Peach Blueberry Crisp with fresh, juicy peaches & blueberries topped with a sweet buttery brown sugar crisp topping. Don't forget to serve with vanilla bean ice cream for an unforgettable fruit dessert.
Keyword fruit crisp recipe, peach blueberry crisp
Prep Time 25minutes
Cook Time 30minutes
5peachespeeled and sliced/chunked
1cupfresh blueberrieswashed and dried
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.
Serve with a scoop of vanilla bean ice cream!
If your peaches are really ripe and sweet than adjust the sugar accordingly (the sugar that goes with the peaches & blueberries), if wanted. We love it as is, but I know everyone prefers a different sweetness level. Nutrition information is for one serving (6 servings in this recipe) of the blueberry peach crisp. It does not include additional ice cream on top. To reduce calories top the crisp with some Halo Top vanilla ice cream (it's really good!) or use regular vanilla ice cream which is equally fabulous. If your peaches are really large (like costco sized ones or from an orchard) then just use 4 of them. Use 5 if they are smaller and more normal sized like the ones you would get at a grocery store.