This Peach Blueberry Crisp is full of fresh ripe peaches and juicy blueberries, topped off with a crispy buttery crumble topping. It’s such an easy and delicious dessert that comes together in no time at all. Serve warm with vanilla ice cream or whipped cream for the ultimate sweet treat!
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When it comes to dessert I’m definitely a fruity girl. I grew up with fresh baked apple pie and peach cobbler on the counter all year round. It was glorious.
As a family we were always trekking out to orchards and berry patches picking the fruit ourselves. Then it was back home to bake up some yumminess, and to can or freeze some to be sure it was available whenever the craving hit.
When it comes to fresh summer fruit, blueberries have always been a favorite of mine. I’m always looking for new fresh blueberry recipes to include them in - like my blueberry tart, skillet blueberry cobbler, and blueberry cheesecake jars – sooo yummy!
And since you can never have too many blueberry dessert recipes, today we’re whipping up a Blueberry Peach Crisp!
This crumble is another quick and easy dessert that you’ll be making time and time again.
The combination of the sweet ripe peaches and fresh juicy blueberries is just amazing. Then there’s the addition of the crunchy buttery topping with coconut flakes, sliced almonds, and rolled oats.
Sweet baked fruit + crispy buttery topping = dessert perfection!
And if you want to take it to a whole natha’ dessert level, top it off with a scoop of vanilla ice cream or whipped cream. I’m officially drooling over here – how about you?
Well let’s get to it – shall we??
First we’re going to prep our peaches by removing their skin.
How to easily peel peaches:
- First, using a large bowl make an ice water bath and set aside.
- Fill a large pot about ⅔ with water, and heat to a rolling boil.
- Use a slotted spoon to gently lower each peach into the water.
- Let the peaches sit for 30 seconds, then use the slotted spoon to transfer them to the prepared ice water bath. This will stop the peaches from cooking.
- When peaches have cooled enough to handle, peel the peaches with a small paring knife (I like to make a small “X” cut in the skin and use that as a starting point to peel the skin off).
Now we can make the crisp.
How to make a Blueberry Peach Crisp:
First, preheat the oven to 350 degrees.
Next, slice up the peaches. Using a paring knife, cut around the circumference of the pit. Use two hands to gently twist or pull the peach into two halves, then pop the pit out. If there is some pit left behind or a tough area where the peach pit was sitting, scrape that out as well.
Lay each peach half flat-side down on a cutting board, and slice it into even pieces about ¾ to 1-inch thick (cutting the peach thicker will prevent it from breaking down and getting mushy when it’s baked).
Add the sliced peaches to a large mixing bowl.
Rinse your blueberries, remove any stems you can see and add them to the peaches.
Toss the fruit with sugar and let sit for 20 minutes.
Drain the liquid off the fruit and reserve for a yummy spritzer, cocktail or whatever you want.
Add the lemon juice and cornstarch to the blueberries and peaches and fold together.
What ingredients go in a crisp topping?
Combine the flour, coconut flakes, almonds, sugar, brown sugar, salt, and cinnamon in a medium mixing bowl.
Melt the butter, pour it over the dry ingredients and mix together to form crumble pieces. You make need to work this mixture with your hands to get the pieces to stick together.
Pour the blueberry and peach mixture into a 9x13 baking dish, then sprinkle the crumble topping evenly over the fruit.
Bake at 350 degrees for 40-45 minutes or until the fruit is bubbling and the crumble topping is crisp.
Serve this yumminess warm with vanilla ice cream or whipped cream.
How Do You Store Blueberry Crisp?
Should I store peach blueberry crisp in the fridge?
Blueberry crisp can be left out at room temperature for a couple of days. If somehow your family leaves any remaining after a few days, you’ll want to store it in the fridge in an airtight container.
How Long Does blueberry crisp Last?
Peach crisp will keep for 2-3 days at room temperature, or up to a week in the refrigerator.
Can Blueberry Crisp Be Frozen?
Fruit crisps can freeze for up to 3 months. Make sure it is completely cooled first, then wrap in plastic, and over-wrap that with aluminum foil. When the time comes to eat it, you’ll need to thaw it overnight in the fridge, remove the wrappings, then reheat it in a 350F oven for 20 minutes.
How to Reheat Peach Blueberry Crisp
If you’ve got it stored in the fridge, pull it out to allow the dish to warm up slightly. Meanwhile, preheat the oven to 350 degrees. Then bake for about 15 minutes until the top starts to become crispy again.
You can also nuke a serving for about 30 seconds, but it won’t come out with a crispy top.
This Peach Blueberry Crisp is a classic summer time dessert that comes together so easily! It’s perfect on its own but when I top it off with vanilla ice cream it just takes me right back to mom’s kitchen table. I know you’re going to love this recipe as much as I do!
- For The Fruit Filling:
- 3-3½ pounds of peaches (6-7 peaches)
- 1½ dry pints blueberries (about 14 ounces)
- ¾ cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon plus 1 teaspoon cornstarch
For The Crisp Topping:
- ¾ cup flour
- ⅓ cup rolled oats
- ½ cup coconut flakes
- ½ cup sliced raw almonds
- ½ cup packed light brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup salted butter, melted
For The Fruit Filling:
- Preheat oven to 350 degrees.
- Immerse peaches in boiling water for 30 seconds to one minute. Remove from water and immerse in ice bath to stop them from cooking further.
- Cut small “X’s” in each peach, then peel and slice peaches into thick wedges (¾-1 inch). Add to a large mixing bowl.
- Rinse blueberries, remove any stems and add to the peaches.
- Toss the fruit with the sugar and let sit for 20 minutes. Drain the liquid off the fruit and reserve for spritzers, cocktails or whatever you want.
- Add lemon juice and cornstarch and fold together.
- Add the fruit to a 9x13 baking dish.
For The Crisp Topping:
- Combine the flour, oats, coconut flakes, almonds, brown sugar, salt, and cinnamon to a medium-sized mixing bowl.
- Melt the butter and pour over the dry mixture. Mix the ingredients and work them together between your hands until it forms big crumbles.
- Sprinkle evenly over fruit.
- Bake 40-45 minutes and allow to cool slightly. Serve warm or at room temperature with ice cream or whipped cream.
Serving Size10 ounces
Amount Per Serving Calories 451Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 24mgSodium 196mgCarbohydrates 70gFiber 7gSugar 47gProtein 7g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!