Blueberry Peach Crisp

Blueberry peach crisp brings together two of summer's most beloved fruits in a rustic, comforting dessert that's both simple to prepare and dramatically delicious. The combination of juicy peaches and plump blueberries creates a perfect balance of sweet and slightly tart flavors, all crowned with a buttery, crunchy oat topping that turns golden and irresistible when baked. This dessert embodies the essence of casual summer entertaining—unfussy yet utterly satisfying.

I made this crisp last weekend when friends stopped by unexpectedly, and the pan was completely empty within minutes. There's something magical about the combination of warm fruit and cold ice cream that makes everyone forget their manners and go back for seconds.

Seasonal Fruit Selection

• Fresh blueberries: Provide bursts of sweet-tart flavor and beautiful purple hues throughout the dessert
• Ripe peaches: Contribute juicy sweetness and tender texture that complements the berries perfectly
• Light brown sugar: Enhances the natural sweetness of the fruit while adding subtle caramel notes
• Fresh lemon juice: Brightens all the flavors and balances the sweetness with gentle acidity
• Cornstarch: Thickens the fruit juices into a luscious sauce as the crisp bakes

Crumble Topping Components

• Chopped pecans: Add wonderful nutty flavor and substantial crunch to the topping
• Cold butter: Creates those perfect pockets of richness throughout the crumbly topping
• Ground cinnamon: Introduces warm spice notes that complement the fruit
• Light brown sugar: Provides caramel undertones and perfect sweetness
• All-purpose flour: Forms structural foundation for the crumble
• Salt: Balances the sweetness and enhances all the flavors
• Rolled oats: Create that classic crisp texture and rustic appearance

Perfect Preparation

Fruit Mixture:

Combine blueberries and diced peaches with brown sugar, lemon juice, and cornstarch. Gently toss until fruit is evenly coated. Transfer to a buttered baking dish.

Crumble Creation:

In a food processor, pulse pecans, cold butter, cinnamon, brown sugar, flour, and salt. Add oats and pulse a few more times until the mixture resembles coarse crumbs.

Assembly and Baking:

Sprinkle the crumble topping evenly over the fruit mixture. Bake at 375°F for 25-35 minutes until the topping is golden brown and the fruit is bubbling around the edges. Let cool slightly before serving.

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My grandmother taught me to make fruit crisps when I was just eight years old. She always said the secret was to handle the topping as little as possible and to use the freshest fruit available. Years later, I still think of her whenever the aroma of baking fruit and cinnamon fills my kitchen.

Serving Suggestions

Enjoy warm with a scoop of vanilla ice cream or fresh whipped cream. For a breakfast treat, serve with Greek yogurt and a drizzle of honey. Try pairing with a drizzle of caramel sauce for an indulgent dessert.

Flavor Adaptations

Substitute blackberries for blueberries for a richer berry flavor. Add a splash of almond extract to the fruit mixture for a complementary flavor boost. Replace pecans with walnuts or almonds for a different nutty texture.

Keeping It Fresh

Store leftovers covered in the refrigerator for up to three days. Reheat in the microwave for a quick treat or in a 350°F oven for 15 minutes to re-crisp the topping. The crumble topping can be prepared ahead and frozen for up to a month.

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I've made countless versions of fruit crisps over the years, but this blueberry peach combination remains my absolute favorite. The contrast between warm, jammy fruit and crisp, buttery topping is simply irresistible.

Frequently Asked Questions

→ Can I use frozen fruit instead of fresh for this blueberry peach crisp?

Yes, frozen fruit works well in this recipe, which is perfect for enjoying this dessert year-round. If using frozen blueberries, you can add them directly to the mixture without thawing. For frozen peaches, it's best to thaw them partially and drain any excess liquid to prevent your crisp from becoming too soggy. You may need to increase the cornstarch to 1½ tablespoons when using frozen fruit to account for the extra moisture. The baking time might also need to be extended by 5-10 minutes. The flavor will still be delicious, though nothing quite matches the taste of a crisp made with fresh, in-season fruit.

→ Can I make this blueberry peach crisp ahead of time?

Absolutely! You have several options for making this crisp ahead of time. You can prepare the entire crisp up to 24 hours in advance, keep it covered and refrigerated, then bake it when you're ready to serve. Alternatively, prepare the fruit filling and crumble topping separately, store them in the refrigerator for up to 2 days, then assemble and bake when needed. For longer-term planning, you can fully assemble the unbaked crisp, cover it tightly, and freeze for up to 3 months. Bake it straight from frozen at 375°F, adding about 15-20 minutes to the baking time. Already baked crisp reheats well in a 300°F oven for 15-20 minutes.

→ I don't have a food processor. Can I still make the crumble topping?

Yes, you can definitely make the crumble topping without a food processor. Simply place all your dry topping ingredients (flour, oats, brown sugar, pecans, salt, and cinnamon) in a bowl and mix them together. Then add the cold butter, cut into small cubes. Using either a pastry cutter, two forks, or even your fingertips, work the butter into the dry ingredients until you have a coarse, crumbly mixture with pieces ranging from pea-sized to small marble-sized. The texture should be uneven with visible butter pieces throughout. This hand method often results in a more rustic, varied texture that many people actually prefer in a fruit crisp.

→ What's the difference between a crisp, a crumble, and a cobbler?

While these desserts are similar in that they all feature baked fruit with some form of topping, there are key differences: A crisp, like this recipe, has a streusel-like topping that typically includes oats and nuts, which become crispy during baking. A crumble has a similar topping but traditionally doesn't contain oats or nuts—just flour, sugar, and butter. A cobbler features a biscuit-like or cake-like topping that's dropped or poured over the fruit, creating a cobbled appearance when baked. There's also the lesser-known buckle (fruit mixed into cake batter with streusel on top) and betty (layered fruit and sweetened breadcrumbs). Regional variations often blur these distinctions, but the crisp's signature characteristic is its crunchy, oat-containing topping.

→ How do I know when my blueberry peach crisp is done baking?

A perfectly baked fruit crisp will show several signs of doneness. The most important indicator is that the fruit filling should be visibly bubbling around the edges and possibly through the topping in spots. This bubbling ensures that the cornstarch has activated to thicken the juices. The topping should be a deep golden brown color, not pale (underdone) or dark brown (overdone). When you insert a small knife into the center, the fruit should feel tender with little resistance. If your topping is browning too quickly but the filling isn't bubbling yet, tent with foil and continue baking. The crisp will continue to set as it cools, so don't worry if it seems slightly loose when you first remove it from the oven.

→ Can I substitute other fruits in this crisp recipe?

This crisp recipe is wonderfully adaptable to different fruits depending on the season or your preference. Some excellent substitutions or additions include: blackberries or raspberries in place of (or alongside) the blueberries; nectarines, plums, or apricots instead of peaches; apples or pears for a fall version (increase baking time by about 10 minutes); or cherries for a different summer variation. When substituting, aim to keep the total volume of fruit roughly the same (about 6-7 cups). Adjust the sugar based on the sweetness of your fruit—reduce for very sweet fruits or increase slightly for tart varieties. For very juicy fruits like strawberries, you might want to increase the cornstarch to 1½ or 2 tablespoons.