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This blueberry peach crisp recipe harnesses the flavours of a summer afternoon in the orchard. Make it when the fruit is freshly picked, or with frozen fruit in the winter to bring back memories of warmer days.
We were a little overenthusiastic at the peach orchard this year and came back with a giant basket of perfectly-ripe peaches that needed to be used up. After slicing and freezing quite a few, I started baking. When I shared a quick photo of these cute individual peach crisps on Instagram Stories, I had so many requests for the recipe that I thought I’d better start typing it up as soon as possible. It seems like we’re all in the same boat with an over-abundance of peaches and blueberries right now. Use this blueberry peach crisp recipe to make one medium-sized dessert in a square or round casserole baking dish, or divide it up into ramekins like I did to many mini individual crisps.
More fan-favorite peach recipes to try this season: Summer Peach Pizza With Fresh Basil Leaves
Ingredients Needed for Blueberry Peach Crisp
Some may call this a peach crisp and some may call it a peach crumble, but both recipes are essentially the same thing by a different name. Whatever you call it, these little desserts are the perfect treat to celebrate the best of summer produce.
You’ll need:
- Fresh or frozen peaches
- Fresh blueberries or frozen
- All-purpose flour or whole wheat
- Lemon juice
- Ground cinnamon
- Vanilla extract
- Dark brown sugar and granulated white sugar
- Butter or a plant-based substitute, melted
- Oatmeal (rolled oats or quick-cooking both work)
The great thing about recipes for crisps, crumbles, and cobblers is that when you find yourself with a whole lot of seasonal fruit, you almost always have everything else you need in your baking pantry, so you can whip one up right away. If you use frozen fruit instead of fresh peaches, there’s no need to thaw before baking for this dessert recipe.
Try next: Classic, Old Fashioned Apple Crisp Recipe
Method for Preparing Fruit Crisp With Fresh or Frozen Fruit
Start by dicing your peaches or slicing them into thin slices. You can also use frozen, already sliced peaches if you have some in the freezer. Some people like to peel their peaches before baking with them, the way you would if you were preparing them for canning, but I think it’s really an unnecessary step, so I leave them un-peeled.
Add your chopped peaches to a medium-sized bowl, along with the fresh or frozen blueberries. Over the fruit and berries, sprinkle some flour, lemon juice, cinnamon, and a dash of vanilla. I don’t add sugar to the fruit because I find that summer fruit desserts usually have enough sweetness. Toss and stir the fruit to coat everything, then transfer it to a single baking dish, or several smaller baking dishes. This recipe should make about four large individual ramekins of peach crisp, or about 6 smaller ones.
A summertime baking essential: Easy Peach Cobbler Recipe With Only 3 Ingredients
In a separate bowl, whisk together flour, the sugars, and the oats. Drizzle the melted butter over top and fluff the mixture with a fork until the butter starts to be incorporated into the dry ingredients. You want to create large crumbs and clumps that will bake up to be crumbly and crunchy, just like a coarse streusel crumb topping, so don’t mix too thoroughly.
Spoon the oat crumble topping evenly over each dish of prepared fruit using a tablespoon, then place the ramekins on a baking sheet and transfer them to the oven.
If you’re using handmade pottery ramekins like I did, start with a cold oven and allow the baking dishes to slowly come up to temperature with the oven as it heats up and add about 10 minutes to the baking time. If you’re using regular glass or ceramic baking dishes, you can preheat the oven.
The yummy fruit dessert I make every spring: Simple Strawberry Rhubarb Crisp
Bake for about 45 minutes or until the topping has formed a golden brown crust and the fruit mixture has created a juicy, bubbling syrup. Allow the mini crisps to cool for about 5 minutes on a wire rack before serving or transferring to the fridge to save for later.
These blueberry peach crisps make a lovely breakfast with a sprinkle of ground nutmeg, ginger, yogurt, almond shards, and pecan pieces. They can also be served with vanilla ice cream, vanilla pudding, or whipped cream for a cozy, comforting, old fashioned dessert.
The easiest apple cake you’ll make over and over: 3-Ingredient Applesauce Bread Recipe
This blueberry peach crisp recipe harnesses the flavours of a summer afternoon in the orchard. Make it when the fruit is freshly picked, or with frozen fruit in the winter to bring back memories of warmer days.
- 4 cups Chopped or sliced peaches fresh or frozen
- 1 cup Blueberries fresh or frozen
- 1 tbsp All-purpose flour
- 1 tsp Cinnamon
- 1 tsp Lemon juice
- 1 tsp Vanilla extract
- 3/4 cup All-purpose flour for topping
- 1/4 cup Brown sugar for topping
- 1/4 cup White sugar for topping
- 1/2 cup Oatmeal for topping
- 1/3 cup Melted butter for topping
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In a medium-sized bowl, combine both types of fruit. Sprinkle with the first amount of flour, cinnamon, lemon juice, and vanilla. Stir until everything is combined and the fruit is coated with the other ingredients.
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Spoon the fruit into ramekins to make individual peach crisps, or into one medium baking dish for one larger dessert.
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In a separate bowl, whisk together the second amount of flour, both sugars, and the oatmeal. Drizzle the melted butter over the top and toss the mixture with a fork until it just comes together into large clumps and crumbs.
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Spoon the crumble topping evenly over the fruit. If you are using ramekins, place them on a baking sheet. Bake the peach crisps at 350° for about 45 minutes, or until the topping is golden brown and the fruit mixture is hot and bubbling.
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Allow the blueberry peach crisp to cool on a wire baking rack for five minutes before serving.
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.