This Blueberry Peach Crisp has been my summer standby for years, the kind of dessert that makes the whole house pause and take a deep breath. I first put peaches and blueberries together on an impromptu afternoon when the farmers market overflowed with fruit; the combination of warm, melting peaches and popping, juicy blueberries with a crunchy, buttery oat topping felt instantly like a celebration. It became our quick way to mark the end of the workday without fuss and it has shown up on backyard picnic tables, casual weeknight dinners, and holiday brunch spreads.

What makes this dish special is its balance of textures and pure fruit flavor. The peaches soften but keep a slight bite when they are ripe-firm, while the blueberries release a glossy, vibrant sauce. The topping is intentionally crumbly—oats for chew, flour and sugars for browning, and butter to bind everything into golden clumps. Served warm with a scoop of vanilla ice cream or a spoonful of Greek yogurt, it reads like warm summer comfort but feels refined enough for guests.

Ingredients

• Peaches: Use 1.5 pounds of ripe-firm fresh peaches (about four medium). Look for peaches that give slightly to pressure but aren’t mushy; the texture holds up in the filling and gives a pleasant bite.
• Blueberries: Three cups of fresh blueberries provide bursty, tangy juice. Choose full, plump berries without wrinkling; they’ll keep their shape and create a glossy syrup as they bake.
• Lemon: One tablespoon freshly squeezed lemon juice and one teaspoon finely grated lemon zest brighten the filling and balance sweetness—use Meyer lemons for a floral note if available.
• Sugars: Use two tablespoons granulated sugar in the filling (adjust to taste) plus 1/3 cup granulated and 1/4 cup light brown sugar in the topping to encourage caramelization and a deep, toffee-like flavor.
• Oats and Flour: Two-thirds cup old-fashioned oats and two-thirds cup all-purpose flour form the base of the topping—oats add chew while the flour provides structure for golden clumps.
• Butter and Spices: Half a cup unsalted butter, melted and cooled slightly, binds the topping and browns beautifully. A quarter teaspoon salt and a quarter teaspoon ground cinnamon round out the flavor.
• Vanilla and Thickener: A half teaspoon pure vanilla extract adds warmth to the filling, while a quarter cup all-purpose flour helps thicken the fruit juices so the filling isn’t runny.

Instructions

Prepare the Topping: Preheat the oven to 350°F. In a medium bowl combine 2/3 cup old-fashioned oats, 2/3 cup all-purpose flour, 1/3 cup granulated sugar, 1/4 cup light brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon. Pour in 1/2 cup melted unsalted butter and stir until the mixture holds together in coarse clumps. Chill in the refrigerator while you prep the fruit; chilling helps the butter firm slightly so the topping bakes into defined clusters rather than melting flat. Prepare the Fruit: Peel and chop the peaches into roughly 1/2‑inch pieces so they cook evenly; for easy peeling, blanch peaches 20–30 seconds in boiling water and transfer to ice water, then the skins will slip off. In a large bowl gently fold together 1.5 pounds chopped peaches, 3 cups blueberries, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons granulated sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon vanilla extract. The flour absorbs excess juices and helps the filling thicken as it bakes. Assemble: Transfer the fruit to a 9x9-inch baking dish or a 9-inch deep-dish pie plate, spreading it into an even layer. Scatter the chilled topping evenly over the fruit, pinching pieces together to form small clumps. These clumps create crisp pockets of toasty oat topping and protect the fruit from over-browning at the edges. Bake: Bake at 350°F for 30 to 40 minutes, rotating once halfway through if your oven has hot spots. Look for bubbling juices around the edges and a deep golden color on the topping. If the edges brown too quickly, tent loosely with foil in the final 10 minutes. Rest and Serve: Remove from the oven and let the crisp sit at room temperature for about 15 minutes; this rest allows the fruit juices to thicken. Serve warm with vanilla ice cream, whipped cream, or a dollop of yogurt. Leftovers keep refrigerated and are delightful gently reheated.

Storage Tips

Store cooled leftovers covered in the refrigerator for up to four days in an airtight container or tightly wrapped baking dish. For longer storage, cover the assembled crisp with plastic wrap and aluminum foil and freeze for up to three months; when ready to enjoy, bake from frozen at 350°F for roughly 45–55 minutes until the filling bubbles and the topping is golden. To reheat a single portion, microwave briefly for 30–45 seconds or warm in a 325°F oven for 8–10 minutes to revive the topping’s texture. Quality indicators include firm topping and a glossy, but not watery, fruit filling.

Ingredient Substitutions

If you need gluten-free options, replace the all-purpose flour with a 1:1 gluten-free blend and use certified gluten-free oats. For a vegan version, substitute coconut oil or a solid plant-based butter for the unsalted butter—chill the topping slightly so it forms clumps before baking. To reduce sugar, cut the granulated sugar in the filling to 1 tablespoon and use a light sprinkling of brown sugar in the topping; note this will yield a tangier, less caramelized topping. Fresh frozen fruit may be used when out of season; slightly reduce added flour to account for extra moisture from thawed berries.

Serving Suggestions

Serve warm with a scoop of high-quality vanilla ice cream and a sprinkle of flaky sea salt for contrast. For brunch, pair a small portion with lightly sweetened Greek yogurt and toasted almonds. Garnish with fresh mint or lemon zest to add a bright finish. This dessert works well for backyard dinners, potlucks or a simple weeknight treat—its rustic presentation requires no elaborate plating, just a warm spoon and a napkin.

Cultural Background

The crisp is a classic American dessert rooted in colonial frugality when seasonal fruit was often baked with grain-based toppings for bandwidth-conscious households. Unlike a cobbler or a crumble, a crisp traditionally uses oats to add texture. Regional variations take advantage of local harvests—apples and cranberries in fall, stone fruits and berries in summer—so the blueberry-peach combination is a natural summer iteration on a long-standing, flexible tradition.

Seasonal Adaptations

In summer, use the ripest peaches and fresh blueberries. For early fall, swap peaches for apples or pears and add a teaspoon of ground cinnamon and a pinch of cloves. During winter, frozen fruit offers convenience; increase the thickener slightly to manage additional weeping. For a holiday twist, sprinkle the topping with chopped toasted pecans or add a tablespoon of bourbon to the fruit filling for depth.

Meal Prep Tips

To halve active time on the day you’ll serve the dish, peel and chop the peaches and combine the filling in an airtight container up to 24 hours ahead. Keep the topping chilled separately and assemble just before baking. If you bake ahead, warm individual portions in the oven or microwave and crisp the topping under a broiler for 1–2 minutes if needed. Use shallow airtight containers for refrigeration so the crisp cools evenly and maintains texture.

Every time I make this crisp it reminds me of summer evenings and the simple pleasure of good fruit. I hope you enjoy making it as much as we do—adjust it, share it, and make it a small celebration of whatever season you find your peaches in.