Peach Blueberry Crisp with Brown Sugar Oat Topping

Peach Blueberry Crisp Ingredients

Below are the ingredients grouped by the fruit filling and the oat crisp topping. Exact measurements are included in the recipe card further down.

Filling Ingredients

• Peaches: sliced—ripe but still slightly firm.
• Blueberries: fresh or frozen; keep frozen berries frozen until mixing.
• Granulated sugar
• Cornstarch: thickens the juices so the filling sets.
• Fresh lemon juice: brightens the fruit flavors.
• Vanilla extract
• Cinnamon
• Kosher salt

Crisp Topping Ingredients

• All-purpose flour
• Rolled oats: old-fashioned oats give the best texture.
• Brown sugar: packed, for color and chew.
• Cinnamon
• Kosher salt
• Unsalted butter: melted and slightly cooled.
• Chopped pecans: optional, for extra crunch.

See the recipe card below for precise quantities and proportions.

Variations and Substitutions

A few easy swaps to adapt the recipe to what you have on hand or to suit dietary needs:

• Frozen fruit: Use frozen blueberries and peach slices without thawing; add a little extra bake time to compensate for the extra juices.
• Nectarines: Substitute nectarines for peaches without changing the method.
• Other berries: Blackberries, raspberries, or a mixed-berry blend work well in place of blueberries.
• Nut-free: Omit pecans and the topping will still bake up crunchy from the oats.
• Gluten-free: Replace the flour with a 1:1 gluten-free flour blend and use certified gluten-free oats.

Grab These Tools

All you need are a few basics:

• Baking dish: A 9 x 13-inch dish works well.
• Large bowl: For tossing fruit with sugar and cornstarch.
• Second bowl: For mixing the topping.
• Fork: To work melted butter into the dry topping until clumpy.
• Foil: To tent the dish if the topping browns before the fruit finishes bubbling.

How to Make Peach Blueberry Crisp: An Easy Guide

Active prep is about 20 minutes; the oven does the rest. The process is straightforward: toss the fruit, mix the topping, assemble, bake, then cool.

Toss the Fruit

Preheat the oven to 350°F (175°C) and butter the baking dish. In a large bowl, combine the peaches, blueberries, granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently until the fruit is evenly coated, then transfer everything — juices included — to the prepared dish. Those juices concentrate as the crisp bakes and add depth of flavor.

Mix the Crisp Topping

In a separate bowl, stir together the flour, rolled oats, brown sugar, cinnamon, and salt. Pour in the melted butter and use a fork to mix until you have large, shaggy clumps rather than a fine, sandy mixture. Fold in chopped pecans if using.

Sprinkle Over the Fruit

Scatter the topping evenly over the fruit layer without pressing it down. Leaving larger clumps gives you more crunch and visual appeal.

Bake Until Bubbling

Bake for 40 to 50 minutes, or until the topping is deep golden and the filling is bubbling vigorously in the center. The filling must reach a full bubble for the cornstarch to set properly. If the topping browns too quickly, loosely tent the dish with foil.

Cool Before Serving

Allow the crisp to cool for 20 to 30 minutes so the filling firms up. Cutting into it too soon will give you a runny serving rather than a tidy scoop.

5 Mistakes When Making Blueberry Peach Crisp

Avoid these common mistakes to get the best result:

1. Using overripe peaches: Very soft fruit releases excess liquid, making the filling thin. Choose peaches that yield slightly under gentle pressure.
2. Pulling it out too early: The filling must bubble to activate the cornstarch and thicken properly.
3. Pressing the topping down: Compressing the topping yields a denser, softer crust. Keep it loose for texture.
4. Using quick oats: Quick oats become soft and pasty; old-fashioned rolled oats give the best chew and structure.
5. Slicing while hot: Let the crisp cool so the filling sets; cutting too soon produces a runny serving.

Storing Fruit Crisp

Leftovers keep well and often reheat better than expected.

Storing Leftovers

• Room temperature: Cover loosely and keep on the counter for up to 1 day.
• Refrigerator: Cover and refrigerate for up to 4 days.

Freezing

• Baked: Cool completely, wrap tightly, and freeze for up to 3 months.
• Unbaked: Assemble, freeze, then bake from frozen with extra time; cover with foil once the topping browns.

Reheating Leftovers

• Oven: Reheat at 350°F for 15–20 minutes to revive the topping.
• Single servings: A toaster oven works well.
• Microwave: Quick and convenient but softens the topping; fine for a breakfast treat.

What to Serve with Peach Blueberry Crisp

This warm, jammy crisp is best paired with something cold or creamy:

Toppings and Add-Ins

• Vanilla ice cream: The classic pairing—melting ice cream over warm fruit is irresistible.
• Whipped cream: Light and lightly sweetened for balance.
• Greek yogurt: A tangy option for breakfast-sized portions.
• Cold heavy cream: Poured over the warm crisp for a rich finish.

Tips for the Best Peach and Blueberry Crisp

• Choose fruit carefully: Pick peaches that are fragrant and give slightly to the touch but aren’t mushy.
• Adjust cornstarch: If peaches are especially juicy, increase cornstarch slightly (about 2 1/2 tbsp total) to ensure the filling sets.
• Salted butter swap: If using salted butter in the topping, reduce added salt to 1/2 tsp.
• Let it bubble: Cornstarch activates at a boil, so a full bubble is the sign the filling will be thick.
• Leave the skins on: Peach skins soften and add color and fiber; peel only if you prefer a smoother texture.
• Make big clumps: Squeeze some topping in your hand before scattering to create satisfying crunchy bites.

Peach Blueberry Crisp with Oat Topping

Prep: 20 minutes | Cook: 40–50 minutes | Serves: 8

Ingredients

Filling

• 5 cups sliced ripe peaches (about 6 medium), peeled or unpeeled
• 3 cups fresh blueberries
• 1/3 cup granulated sugar
• 2 tbsp cornstarch (increase to 2 1/2 tbsp for very juicy peaches)
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt

Crisp Topping

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup packed brown sugar
• 1 tsp cinnamon
• 1 tsp kosher salt
• 1/2 cup unsalted butter, melted and cooled slightly
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Butter a 9 x 13-inch baking dish.
2. In a large bowl, combine the peaches, blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently until evenly coated. Transfer the fruit and juices to the prepared dish.
3. In another bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and stir with a fork until large, shaggy clumps form. Fold in pecans if using.
4. Sprinkle the topping evenly over the fruit without pressing it down; leave some larger clumps for crunch.
5. Bake 40–50 minutes, until the topping is deep golden and the filling bubbles vigorously in the center. Tent with foil if the topping browns too quickly.
6. Cool for at least 20 minutes to allow the filling to set before serving.

Notes

Use ripe but firm peaches. If using frozen berries or peaches, add them straight from the freezer and bake a bit longer. Cornstarch needs a full boil to thicken—look for vigorous bubbling in the center.