be much longer than than, refrigerate it.

• Yield: 8 servings
• Prep: 15 minutes
• Cook: 1 hour
• Total: 1 hour 15 minutes

Ingredients

• 32 ounces frozen sliced peaches (or use a comparable amount of fresh or canned peaches)
• 2 cups blueberries, fresh or frozen
• 1 ½ tablespoons cornstarch
• ½ cup all-purpose flour
• 1 cup rolled oats (quick oats are fine, too)
• 2 teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg (or ½ teaspoon ground nutmeg)
• ⅔ cup packed brown sugar (light or dark)
• ⅓ cup unsalted butter, softened

Method

1. Preheat oven to 350°F. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray.
2. In a large bowl, mix fruit with cornstarch until fruit is coated. Pour into prepared baking dish.
3. In the same bowl that you used for the fruit, combine flour, oats, cinnamon, nutmeg, and brown sugar. Cut in butter using your hands, a pastry cutter, or two forks until no large chunks of butter remain.
4. Evenly spread the topping mixture over the fruit.
5. Bake for 45 to 60 minutes or until golden brown, bubbling around the edges, and peaches are fork tender. If you used frozen fruit, it will take closer to 60 minutes but fresh fruit will be done sooner.
6. Cool slightly before cutting into squares. Fruit crisps are very soft and you won't have nice neat squares. You may even decide to just scoop out portions with large spoon. Serve it warm, topped with vanilla ice cream if you like!

Notes

Use fresh, frozen, or canned fruit.

You can make this crisp with a variety of fruits. Try tart cherries, blackberries, raspberries, apples, rhubarb, strawberries, or a combination.