Is it a good idea to try this?Blueberry peach crisp. that’s so good, it’s practically a hug in a bowl. It’s warm, comforting, and just bursting with the flavors of summer. I remember making this with my grandma, her kitchen always filled with the sweet smell of baking fruit, and every bite brought back such sweet memories. It was our go-to dessert for summer picnics and family gatherings, and it quickly became a family tradition. It’s even better than a regular apple crisp, in my humble opinion. This recipe is my absolute favorite, and I’m so excited to share it with you!
What is blueberry peach crisp?
So, what exactly IS a blueberry peach crisp? Well, think of it as the cozier, more laid-back cousin of a pie. It’s essentially a baked dessert featuring juicy blueberries and sweet peaches, nestled under a buttery, crumbly topping. The topping is usually made with a mix of flour, sugar, butter, and sometimes oats, creating a wonderful textural contrast to the soft, cooked fruit. This recipe makes it easy by having a simple base that you can really make your own based on your preference. The beauty of a crisp is its simplicity; it’s approachable enough for any home cook to make and customize. It’s perfect for using up fresh seasonal fruit and is always a crowd-pleaser.
Why you’ll love this recipe?
What is the FLAVOR? What is the best combination of peaches and blueberries? What is the perfect balance of sweetness and acidity? What is the perfect topping for a juicy fruit?
What’s the SIMPLICITY? Is there any prep work required to make a meal? Is it a one-dish wonder? I adore how budget friendly it is. Peaches and blueberries are often on sale in the summer, making this a delicious dessert that won’t disappoint. How do you break the bank? Can you use frozen fruit if you want?
The VERSATILITY of this recipe is another big plus. You can eat it warm, cold, with Ice Cream, whipped cream, or even a dollop of yogurt for a lighter treat. This is my favorite recipe because it’s so easy to alter with the ingredients you have on hand. You can swap out the fruit, add different spices, and customize the topping to your heart’s content. It’s all about having fun and experimenting to find your perfect combination. I especially love serving this with a big scoop of vanilla ice cream – it’s a classic for a reason! Trust me, you’ll be making this over and over again.
How to Make Blueberry Peach Crisp
Quick Overview
How do I make a blueberry peach crisp? We start by prepping the fruit filling, tossing it with a bit of sugar, and some warm spices. What is the best way to make a crisp topping? What is the best way to layer fruit and topping in a baking dish and bake it in the oven? What’s the hardest part of baking? What is the entire process of baking? Make this one with ease.
Ingredients
For the Main Batter: What is the power of
- 1 cup all-purpose flour (For a gluten-free option, use 1:1 ratio). Is there a gluten-free flour?
- 1 cup rolled oats (Old-fashioned aat are best; avoid instant satay for better texture.)
- 1 cup packed light Brown Sugar (This gives it a nice caramel-y flavor. You can also use a mix of brown and granulated sugar.)
- 1/2 teaspoon ground cinnamon (Freshly ground is amazing, but whatever you have, works!)
- 1/4 teaspoon ground nutmeg (just a little bit adds warmth) 1 teaspoon salt, 1 tablespoon ground cinnamon.
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes (Make sure it’s cold for the best crumbly consistency). I usually pop mine in the freezer for about 15 minutes before using.)
For the Filling:
- 4 cups fresh peaches, peeled, pitted, and sliced (About 4-5 medium peaches. If you’re using frozen, no need to thaw!)
- 3 cups fresh blueberries (About 1.5 – 2 pints. Frozen works great here too)
- 1/4 cup granulated sugar (Adjust to taste, depending on the sweetness of your fruit)
- 2 tablespoons all-purpose flour (This helps thicken the fruit juices)
- 1 teaspoon lemon juice (Brightens the flavors!)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg. 1 teaspoon
For the Glaze:(optional but recommended)
- 1/2 cup powdered sugar. 1/4 cup salt.
- 1-2 tablespoons milk (or any milk alternative – almond milk makes it extra creamy!
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). While the oven is heating up, grab a 9×13 inch baking dish (or something similar – a square or round dish works fine too). You can lightly grease the pan if you want, but honestly, I rarely bother. The butter in the crisp topping usually prevents any sticking, but you can also use parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, oats, Brown Sugar, cinnamon, and nutmeg. Make sure everything is evenly combined; you want that lovely spiced fragrance to be distributed throughout! I love using a whisk for this, but a fork or even a spoon works just fine. Just ensure there are no big clumps of brown sugar.
Step 3: Mix Wet Ingredients
Add the cold, cubed butter to the bowl with the dry ingredients. Using a pastry blender, your fingers, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The key here is to keep the butter cold so that it doesn’t melt too quickly. It gives the crisp the perfect texture. I love using my hands for this part; it’s oddly satisfying, and you can really feel when the butter is properly incorporated. Be patient; it’s worth it! When it’s done, it should look like a mix of tiny crumbs, with some slightly larger pieces. This is the texture that will bake up beautifully.
Step 4: Combine
In a separate bowl, combine the sliced peaches, blueberries, granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Gently toss to coat the fruit. This is important, ensuring all the fruit gets evenly coated with the sugar and spices. The flour helps absorb the juices as it bakes, creating that wonderful, slightly thickened sauce.
Step 5: Prepare Filling
Pour the fruit filling into the prepared baking dish, spreading it evenly across the bottom. If you’re feeling extra adventurous, you can also add a drizzle of honey or maple syrup on top of the fruit for extra flavor. Is there a little extra sweetness and deeper flavor? Is it necessary?
Step 6: Layer & Swirl
Sprinkle the crumb topping evenly over the fruit. Don’t press it down too firmly; you want that lovely, craggy texture. If you want a beautiful swirl effect, you can do it by gently pulling a fork through the crisp topping to create lovely patterns. It adds such a beautiful visual touch. This is also a good time to sprinkle some extra brown sugar over the top if you want a little extra sweetness and crunch!
