Use up those fresh, ripe, & juicy peaches with this Peach Blueberry Crisp. Chunks of sweetened peaches and blueberries topped with a buttery brown sugar crisp topping. This crisp dessert recipe is best served with a scoop of vanilla ice cream!
Peach Blueberry Crisp Recipe
This peach blueberry crisp is the best way, and most delicious way, to use those ripe peaches when they're in season. You can never go wrong with a warm fruit dessert, topped with a sweet & buttery brown sugar crisp, and then served with cold vanilla ice cream that just melts right into the warm fruit crisp.
Peaches + blueberries were meant to go together and this crisp proves it!
- Peaches - This recipe calls for 5 peaches. Make sure they are ripe and have a softer skin to them when you gently press on it. Ripe peaches peel very easily. Remember to take the pit out of the middle!
- Blueberries - Fresh blueberries please. I have never tested this recipe with frozen fruit.
- Granulated Sugar - This is to sweeten the fruit and the crisp topping. You will use some sugar in both.
- Cornstarch - Helps to slightly thicken the fruit juices that are created when you add the sugar to them.
- Butter - I use salted butter.
- All-Purpose Flour
- Brown Sugar - I use light brown sugar and that's what I recommend for all baking.
- Ground Cinnamon - This little amount of cinnamon adds so much warmth to the crisp topping. It really is the 'secret ingredient' if I had to say what makes this crisp so good.
How To Make a Fruit Crisp with Peaches and Blueberries
Learn how to make this dessert recipe for peach blueberry crisp with the easy steps below. Be sure and read to the bottom of the post where you can find a printable recipe card, a pin it button to save to Pinterest, and all the ingredients and detailed instructions to make it.
- Prep : Preheat the oven to 350 degrees and spray a 8x8 baking dish with cooking spray.
- Fruit : Peel the skin off the peaches, cut the peach in half, and take the pit out of the middle. Chop into chunks or slice. Add the peaches, blueberries, sugar, and cornstarch to a mixing bowl. Stir together and let it sit while you prepare the crisp topping. As it sits, the fruit will naturally make some liquid/juice from the sugar. Which is good.
- Crisp Topping : Mix together all the crisp ingredients into a small bowl and stir until it resembles wet sand.
- Baking Dish : Dump the fruit (juices and all) into the prepare baking dish. Evenly top with the crisp.
- Bake : Cook the crisp for 25-30 minutes or until the crisp topping is browned.
- Serve : Serve the crisp warm and topped with a scoop of vanilla ice cream. I recommend serving this dessert within 30 minutes -1 hour of it coming out of the oven.
Peach Blueberry Crisp FAQ's
How Do You Peel Peaches?
- If the peaches are perfectly ripe then the skin should easily peel off with your fingers or a knife. If you're still having trouble getting the skin off there are a couple tricks you can do.
- Place a pot of water, over high heat, on the stove top. Bring it to a boil. Once boiling, drop the peaches inside the water and let them "cook" for 3 minutes. Use a slotted spoon to remove them from the water and onto a towel or paper towel. Once cooled slightly the skin should easily peel off with your fingers.
- You can also try peeling the skin off with a knife. This way can be trickier because usually you end up getting more of the peach part with the skin.
- I recommend making sure that you are using really ripe peaches for this recipe.
- Remember when chopping peaches that you take the pit out of the middle!
Can I Make This Ahead of Time?
- I would not recommend making this crisp recipe too far in advance. The longer that the fresh peaches sit in that sugar, the more liquid they will give off. For some people that's a good thing but it could also mean that the crisp will create too much liquid while baking.
- This recipe is simple to make so I recommend making it right before baking. You could pre peel & slice the peaches and refrigerate them before making the crisp if you wanted to save some time.
How To Store Leftovers
- Store leftovers of this peach blueberry crisp in the fridge, in an airtight container, for up to 3 days.
- Leftovers can be eaten cold or try warming them up in the microwave and top it with a scoop of vanilla ice cream.
- I highly recommend serving with a scoop of vanilla ice cream. My family loves vanilla bean ice cream but regular vanilla ice cream or even french vanilla ice cream can be used.
- You can also eat the crisp as is or try topping it off with some whipped cream. Either homemade sweetened whipped cream or make it easy and use some from a spray can of whipped cream.
Here are a few of my helpful tips for this recipe. I want you to have success recreating this recipe in your own kitchen!
- Salted Butter : I use salted butter in this recipe because that extra touch of salt helps balance out the sweet brown sugar crisp topping. Of course, you can use unsalted butter if that's what you prefer.
- Fruit : We love the mix of peaches + blueberries, but of course only one type of fruit can be used if wanted.
- Fresh Fruit Not Frozen : I have never tested this recipe with frozen fruit and I don't recommend using it.
- Serve Immediately : This dessert is best served soon after it comes out of the oven. The best way to serve a crisp is warmed and topped with the cold ice cream that just melts right into it.
More Fruit Dessert Recipes You'll Love
- Simple Apple Crisp
- Strawberry Raspberry Crumble
- Blackberry Cobbler
- Raspberry Cobbler
- Oatmeal Cookie Apple Crumble
- Snickerdoodle Apple Cobbler
- Fruit Pizza
- Easy Apple Dump Cake
- Berry Crisp Dump Cake
Peach Blueberry Crisp
- 5 peaches peeled and sliced/chunked
- 1 cup fresh blueberries washed and dried
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 6 tablespoons salted butter melted
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- Heat oven to 350°. Prepare a 8x8-inch baking dish and spray with cooking spray. Set aside.
- Add peaches, blueberries, granulated sugar, and cornstarch into a mixing bowl. Use a spoon and stir it all together until the fruit is coated evenly in the sugar/cornstarch. Dump into the prepared baking dish.
- In a small mixing bowl combine all the crisp topping ingredients and stir together until moist, large crumbles form. I use a fork to stir it. Sprinkle the crisp evenly over top the fruit.
- Bake for 25-30 minutes. Crisp topping will be browned and fruit filling should be bubbly up on the sides. Let cool for about 10 minutes before serving the crisp warm and topped with vanilla ice cream.