Can I make Blueberry Peach Crisp ahead of time?

Yes. You can prepare the fruit filling and crumble topping separately up to one day in advance. Store both in the refrigerator, then assemble and bake just before serving for the freshest flavor and crispiest topping.

Can I freeze Blueberry Peach Crisp?

Absolutely. Bake the crisp, allow it to cool completely, and wrap it tightly before freezing for up to three months. Thaw overnight in the refrigerator and reheat in the oven until warmed through and the topping becomes crisp again.

What are the best peaches to use for Blueberry Peach Crisp?

Ripe but firm peaches work best because they soften during baking without becoming mushy. Yellow peaches provide a sweet-tart flavor, while white peaches offer a slightly sweeter, more delicate taste.

Easy Blueberry Peach Crisp Recipe

Description

This Blueberry Peach Crisp is an easy summer dessert made with juicy fresh peaches, sweet blueberries, and a buttery cinnamon oat crumble topping. It’s simple to prepare, bakes until golden and bubbly, and is delicious served warm with vanilla ice cream or whipped cream.

Ingredients

Scale

4 medium ripe peaches, chopped
3 cups fresh blueberries
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons granulated sugar (for filling)
1/4 cup all-purpose flour (for filling)
1/2 teaspoon pure vanilla extract
2/3 cup old-fashioned rolled oats
2/3 cup all-purpose flour (for topping)
1/3 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted

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Instructions

Preheat the oven to 350°F (175°C).
In a medium bowl, combine the oats, flour, granulated sugar, brown sugar, cinnamon, and salt.
Stir in the melted butter until the mixture forms moist crumbs, then refrigerate while preparing the filling.
In a large bowl, combine the chopped peaches, blueberries, lemon juice, lemon zest, granulated sugar, flour, and vanilla extract. Toss gently until evenly coated.
Transfer the fruit mixture to a lightly greased 9×9-inch baking dish or deep-dish pie plate.
Sprinkle the crumble topping evenly over the fruit, leaving some larger clumps for extra crunch.
Bake for 30 to 40 minutes, or until the fruit is bubbling around the edges and the topping is golden brown.
Allow the crisp to rest for 15 minutes before serving so the filling can thicken.
Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Use ripe but firm peaches for the best texture.
Adjust the sugar depending on the sweetness of your fruit.
Frozen blueberries may be used if thawed and well drained.
Let the crisp cool for at least 15 minutes before serving.
Store leftovers covered in the refrigerator for up to 4 days.
Reheat in the oven to restore the crisp topping.
Add sliced almonds or shredded coconut to the topping for extra crunch if desired.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 318 kcal
Sugar: 31 g
Sodium: 89 mg
Fat: 13 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0.5 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 31 mg