Easy Peach Blueberry Crisp
Fruit crisps like this Peach Blueberry Crisp are the quintessential summer dessert. And this easy recipe screams summer! It’s easy to make with a delicious mix of juicy blueberries and sweet ripe peaches and is topped off with a crispy cinnamon oat topping. It’s made with healthier ingredients and can be thrown together in under 10 minutes. Vegan and gluten-free friendly too! Serve warm, with vanilla ice cream for the ultimate summertime treat!
This healthy Peach Blueberry Crisp is one of my family’s favorite desserts. We typically make it several times during peach season and it never lasts long. In fact, I have plans to make it for this upcoming Father’s Day. What dad wouldn’t enjoy this perfect summer treat? It’s seriously SO irresistible with a sweet cinnamon oat crust and bursting peach blueberry juices. Everyone goes crazy over this easy fruit crisp!
Why you should make this recipe
- Simple & easy to make. This recipe only requires about 10 minutes of prep time and just 10 basic ingredients!
- Incredibly delicious. The combination of juicy, tart fruit with sweet, crumbly topping is a match made in heaven!
- A healthier dessert. If you’re looking for a lighter dessert that’s not loaded with sugar and fat, yet is still so delicious, this is it!
- Versatile. You can easily use different in this. It’s also delicious hot out of the oven, at room temperature, or cold straight out of the fridge.
For this easy peach blueberry crisp recipe, you’ll need just 10 very simple ingredients. Here’s the lineup:
- Fresh blueberries + peaches. A classic fruit combination that never gets old! You can also use frozen fruit, if they aren’t in season, just thaw and pat dry.
- Sweetener. We’re using a natural sweetener of either honey or maple syrup to give the filling the perfect amount of sweetness.
- Lemon juice. Fresh lemon juice brightens the flavor and is rich in natural pectin, which helps to thicken the fruit filling as it cooks.
- Cornstarch. Along with the lemon juice, a bit of added cornstarch will help the filling from becoming too watery.
- Melted coconut oil or butter. Brings all of the topping ingredients together and adds rich flavor.
- Coconut or brown sugar. To sweeten the topping.
- Old-fashioned whole rolled oats. Be sure to use old-fashioned oats rather than quick oats or steel-cut oats to ensure you get the right, crisp texture in your crumble topping.
- Almond flour (or regular flour). To keep this dessert gluten free, use almond flour. Or feel free to use all-purpose flour for the topping.
- Cinnamon. A teaspoon ground cinnamon for cozy, warm flavor!
How to make this recipe
The steps for this blueberry crisp recipe are extremely quick & easy, which makes it a favorite for summer celebrations! Here’s the simple method:
- Make the filling. First add the peach slices, blueberries, cornstarch, honey (or maple syrup) and lemon juice to a bowl and toss the fruit mixture gently to combine. Let this mixture sit for at least 5 minutes.
- Make the topping. In a separate large bowl, stir together the melted coconut oil (or melted butter), coconut sugar (or brown sugar), oats, almond flour and ground cinnamon.
- Assemble. Give the fruit another stir and transfer the mixture to a greased baking dish. Sprinkle the crisp topping over the fruit.
- Bake. Place in the oven and bake for about 40 minutes. You’ll know it’s done when the juices are bubbling around the edges and the topping is golden brown.
- Serve. Enjoy this treat with some whipped cream or whipped topping, or a scoop of vanilla ice cream. So good!!
- You don’t have to peel the peaches. When you cook the crisp, the skins will soften up and you won’t even notice the skin. However, if you’d like to peel the peaches, follow this easy tutorial.
- When you first add the oatmeal topping over the fruit layer, it will look like you’ve made way too much. The crisp topping sinks into the fruit as the dessert bakes, so it will actually be the perfect amount!
- The lemon juice helps to bring out the fruit juices (don’t worry – you won’t taste lemon at all) and when eating a fruit pie you definitely want to really enjoy all of that fruit flavor.
- I absolutely hate when the fruit filling of a dessert is soupy. Cornstarch is the perfect solution. Just be sure to stir it in completely so there’s no clumping. It’s also best to let the crisp sit for about 20 minutes after baking, so it can fully thicken up.
