A delicious peach and blueberry crisp, with a plentiful crisp topping and a unique preparation, that yields great results!
This blueberry and peach crisp kind of does things backwards. Instead of adding the raw fruit and topping to the dish and baking for up to an hour, this one cooks the fruit on the stovetop, bakes the crisp separately, then, once combined, spends only about 10 minutes in the oven. It’s different, but deliciously different!
Ingredients and substitutions
A few notes about the key ingredients …
Peaches – I recommend fresh peaches if at all possible. I just find they have fuller flavour and hold their shape better. In a pinch, frozen peaches will work.
Blueberries – Again, I recommend fresh blueberries if you can. Frozen blueberries are also fine here.
Oats – Use large-flake, old-fashioned rolled oats for the best results.
How to make peach blueberry crisp
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Start by mixing together the “crisp” topping.
- Stir well until all the dry ingredients are moistened.
- Spread evenly onto a baking sheet and pop into the oven for 15 minutes, stirring every 5 minutes.
- Meanwhile, prepare the peaches and pour the rest of the filling ingredients over them. Stir to coat well.
- Add the peach mixture to a large skillet and simmer on the stovetop for 10-15 minutes.
- When the crisp is cooked, remove from the oven and set aside for now.
- Add the blueberries to the peaches. Cook a few minutes more until the liquid is reduced and syrupy.
- Transfer the mixture to a cast-iron pan or baking dish.
- Top evenly with the crisp mixture and pop into the oven for just 10 minutes, or until bubbly around the edges.
Recipe tips!
- When it comes to peeling peaches, I’m totally a vegetable peeler fan. Yes, I know about the boiling and cold water thing, but that process is just … a lot. I find that the vegetable peeler does a quick and easy job with just a marginal amount of waste, particularly if the peaches are ripe, but still a little firm. Try peeling from the bottom to the stem end for the easiest peeling.
- You don’t need a cast iron skillet for this crisp, but it always makes for a nice, rustic presentation. My cast iron skillet shown here is 10″ across the top and 8″ across the bottom. Otherwise, opt for any similarly sized, oven-safe baking dish.
- A larger 12″ skillet may need a bit more fruit to fill the pan. You can scale all the filling ingredients up if needed.
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Get the Recipe: Peach Blueberry Crisp
Ingredients
Crisp Topping:
- 1 cup + 2 Tablespoons all-purpose flour
- 6 Tablespoons white granulated sugar
- 1 cup + 2 Tablespoons light brown sugar, packed
- 1 Tablespoon cinnamon
- 1/2 teaspoon salt, reduce to 1/4 tsp if using salted butter
- 1 1/2 cups old-fashioned oats, large-flake rolled oats
- 12 Tablespoons unsalted butter, melted (3/4 cup)
Fruit Filling:
- 2 1/2 lb peaches, peeled, pitted and 1/2-inch sliced, about 4 cups *see Note 1 below
- 1/4 cup white granulated sugar
- 2 1/2 Tablespoons light brown sugar, packed
- 1 1/4 teaspoons cornstarch
- 2 1/4 Tablespoons water
- 1 1/4 teaspoons lemon juice
For the crisp:
- 2 1/4 Tablespoons butter
- 1 cup fresh or frozen blueberries
Instructions
- Tip! This is a hearty crisp that will serve 10-12. For a smaller yield, use the "1/2X" button to halve the ingredients and bake in a smaller baking dish or individual servings in ramekins, if you like.
- Preheat the oven to 300F (non-convection/not fan-assisted).
- Make the crisp topping: In a large bowl, stir together the white sugar, flour, brown sugar, cinnamon, salt and oats. Pour the melted butter into the bowl and stir together until all the dry ingredients have been evenly moistened by the butter.
- Spread the crisp mixture evenly onto a baking sheet and place it into the preheated oven for 15 minutes, stirring every 5 minutes. Remove from the oven and let stand while you prepare the filling. *Note that the oat mixture might seem buttery while cooking or fresh out of the oven, but it will be fine.
- Increase the oven temperature to 350F (non-convection/not fan-assisted).
- Prepare the filling by adding the peeled and sliced peaches to a medium bowl. In a small bowl, stir together the white sugar, brown sugar, cornstarch, water and lemon juice. Pour this mixture over the peaches and stir to coat them well.
- Melt the butter in a large skillet over medium heat. Add the peach mixture to the skillet and cook over medium-low heat for about 15 minutes, or until the peaches are tender. Add the blueberries to the skillet and cook, stirring, until the liquid is greatly reduced and syrupy. Transfer the fruit filling to a cast-iron skillet or other baking dish. Spoon the crisp topping evenly over the top of the fruit.
- Bake the crisp in the preheated 350F oven for 10-12 minutes, or just until it starts to bubble around the edges.
- Serve warm as is or with a dollop of vanilla ice cream.
Notes
When it comes to peeling peaches, I’m totally a vegetable peeler fan. Yes, I know about the boiling and cold water thing, but that process is just … a lot. I find that the vegetable peeler does a quick and easy job with just a marginal amount of waste. You don’t need a cast iron skillet for this crisp, but it always makes for a nice, rustic presentation. My cast iron skillet shown here is 10″ across the top and 8″ across the bottom. Otherwise, opt for any similarly sized, oven-safe baking dish. A larger 12″ skillet may need a bit more fruit to fill the pan. You can scale all the filling ingredients up if needed. Be sure to read the notes above this Recipe Card for more tips on making this recipe. You’ll also find substitution suggestions and step-by-step photos that you might find helpful.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
