Perfect Blueberry Peach Crisp Recipe

I love the flavor of summer fruits, and this blueberry peach crisp is absolutely on point. some links in this article are affiliate links that may earn me a commission if you purchase through them.

This recipe is a twist on a classic peach crisp recipe from my family that I played with one day when I didn’t have enough peaches but did blueberries. It was a match made in heaven, and I make it this way always now.

The juicy blueberries and sweet peaches pair perfectly with the cinnamon and oat streusel topping. I add a bit of nutmeg for a little more oomph, and it makes one of my hands down favorite desserts.

Best of all, this is quick to prepare, so it’s a great baked dessert to make for a party or a pot luck.

Whenever fresh peaches are in season, I love to bake with them. If you need other ideas, try my fresh peach scones or traditional peach kuchen.

Can I skip the blueberries?

If you want to make this a straight up peach crisp, go for it. Just add an extra cup to cup and a half of peaches, and you’re all set.

PS When I’m measuring my fruit, I love to use my angled measuring cups. It makes it so easy to see exactly how much I have easily and quickly – no matter what I’m measuring.

Can I use frozen fruit?

You can, and I have. I especially tend to use frozen blueberries because it’s so much easier and economical to find them sometimes.

If you use frozen fruit, do not thaw the fruit before baking. Bake it from frozen to retain the texture of the fruit better.

You do need to add an extra 10-15 minutes to your bake time when you use frozen fruit instead of fresh blueberries and ripe peaches, but it does work.

I have also used jarred peaches, and they also work well. I like them better than canned peaches, as I find they have better texture and flavor.

When I use them, I take out or cut down on the brown sugar I add to the filling because they are already sweeter than fresh or frozen peaches.

Can I make blueberry peach crisp ahead of time?

You can definitely prep it ahead of time, and you can bake it earlier in the day. However, crisps are definitely best the first day you make them, so I would not make the entire thing ahead of time.

You can prep the streusel topping in a bowl and cut up the fruit to place in the fridge, but you don’t want to combine the two very far in advance of when you bake it.

Can I make this recipe dairy free?

You absolutely can, and I have. As written, the only dairy in this recipe is the butter. You can substitute a dairy free butter of your choosing in a one to one swap.

For this in particular, I used to swap out mayonnaise in place of the butter for my child who had a dairy allergy (eggs are not dairy). The tanginess of the mayonnaise is delicious here, and it makes a good swap if you are short on butter for anyone.

How should I serve my blueberry peach crisp?

Once the peach crisp has a chance to set, serve it warm or room temperature. I serve it with either a scoop of vanilla ice cream or whipped cream on top.

If I’m feeling really decadent, I do both.

This is also delicious just on its own, so enjoy it however you prefer!

How many peaches do I need for 4 cups of fruit?

In general, four cups of cut up peaches is somewhere between five and six peaches, depending on the size of your peaches. Aim for about one pound and a third pounds, and you should be pretty close.

The good news is that this recipe is pretty forgiving. If you are a little short on the peaches, add a little extra blueberry. Or if you have extra peaches, you can add a little more before you need to start adding extra cornstarch to ensure it sets.

Can I make this individual servings instead?

I generally prepare this as a single baking dish or pie dish, but this would be fun and delicious as individual desserts. You can use ramekins to make individual servings of this.

In my “normal” size ramekins, I easily get 10 servings of this blueberry peach crisp.

The only change you need to make is to bake it for a shorter time. I find they are done in 25 minutes, baked at the same temperature.

How to Make Blueberry Peach Crisp

Preheat your oven to 350 degrees.

Wash your peaches, then cut them in half to remove the pit. Slice each half into six slices, then cut those slices into chunks.

You want bite size pieces but not too small. Again, this is flexible, so cut them your favorite way.

You can leave the skins on or remove them. I like to keep them on when I’m using fresh peaches, but frozen or jarred peaches usually have them removed, and that’s fine.

Add the cut up peaches and blueberries to a baking dish or pie pan.

Place the cornstarch, 3 tablespoons brown sugar, and 1/2 teaspoon of nutmeg atop the fruit, and gently stir until it is all mixed together.

In another bowl, add the flour, 2/3 cups brown sugar, oats, cinnamon, salt, and the rest of the nutmeg. Stir to fully combine the crumble mixture.

Fresh grated nutmeg tastes best – and it’s more economical. Use a microplane zester to grate it easily.

Add the melted butter and mix with a spatula until it comes together and creates chunks the size of peas. You don’t want to overstir it, but ensure you get all the flour and sugar incorporated.

Carefully pour the crumble mixture over the peach blueberry filling. Use the spatula to ensure all the fruit is hidden by the topping without pushing it down into the fruit.

Place the crisp into the oven, and bake for 35 minutes, until the top is a beautiful golden brown. The fruit should start bubbling around the edges, just like with a pie.

Serve with ice cream or whipped cream while still warm. Or let it cool off and enjoy it at room temperature for breakfast the next day.

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