Step 7: Bake
Bake for 45-55 minutes, or until the topping is golden brown and the fruit is bubbling. The edges of the fruit should be nice and bubbly, and the topping should be a beautiful golden brown. If you’re worried about the topping browning too quickly, you can loosely cover the dish with foil during the last 15-20 minutes of baking. To test for doneness, insert a fork or knife into the center; the fruit should be soft, and the juices should be thick and syrupy. If it’s still a little too runny, you can bake for another 5-10 minutes, checking frequently.
Step 8: Cool & Glaze
Let the crisp cool for at least 15 minutes before serving. This allows the fruit juices to thicken up and the topping to set. If you’re making the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Set aside. How do you drizzle the glaze over a crisp before serving? If you like, you can drizzle a bit of cream on top!
Step 9: Slice & Serve
How do you slice a crisp into squares? Serve warm, with a scoop of vanilla ice cream, whipped cream or glaze. Is it delicious on its own? If I’m really treating myself, I like to warm a slice in the microwave. Divine!
What should I serve it with?
For Breakfast: This is so good with a dollop of Greek yogurt and a sprinkle of granola – a delicious and somewhat healthy way to start the day. It’s also delicious with a hot cup of coffee.
For Brunch: Pair with a fruit salad and mimosas for an elegant brunch spread. It’s a perfect light dessert to end a tasty morning!
As Dessert: Serve it warm with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a few fresh berries. It’s a showstopper!
For Cozy Snacks: Enjoy a warm slice with a cup of tea or a mug of hot cocoa on a chilly evening. Pure Comfort Food!
Honestly, though, this crisp is delicious any time of day! My family enjoys it any time of the year, and it’s become a family favorite. I usually have a stash of vanilla ice cream in the freezer, just in case we get the urge to bake. My kids always ask for it, especially on rainy days, and it’s perfect for potlucks and picnics. It’s so versatile and good that you can eat it any way you want!
Top Tips for Perfecting Your Blueberry Peach Crisp
Zucchini Prep: To achieve the best possible texture, make sure your butter is cold! I often pop it in the freezer for about 15 minutes before I start. Also, when using peaches, select ones that are ripe but still firm. Too ripe, and they might turn mushy while baking. Don’t be afraid to test the fruit, as sometimes it is a little bitter.
Mixing Advice: Don’t overmix the crumb topping. You want it to be crumbly, not a dough. Mixing too much will develop the gluten in the flour, making the topping tougher. Also, if you find that the topping is too dry, you can add a tablespoon or two of cold water or milk.
Swirl Customization: For a prettier presentation, don’t be afraid to get creative with the swirl. Use a fork or a knife to create pretty patterns on top. This one is important; your eyes eat first!
Ingredient Swaps: Feel free to swap out the fruit! Raspberries, blackberries, apples, and even plums work beautifully. Experiment with different spices. A pinch of cardamom or a dash of ginger can add a lovely dimension of flavor. I’ve tried using different types of oats too. Quick oats will work in a pinch, but they won’t give you the same textural contrast as old-fashioned oats. For the glaze, you can substitute the milk with cream, but the consistency may be different.
Baking Tips: The baking time may vary depending on your oven. Keep an eye on it, and don’t be afraid to cover it with foil if the topping is browning too quickly. If the fruit isn’t quite bubbling after the baking time, give it a few more minutes.
Glaze Variations: If you don’t have powdered sugar, you can make a simple glaze by whisking together a little granulated sugar and a splash of milk or water. If the glaze is too thick, add more milk, a teaspoon at a time, until you reach your desired consistency. You can add other flavorings! For instance, you could add a teaspoon of almond extract or a teaspoon of lemon zest.
Storing and Reheating Tips
Room Temperature: You can store the blueberry peach crisp at room temperature for up to a day or two, but make sure it’s loosely covered. After that, the topping might start to lose its crispiness.
Refrigerator Storage: Store the crisp in the refrigerator, covered, for up to 3-4 days. This is the best way to keep it fresh and preserve the flavors.
Freezer Instructions: This crisp freezes beautifully! Wrap individual portions or the entire dish tightly in plastic wrap, then in foil. It will last in the freezer for up to 2-3 months.
Glaze Timing Advice: If you’re storing the crisp for later, it’s best to add the glaze just before serving. Otherwise, the glaze can make the topping soggy. If you are refrigerating or freezing, add the glaze after thawing, just before serving.
Frequently Asked Questions
Final Thoughts
I hope you love this blueberry peach crisp as much as my family and I do! It’s such a special recipe to me, reminding me of warm summer days and family gatherings. The combination of the juicy, sweet peaches and the tart blueberries with that perfectly crumbly topping is just heavenly. I hope this recipe brings a little sunshine and joy to your kitchen, just like it does in mine. If you try this, I’d love to hear how it turned out! Did you use any fun variations? Please leave a comment below and let me know! And if you enjoyed this, be sure to check out my recipe for a classic apple crumble – it’s another one of my favorites. Happy baking, friends!
blueberry peach crisp
Ingredients
Filling
- 4 cups peaches, peeled and sliced
- 2 cups blueberries fresh or frozen
- 0.33 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice
Crumble Topping
- 0.75 cup all-purpose flour
- 0.75 cup rolled oats
- 0.75 cup packed brown sugar
- 0.5 teaspoon ground cinnamon
- 0.5 cup cold butter, cubed
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, combine peaches, blueberries, sugar, flour, and lemon juice. Toss to coat.
- Pour fruit mixture into a 9x13 inch baking dish.
- In a separate bowl, combine flour, oats, brown sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let cool slightly before serving. Serve warm with vanilla ice cream, if desired.