- When you bake the crisp, place the pie dish on a cookie sheet. This way, if the filling spills over, the cookie sheet will catch the mess and it won’t stick to the bottom of your oven!
Frequently asked questions
Crisps, crumbles and cobblers are all baked desserts that include a fruit filling and a pastry-like topping. Many times, they get lumped together as the same dessert or completely mixed up. They are all actually distinctly different. Cobblers are usually topped with a biscuit-like crust. The biscuits are usually dropped onto the fruit in small rounds, giving it the appearance of a cobbled road. This is how it gets the name, cobbler. They can also be made with cake batter, like this peach cobbler, or cookie dough instead of biscuit for the crust. Crumbles, like this blackberry crumble, are topped with a mixture of flour, sugar and butter. The crust is crumbly and looks a lot like a crisp. Crisps are very similar to crumbles, but include oats and sometimes nuts, whereas crumbles do not. When baked, the texture of crumbles and crisps are almost the same.
The pectin in the lemon juice and the naturally-occurring pectin in the peaches along with the addition of cornstarch will help to keep this blueberry crisp from becoming too runny. Also remember, the juices will set quite a bit as it cools. We recommend letting this cool for at least 20 minutes before cutting into it.
Yes, if using canned peaches, drain and discard the liquid. Then, toss the sliced peaches with the other ingredients just like you would if you were using fresh peaches.
A juicy, warm blueberry crisp is amazing on its own, but topped with vanilla ice cream, whipped cream, or even crème fraîche, this becomes a dinner party-worthy dessert. Enjoyed cold, it’s the perfect slightly indulgent breakfast as a topping for your morning yogurt.
I’ve even added a scoop of it over buttermilk waffles. It was just as scrumptious as what you might imagine!
Even though the peaches and blueberries are absolutely divine paired together, feel free to use your favorite fruits instead.
- Want to make a peach-only dessert? You’ll love this easy peach crisp!
- Looking for a more fall-flavored sweet treat? This apple crisp is what started my love of fruit desserts!
- Add a little extra crunch to the streusel topping with some chopped walnuts or pecans.
- Other fruits that would work great: cherries, blackberries, raspberries, plums, nectarines and the list goes on.
- Storing leftovers. Cooked fruit desserts are best if enjoyed within 2 to 3 days. If you are going to eat the crisp within a day of making it, you do not need to refrigerate it. Simply cover it with plastic wrap and leave it at room temperature. After 24 hours, cover it and place it in the fridge.
- Reheat. If you want to serve leftovers warm, rewarm in the oven at 350°F for about 20 minutes until it’s heated through.
- Microwave. You can also heat individual servings in the microwave for 20 to 30, depending on how warm you’d like it.
- To freeze. Wrap in plastic wrap and then wrap in foil to keep moisture out and place in the freezer for up to 1 month.
More summer desserts
- The Best EVER Banana Pudding
- No Bake Cherry Cheesecake
- Easy Lemon Pound Cake
- Chocolate Delight
- Cherry Delight
- Easy Flag Cake
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Easy Peach Blueberry Crisp
For the Filling:
- 4-5 peaches (peel, if desired, but I don't), sliced
- 1 cup fresh blueberries
- 2 teaspoons cornstarch
- 1/4 cup honey or maple syrup
- 1/4 cup lemon juice (about 1 lemon)
For the Crisp Topping:
- 1 cup rolled oats , use gluten free, if desired
- 1/2 cup almond meal/flour*
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon cinnamon
- 1/4 cup coconut oil or melted butter
- Preheat oven to 375ºF and spray a 9-inch pie plate with nonstick cooking spray.
- Combine all filling ingredients in a medium bowl. Let them sit for about 5 minutes.
- Combine oats, almond flour, sugar and cinnamon in a medium bowl. Stir in coconut oil or melted butter.
- Give the filling ingredients another good stir and pour them into the pie plate. Sprinkle the oat mixture over the top. It will seem like too much topping, but as the crisp cooks it will sink down and be perfect.
- Bake for 35 to 40 minutes and until the crisp topping is golden and the fruit is bubbly.
- Allow the crisp to cool and thicken for at least 20 minutes before serving.
- Spoon out warm crisp into bowls and serve warm with vanilla ice cream or whipped topping, if desired.