Easy Peach Blueberry Crisp
A simple and delicious summer dessert featuring sweet peaches and tart blueberries under a crunchy oat topping, perfect served warm with vanilla ice cream.
Ingredients
Fruits
- 4 cups fresh peaches, sliced (about 3–4 medium peaches) Use ripe but firm peaches.
- 2 cups fresh blueberries Frozen blueberries can be used, increase bake time if using frozen.
Crisp Topping
- 1 cup brown sugar (light or dark) Light brown sugar is milder in flavor.
- 1 cup rolled oats (old-fashioned) Old-fashioned oats give the best texture.
- 1/2 cup all-purpose flour For gluten-free, replace with a 1:1 gluten-free flour blend.
- 1/2 cup unsalted butter, melted Coconut oil or vegan butter can be substituted.
- 1 teaspoon ground cinnamon Can swap half with ground ginger.
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, place the sliced peaches and blueberries. Toss gently to combine. If fruit is very sweet, add a squeeze of lemon or 1–2 tablespoons of sugar to balance.
- In a separate bowl, stir together the brown sugar, rolled oats, flour, cinnamon, and salt until evenly mixed.
- Pour the melted butter into the dry mixture. Stir with a fork until the mixture becomes crumbly and holds together when pressed.
- Spread the fruit evenly in a 9×13-inch or similar baking dish. Press down slightly so the fruit is in an even layer.
- Scatter the oat-butter mixture evenly over the fruit, covering as much as possible.
Baking
- Bake for 30–35 minutes. The topping should be golden-brown and the fruit should be bubbling around the edges. If the top browns too quickly, tent with foil for the last 10 minutes.
- Let the crisp rest 10 minutes before scooping. Serve warm with a scoop of vanilla ice cream or whipped cream.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds, or warm the whole dish in a 325°F oven for 10–15 minutes. Freeze cooled crisp in a freezer-safe container for up to 3 months.