This homemade blueberry peach crisp features fruit kissed with maple syrup and topped with a brown sugar oat topping. It is wonderful on its own and even better with a scoop of vanilla ice cream.

Bowl of peach blueberry crisp topped with scoop of vanilla ice cream, ready to eat.

Summer is the perfect time to make the blueberry peach crisp. The fruit is fresh and delicious.

You can also make it with frozen fruit though, so it is wonderful year round. You can even use drained canned peaches if you prefer.

So there is no excuse not to make some! What are you waiting for?

Fruit crisp recipes are lovely because they are so forgiving. The measurements don’t have to be exact and it will still be amazing.

So if you have a little extra fruit, or not quite enough, don’t despair. My whole family has been on a peach crisp kick this summer.

Baking pan filled with blueberry and peach crisp with brown sugar and oat topping, ready to eat.

Small dishes filled with warm blueberry peach crisp with oat topping.

There was a week where one of us made a batch pretty much every day. The family text group was filled with pictures of crisps.

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So, when we had everyone over at the end of the week, we had to do something a little different. Luckily, the CSA had a great deal on blueberries.

We tossed some in and it was fabulous. We topped it with some homemade vanilla ice cream and it was heavenly. (Cinnamon ice cream would be fabulous too!)

Not one person complained about having to eat more crisp!

Tips and Tricks

If you forgot to soften your butter and you just can’t wait, melted butter will work in a pinch. Just stir it in with the other topping ingredients and go for it.

Whether you peel your peaches or not is up to you as well. When using fresh peaches, I tend to just slice them thin and leave the skins on.

Serving up helpings of warm peach blueberry crisp.

Bite of peach blueberry crisp on spoon with vanilla ice cream.

It is easier that way and the skin is tender so it doesn’t bother us at all. But if you prefer your peaches peeled, be my guest!

If using defrosted or canned peaches, drain off the extra liquid first. You don’t want a soupy filling.

If you like nuts in your dessert, feel free to add some chopped pecans to the oat mixture. My boys are nut adverse, so we don’t add them to desserts like this but it would be delicious.

Now go ahead and get your fruit ready and make a batch. You won’t be sorry that you did!

Two small dishes of peach blueberry crisp with baking pan of remaining dessert in the background.

5 from 1 rating

Blueberry Peach Crisp

Author: Carlee

Servings: Servings

Peach blueberry crisp is the perfect summer dessert. The fruits are so good together and the buttery brown sugar streusel makes it fabulous. Top it with ice cream to take it to the next level.

Prep: 10

Cook: 30

Total: 40

Ingredients

Makes: 9 x 13inch rectangle

Instructions

Preheat oven to 375°F
Place 6-8 cups sliced peaches in a greased 9×13-inch baking dish. Drizzle with 3 Tablespoons maple syrup.
Sprinkle the 4 cups blueberries over the peaches.
In a medium bowl, stir together the ⅓ cup oat flour, 2 cups old-fashioned oats, ¼ teaspoon salt, ⅔ cup light brown sugar, and 1 teaspoon ground cinnamon.
Add the ½ cup unsalted butter to the bowl of dry ingredients. Cut in until the mixture is crumbly.
Distribute the crisp topping over the fruit.
Bake for about 30 minutes. The fruit juices should be bubbling and the topping golden brown.
Cool for a bit before serving. It is best served warm or at room temperature.

Notes

You can use all-purpose or whole wheat flour in place of the oat flour.

Feel free to reduce the amount of sugar in the topping if you prefer your desserts less sweet.