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Peach Blueberry Crisp

Take advantage of all the delicious summer fruits and make this Peach Blueberry Crisp! It’s an easy dessert to make that is perfect when paired with a scoop of ice cream.

Summer fruit season is something I always look forward to. The prices on these fruits drop and although they are always delightful to eat by themselves, they are equally delightful in a plethora of desserts.

Crisps are a really simple version of a baked fruit dessert.  Basically they are a pie without the crust and I’m here for it! Just make the “filling” and top with a really easy to make crisp topping and bake.  

Side note: can it really be called a filling if it doesn’t go into anything? Or does the pan it goes into count? These are the things that keep me up at night.

Anywho, I bet you have most of the ingredients you need for this in your pantry already, and you can easily use fresh or frozen fruit.  So, really, you can make this any time of year which is really a win win!

What is the difference between a crisp and a cobbler?

A crisp is made with fruit topped with a butter, sugar, flour, and oatmeal topping that “crisps” up in the oven.  It is a wonderful crunchy contrast to the soft fruit filling. 

A buckle is baked fruit with a streusel topping, which is made without the oatmeal. I know, it’s confusing!

A cobbler is similar in that it is a baked fruit dessert, but the key difference is in the topping.  A cobbler is made with a biscuit or cake like topping and the fruit filling underneath.

Whew! Now that we have distinguished the differences I hope you are ready to make this crisp! No matter the prep, they are all delicious and delightful served with ice cream. 

It’s just a matter of preference for which style you choose but do note that the baking times will be different depending on what you choose.

Ingredients

Shopping list

  • Peaches
  • Blueberries
  • Butter

Pantry Staples

  • Brown sugar
  • Cornstarch
  • Cinnamon
  • Cardamom
  • Nutmeg
  • Oats
  • Flour
  • Sugar
  • Salt

Substitutions

You can substitute an equal amount of all-purpose flour for the cornstarch as a thickening agent if needed.

If using salted butter rather than unsalted for the crisp, be sure to eliminate the added salt.

Other variations

This is a really delicious base recipe that you can use a number of other fruits to make the filling.

Some other fruits that would pair well with the flavors in this recipe: blackberries, raspberries, strawberries, and apples.

What to serve with the crisp?

How you serve your crisp is up to you.  My kids and I are always keen on a scoop of vanilla ice cream while my husband is perfectly happy with a large (and I mean Large) dollop of whipped cream.

If you are feeling really adventurous, try it with some cinnamon ice cream (you can always use the semi-homemade version here).

Tips for cooking with kids

This is a really simple recipe to make so it’s a great one to get your kids to help you make it. Here are a few ideas for how your kids can help:

  • Kids of any age can help with the measuring of the crumble ingredients. They can also help sprinkle the crumble topping on.
  • If you are comfortable with it, your kids can help cut the peaches. A paring knife is a good option for smaller hands (don’t forget the cutting glove for extra protection).

See here for more tips on cooking with kids!

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The crisp is good for up to 3-4 days when kept in the fridge in an airtight container.  You might notice that the oatmeal crisp loses some of its crunchiness after a day or two though so eat quickly if that bothers you.

If you have a lot of leftovers and want to freeze the baked crisp, you can do so in a freezer safe container.  Just be aware that the texture of the peach blueberry filling will be a little different once thawed.

I don’t often let my crisp get past a day or so since I will happily eat it with breakfast.  Spoon some of the leftover crisp over yogurt or oatmeal and I am a happy woman!

Other summer fruit recipes you might like

Want to save this recipe for later? Pin the image below!

Recipe

several plates of the crisp, one topped with whipped cream and a blueberry

Peach Blueberry Crisp

Peach blueberry crisp is an easy way to use summer fruits in a dessert. Enjoy with whipped cream or ice cream!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 359kcal
Author: Jade Jones

Ingredients

For the fruit filling:

  • 2 cups frozen or fresh blueberries 190 grams
  • 2 cups frozen or fresh diced peaches about 2 medium sized peaches (336 grams)
  • 2 Tablespoons melted butter 28.35 grams
  • ½ cup brown sugar packed (110 grams)
  • 1 Tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ¾ teaspoons ground cardamom
  • teaspoon ground nutmeg

For the crisp topping:

Instructions

  • Preheat your oven to 350°F. Grease or spray an 8-inch or 9-inch casserole or baking dish.
  • Place the blueberries, peaches, brown sugar, cornstarch, and cinnamon in a large mixing bowl. Stir together to combine & coat the fruit evenly.
  • Pour the fruit filling into your prepared baking dish. Spread evenly and set aside.
  • To make the crisp topping, place the oats, flour, sugar, cinnamon, and salt in a bowl. Stir to combine.
  • Pour the melted butter over the oatmeal mixture in the bowl and stir until thoroughly incorporated.
  • Spoon the topping over the blueberry peach filling and gently spread until the filling is covered evenly.
  • Bake for 45-55 minutes or until the crisp topping is lightly browned and the filling is bubbly and warm.
  • Serve warm, as is, or top with whipped cream or vanilla ice cream and enjoy

Notes

Store your peach blueberry crisp for 2-3 days at room temperature or 3-4 days refrigerated. Be sure to cover with plastic wrap or aluminum foil or store in an airtight container.
Other fruits that would pair well with the flavors in this recipe: blackberries, raspberries, strawberries, apples

Nutrition

Calories: 359kcal | Carbohydrates: 74g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 141mg | Potassium: 221mg | Fiber: 5g | Sugar: 44g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg
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