Welcome to dessert perfection! Imagine the juiciest peaches and plumpest blueberries tucked beneath a golden, oat-strewn topping – that’s exactly what you get with this Peach Blueberry Crisp. Bursting with bold, sun-ripened flavors and irresistible texture in every bite, this is the kind of homey treat that brings everyone running to the kitchen. Whether you’re serving it fresh from the oven or sneaking a chilled slice for breakfast, Peach Blueberry Crisp is the ultimate way to celebrate summer’s best fruit with minimal fuss and maximum flavor.
Ingredients You’ll Need
Peach Blueberry Crisp comes together with a handful of easy-to-find ingredients, each playing a key role in building layers of flavor, sweetness, and crunch. Don’t skip a single one; every component brings something special to this spectacular dessert!
- Fresh peaches: Their aromatic, juicy sweetness makes the crisp sing – use ripe but firm peaches for best results.
- Fresh blueberries: Add pops of tartness and gorgeous color throughout every bite.
- Lemon juice: Brightens up the fruit and balances the sweetness beautifully.
- Granulated sugar: Sweetens the fruit base without overpowering it.
- Cornstarch: Thickens the juices so you get luscious fruit instead of a soupy mess.
- Vanilla extract: Rounds out the flavors with a cozy, fragrant note.
- Old-fashioned rolled oats: These bring the essential hearty, crispy crunch to the topping!
- All-purpose flour: Provides structure to the oat topping and helps crisp it up.
- Light brown sugar: Adds caramel-like sweetness and a hint of molasses richness.
- Ground cinnamon: Gives a whisper of spice that pairs perfectly with stone fruit.
- Salt: Just a pinch wakes up every other flavor in the dish.
- Unsalted butter (cold): Diced and cut in for that irresistible crumbly crisp topping.
How to Make Peach Blueberry Crisp
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 350°F (175°C). This ensures your Peach Blueberry Crisp gets a gorgeous, even bake. Lightly grease a 9-inch baking dish with butter or a little nonstick spray to prevent sticking and make serving a breeze.
Step 2: Mix the Fruit Filling
Grab a large mixing bowl and combine your sliced peaches, blueberries, lemon juice, granulated sugar, cornstarch, and vanilla extract. Toss everything together until each fruit piece is coated in the glistening mixture. This step guarantees that the juicy base will thicken just right and burst with flavor. Once mixed, pour the fruit into your prepared baking dish, spreading it out evenly.
Step 3: Make the Oat Topping
In a separate bowl, add your rolled oats, flour, brown sugar, cinnamon, and salt. Give everything a quick mix to disperse the cinnamon and sugar throughout. Next, add in the cold, cubed butter. Using a pastry cutter or your fingertips, blend the butter into the dry ingredients until you have a crumbly mixture reminiscent of wet sand with some bigger butter bits peppered throughout. This texture is key to a fabulously crisp top.
Step 4: Assemble and Bake
Sprinkle the oat topping evenly over the fruit layer. Don’t worry if some fruit peeks through – those bubbling pockets of peaches and blueberries are part of the charm! Slide the dish onto your oven’s center rack and bake for 40 to 45 minutes, or until the topping turns deep golden and the fruit is bubbling around the edges.
Step 5: Cool Slightly and Serve
Once your Peach Blueberry Crisp looks gorgeously browned and fragrant, take it out and let it cool for about 10 to 15 minutes. This brief rest allows the juices to settle, making serving much neater (and keeping tongues safe from piping-hot fruit!).
How to Serve Peach Blueberry Crisp
Garnishes
For that little extra flair, top your servings with a scoop of vanilla ice cream or a billow of softly whipped cream. A sprinkle of toasted sliced almonds or a dusting of ground cinnamon can add a delightful finishing touch.
Side Dishes
While Peach Blueberry Crisp needs no introduction, pairing it with a fresh fruit salad or a tangy lemon sorbet can balance out the sweetness on a warm afternoon or round out a special brunch spread beautifully.
Creative Ways to Present
If you’re serving a crowd or want to impress, try baking individual crisps in small ramekins for charming single servings. For picnics, pack the crisp into mason jars for a portable, picture-perfect treat everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Peach Blueberry Crisp keeps well covered in the refrigerator for up to three days. The flavors mingle and develop, so don’t be surprised if it tastes even better the next day!
Freezing
If you have extra or want to prep ahead, cool the crisp completely, cover tightly, and freeze for up to three months. You can freeze it whole or in individual portions for easy grab-and-go desserts down the line.
Reheating
To reheat, simply pop leftovers in a 350°F (175°C) oven for about 15 minutes or microwave briefly until warmed through. If the topping needs a little crisping up, a couple of minutes under the broiler will revive its golden glory.
FAQs
Can I use frozen fruit for Peach Blueberry Crisp?
Yes, you can use frozen peaches and blueberries if fresh fruit isn’t in season. Just increase the cornstarch to 1.5 tablespoons to help soak up the extra liquid that frozen fruit releases during baking.
How do I make this recipe gluten-free?
Swap the all-purpose flour with your favorite gluten-free blend and ensure your oats are certified gluten-free. The rest of the recipe stays the same and the result is just as delicious.
Can I prepare Peach Blueberry Crisp in advance?
Absolutely! Assemble the crisp, cover, and refrigerate unbaked for up to 24 hours. When you’re ready, bake as directed – you may need to add a few extra minutes if it’s very cold.
What if my topping isn’t getting crispy?
If your topping seems too soft, it might be due to excess moisture from the fruit. Try baking for a few additional minutes, or broil briefly at the end for extra crunch. Using cold butter is also essential for a perfect crisp texture.
Is it possible to adjust the sweetness?
Definitely! If your fruit is exceptionally sweet, you can reduce the sugar a bit, or add more if the fruit is on the tart side. Taste your fruit before assembling and adjust to suit your palate.
Final Thoughts
This Peach Blueberry Crisp is the epitome of summer comfort food, and it’s so remarkably easy that it’ll become a go-to dessert year after year. Whether you’re making it for a family gathering or to treat yourself, you’re in for a real crowd-pleaser. Give it a try – I’m sure you’ll fall in love after just one bite!
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Peach Blueberry Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet peaches and juicy blueberries with this delightful Peach Blueberry Crisp recipe. A golden oat topping crowns a bubbling fruit filling for a dessert that sings of summer.
Ingredients
For the Fruit Filling:
- 4 cups sliced fresh peaches (about 4–5 peaches)
- 2 cups fresh blueberries
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Oat Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cut into cubes)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the fruit filling: In a large mixing bowl, combine the sliced peaches, blueberries, lemon juice, granulated sugar, cornstarch, and vanilla extract. Pour into a greased 9-inch baking dish.
- Make the oat topping: In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold butter cubes and blend until crumbly.
- Assemble and bake: Sprinkle the oat topping over the fruit. Bake for 40-45 minutes until golden and bubbly. Cool before serving.
Notes
- You can use frozen fruit, adjusting cornstarch to 1.5 tablespoons.
- Serve warm with ice cream or whipped cream for added decadence.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
