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Blueberry Peach Crisp

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This Blueberry Peach Crisp is a wonderful summer dessert loaded with fruit, and a lightly sweetened crisp oat topping.

Blueberry Peach Crisp with a spoon
Blueberry Peach Crisp

I’m a sucker for pies, crisps and cobblers. There’s something about eating a hot gooey crisp with a cold scoop of vanilla frozen yogurt cream that really does it for me!! Delicious served warm out of the oven. For a Fall fruit crisp, you make also like this Cinnamon Apple Crisp.

Blueberry Peach Crisp with a skoop of ice cream

Sweet ripe summer peaches and blueberries are the perfect combination in this fruit crisp. Once baked the blueberries burst in a lovely blue shade that seeps through the crisp and some on top. And this recipe couldn’t be any easier!

The topping is crisp and not too sweet. Perfect to bring to a potluck, make for the family or to serve guests too.

Variations and Tips

  • To make this Gluten-Free swap out the flour for a gluten-free flour mix and use gluten-free oats.
  • You can use frozen fruit in place of fresh, although it may not be as sweet.
  • Make it even lighter by using less crisp topping on top.

fruit and oars on a tablepeaches and blueberries in a pie dishBlueberry Peach Crisp with a spoon

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Blueberry Peach Crisp

4.94 from 15 votes
9
Cals:203
Protein:2
Carbs:35.5
Fat:7
This Blueberry Peach Crisp is a wonderful summer dessert loaded with fruit, and delicious served warm out of the oven.
Course: Dessert
Cuisine: American
Blueberry Peach Crisp with a skoop of ice cream
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Yield: 8 servings
Serving Size: 1 /8th

Ingredients

For the Filling:

  • 5 yellow peaches pitted and sliced
  • 1 cup blueberries about 6 oz
  • 1/2 lemon zested and juiced
  • 2 tsp cornstarch
  • 3 1/2 tablespoons agave nectar or honey

For the Topping:

  • 1 cup uncooked quick or rolled oats *
  • 1/3 cup whole wheat flour *
  • 1/2 cup light brown sugar not packed
  • 3/4 tsp cinnamon
  • 1/4 cup half stick butter, melted

Instructions

  • Heat oven to 375F degrees.
  • Combine peaches, blueberries, agave nectar, lemon juice and zest in large bowl. Sprinkle with cornstarch. Toss until fruit is coated.
    peaches and blueberries in a bowl
  • Place fruit in an ungreased pie dish. Mix remaining ingredients. Sprinkle over fruit.
    Blueberry Peach Crisp
  • Bake about 40 minutes or until topping is golden brown and fruit is tender.
  • Serve with a scoop of ice cream or frozen yogurt, if desired.

Last Step:

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Notes

*To make this Gluten-Free swap out the flour for a gluten-free flour mix and use gluten-free oats.

Nutrition

Serving: 1 /8th, Calories: 203 kcal, Carbohydrates: 35.5 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 15.5 mg, Sodium: 2 mg, Fiber: 2.5 g, Sugar: 24 g

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199 comments on “Blueberry Peach Crisp”

  1. I made this yesterday with fresh blueberries I picked. It was absolutely amazing! I can’t wait to have more tonight! 

    Thank you!

  2. Avatar photo
    Nancy LaFalce

    This was wonderful. Easy to make and very flavorful.  So good that none of us were successful in having just one serving. I will absolutely be making this again. 

  3. This was delicious!  I only used peaches and it turned out yummy. Also i used date syrup in place of honey which added to the sweetness. Will definitely make this again 

  4. This was amazing! Made the recipe as written. My family gave it rave reviews. This recipe is a keeper. Thank you!

  5. How many days can I keep this in the fridge before serving? (I have to take it to a get together on Sunday but the only time I’m going to have to make it is Friday night)