This blueberry peach crisp is packed with fresh summer fruit for a fabulous dessert that you'll be making all season!
I love chocolate as much as the next person but fruity desserts are where my heart truly lies.
Crumbles and crips are a wonderful way to make the most of what's in season and right now it is time for blueberries and peaches to shine!
Sweet, but not too sweet, this blueberry peach crisp is perfect served hot with a big scoop of vanilla ice cream. I mean honestly, it doesn't get any better.
What is a crisp?
A crisp, as opposed to a cobbler or crumble, traditionally refers to a mixture of flour, fat, sugar mixed with nuts, oats and spices and baked on top of stewed fruit.
It's sometimes confused with cobbler, which actually involves a wet batter being poured on top of the fruit before baking.
Some people will get technical with you about differentiating between a crisp and a crumble, which I understand to be only a mix of flour, fat and sugar (no extras). But honestly I kind of see the two as pretty interchangeable.
- 10 inch baking dish: I used this Le Creuset Stoneware Baking Dish (image below) for this recipe, butI have also made it in a 10 inch cast iron skillet or square baking pan.
- Mixing bowls
- Measuring cups and spoons
- Cutting board and knife
- Peeler (optional): You can totally do this with a regular knife or your favorite vegetable peeler. I love my Oxo Peeler!
- Fresh blueberries: I love making this recipe during blueberry season so I have always used fresh. I imagine you can substitute with frozen (although I have never tried it) but you would definitely want to defrost them first.
- Fresh peaches: Again, I have only made this using fresh summer peaches but I'm sure frozen would work. Like the blueberries be sure to thaw before baking.
- Lemon Juice
- Ground Nutmeg: Dried or freshly ground both work
- All-purpose flour
- White granulated sugar
- Light brown sugar
- Rolled oats
- Pecans: You could substitute walnuts if you prefer.
- Unsalted butter: Because this recipe calls for 6 tbsp of butter I would stick with unsalted vs. salted. It'll be much easier to control the salt levels. However, if you only have salted butter just omit any added salt and be prepared for a slightly saltier crisp.
Step by Step Instructions
How to make Blueberry Peach Crisp (Crumble)
- Preheat the oven and prepare the fruit.
Preheat the oven to 375 degrees F.
Wash your blueberries and peaches. Then peal the peaches and cut into thin slices.
- Combine the fruit filling ingredients.
Combine prepped blueberries and peaches with sugar, nutmeg, flour, lemon juice and a pinch of salt.
Allow to rest for at least 5 minutes to release the juices.
- Prepare the topping.
Mix together flour, sugars, oats, pecans and a pinch of salt.
Use a pastry cutter or your hands to cut or pinch the butter into the flour mixture until it is well incorporated and has a crumbly texture.
- Transfer the fruit to the baking dish and add the topping.
Prepare your baking dish with with a little butter then pour the fruit mixture into the dish.
Sprinkle the crisp topping mixture evening over the fruit.
- Bake and enjoy!
Bake the Blueberry Peach Crisp at 375 degrees F for about 40 minutes until the filling is bubbly and the topping is crisp and golden brown. Enjoy!
Frequently Asked Questions
For the most part yes! I actually use this crumble / crisp topping for a variety of other fruity desserts.
The only thing that might need some adjusting is the sugar. Depending on the sweetness of the fruit you use, you may want to add a little more or less sugar according to taste.
Feel free to experiment and find what you like best!
You can! Simply make the crisp according to the instructions up until baking.
Then wrap the pre-baked crisp in freezer safe packaging and freeze for up to 3-4 months.
To serve, simply remove the crumble from the freezer and thaw in the fridge overnight. Then bake according to the original instructions.
Yep, you certainly can!
Simply multiply the ingredients by the amount you want and add an additional 5-10 minutes of bake time.
My favorite way to eat this Blueberry Peach Crisp is hot with a big scoop of vanilla ice cream.
It's also fantastic with custard or whipped cream or eaten on its own.
Check out more Dessert Recipes from The Jam Jar Kitchen!
Made this Blueberry Peach Crisp? Let me know what you think in the comments.
Blueberry Peach Crisp
For the Fruit Filling
- 2.5 cups fresh blueberries
- 2.5 cups fresh peaches, peeled and sliced
- 3 tbsp all-purpose flour
- ⅓ cup white granulated sugar
- ½ tsp ground nutmeg
- juice of ½ lemon approximately 1 tbsp
- pinch of salt
For the Crisp Topping
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ¼ cup white granulated sugar
- ⅔ cup rolled oats
- ⅓ cup pecans, finely chopped
- 6 tbsp cold unsalted butter, cubed
- pinch of salt
- Preheat the oven to 375 degrees F. In a mixing bowl combine all fruit filling ingredients and mix to combine. Set aside and allow to rest for at least 5 minutes so the juices can release.
- In another mixing bowl combine remaining all-purpose flour, brown sugar, white granulated sugar, rolled oats and a pinch of salt. Stir to combine. Add in the cubed, cold unsalted butter. Use a pastry cutter (see about for alternative methods) and/or your hands to press or pinch the butter into the flour mixture until it is well incorporated and forms a crumbly texture.
- Prepare the bottom of a 10 inch casserole dish or cast iron skillet with a little butter. Stir the fruit mixture to incorporate the juices and pour into the baking dish. Sprinkle the flour and butter mixture evenly over the top of the fruit. Bake at 375 degrees F for about 40 minutes until the fruit is bubbly and the topping is crisp golden brown. Remove from the oven and allow to set for at least 5-10 minutes before serving. Serve hot with ice cream, custard, whipped cream, or simply on its own. Enjoy!