Fruit crisps are the quintessential summer dessert. And this easy peach blueberry crisp screams summer! This crisp recipe is a delicious mix of juicy blueberries and sweet ripe peaches and is topped off with a crispy cinnamon oat topping. I love that this dessert is made with simple, 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!

Easy Peach Blueberry Crisp in a white pie plate with a silver serving spoon

This recipe was originally published on 9/1/14. It was republished on 5/31/20 with updated content. 

This healthy peach blueberry crisp is one of my family’s favorite desserts. I 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 dessert? It’s seriously SO irresistible with a sweet cinnamon oat crust and bursting peach blueberry juices. Everyone goes crazy over this easy fruit crisp!

What is a Crisp?

Crisps, crumbles, and cobblers – what’s the difference? They 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: A cobbler is 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. Get it? Cobbled road… cobbler.

Cobblers can also be made with cake batter or cookie dough instead of biscuit for the crust.

Crumbles: Crumbles are topped with a mixture of flour, sugar, and butter. The crust is crumbly and looks a lot like a crisp.

Crisps: 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.

Ingredient Options for a Healthy Fruit Crisp

For this easy peach blueberry crisp recipe, you’ll need just 10 very simple ingredients:

  • Fresh blueberries + peaches
  • Honey or maple syrup
  • Lemon juice
  • Cornstarch
  • Melted coconut oil or butter
  • Coconut or brown sugar
  • Old-fashioned whole rolled oats
  • Almond flour (or regular flour)
  • Cinnamon

ingredients measured out for Easy Peach Blueberry Crisp

Do you have to peel peaches?

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.

How to Make Peach Blueberry Crisp 

To make this simple berry crisp, first add the peach slices, blueberries, cornstarch, honey (or maple syrup), and lemon juice to a bowl and toss gently to combine.

In a separate large bowl, stir together the melted coconut oil (or melted butter), coconut sugar (or brown sugar), oats, almond flour, and cinnamon.

Give the fruit another stir and transfer the mixture to a greased pie plate. Sprinkle the crisp mixture over the fruit, then bake for about 40 minutes. You’ll know the crisp is done when the juices are bubbling around the edges and the topping is golden brown.

Serve this easy dessert with some whipped cream or whipped topping, or a scoop of vanilla ice cream. So good!!

Using Frozen Fruit or Canned Peaches

Fresh fruit will yield the best results, however frozen fruit will work in a pinch. Do not thaw the fruit before baking, as this will add too much water to the mix. You will want to add about 15 minutes more to the cook time. If the topping starts to brown too soon, gently cover with foil (don’t seal the foil, just lay it over top).

For canned peaches, drain the peaches and discard the liquid – then toss the sliced peaches with the other ingredients just like you would if you were using fresh peaches.

Storing Fruit Crisp

Cooked fruit desserts usually last just 2-3 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. To freeze: wrap the crisp in plastic wrap and then wrap in foil to keep moisture out and place in the freezer for up to 1 month.

woman's hand sprinkling oat topping over peaches and blueberries in a pie plate

Tips For the Best Crisp

  • Old-fashioned (or rolled) oats are the only kind of oats that work on top of fruit crisps like this one. I don’t recommend using quick cook or steel cut oats for this recipe. The old-fashioned oats crisp up nicely and become golden and wonderfully chewy in the oven.
  • 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 10 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!

blueberry peach dessert with oat brown sugar topping in a white pie plate

How to Serve Blueberry Crisp

A juicy, warm blueberry crisp is amazing on its own, but topped with vanilla ice cream, whipped cream, or even crème fraîche, blueberry crisp becomes a dinner party-worthy dessert. Cold crisp is the perfect slightly indulgent breakfast as a topping for your morning yogurt.

I’ve even used it as a topping for my protein waffle. 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 – such as cherries, blackberries, raspberries, plums, nectarines and the list goes on. Enjoy! xoxo

Try these other favorite summer treats!

The Best EVER Banana Pudding

No Bake Cherry Cheesecake

Easy Lemon Pound Cake

Chocolate Delight

If you try this peach blueberry crisp, 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.

two servings of fruit crisp topped with ice cream in white bowls

Easy Peach Blueberry Crisp in a white pie plate with a silver serving spoon
Print Recipe Pin Recipe
4.62 from 49 votes
Leave a Review »

Easy Peach Blueberry Crisp

Easy and delicious peach blueberry crisp made with fresh, juicy blueberries and sweet peaches and a crunchy cinnamon oat topping! Serve with a scoop of vanilla ice cream for the best summertime treat.
Author: Kim


For the Filling:

  • 4-5 peaches, sliced (peel, if desired, but I don't)
  • 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 all 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 about 10 minutes.
  • Spoon out warm crisp into bowls and serve with vanilla ice cream or whipped topping, if desired.


*Almond flour can be subbed with all-purpose flour.
**Feel free to sub an equal amount of another fruit for the blueberries and/or peaches.
Storage: Crisps keep well for 2-3 days. If you are going to eat the cobbler 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.
To freeze: Wrap the crisp in plastic wrap and then wrap in foil to keep moisture out and place in the freezer for up to 1 month.
Photos by Sasha at Eat Love Eats.
Serving: 1serving, Calories: 261kcal, Carbohydrates: 40g, Protein: 3.8g, Fat: 11.5g, Saturated Fat: 6.4g, Polyunsaturated Fat: 0.7g, Monounsaturated Fat: 0.5g, Sodium: 2.2mg, Potassium: 298.5mg, Fiber: 7.7g, Sugar: 16.8g, Vitamin A: 185IU, Vitamin C: 70.6mg, Calcium: 73mg, Iron: 1.4mg

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!