There’s something magical about the combination of juicy peaches and plump blueberries in this Peach and Blueberry Crisp. The tender fruit, kissed with a hint of cinnamon, melds perfectly with the golden, buttery topping for a dessert that’s both comforting and indulgent. In just over an hour, you’ll have a warm, bubbling dish that fills your kitchen with irresistible aromas.

Each bite offers a delightful contrast of textures—soft, syrupy fruit meets a crisp, crumbly crust. It’s a dessert that feels fancy yet is surprisingly simple to make, perfect for impressing guests or treating yourself. Serve it with a scoop of vanilla ice cream for an extra touch of creamy decadence. This crisp is summer in a dish, ready to brighten any day.

Ingredients for Peach and Blueberry Crisp

Peach and Blueberry Filling:
4 cups (20oz/568g) peaches, peeled and sliced (ripe peaches work best)
1 cup (5oz/142g) blueberries (fresh or frozen)
½ cup (4oz/115g) sugar (adjust to taste)
2½ Tbsp cornstarch (for thickening)
1 tsp vanilla extract (or seeds from ½ vanilla pod, optional)
Crisp Topping:
¾ cup (3¾ oz/105g) all-purpose flour
¾ cup (2¼ oz/64g) rolled oats, roughly chopped (use gluten-free if needed)
½ cup (3oz/85g) brown sugar (packed)
½ tsp cinnamon (add more for extra flavor)
¼ tsp salt
½ cup (2½ oz/71g) pecans, finely chopped (substitute with walnuts or omit for nut-free)
½ cup (4oz/115g) butter, COLD and cubed (unsalted preferred)

Step-by-Step Instructions

Preheat the oven to 350°F (180°C).
Make the filling: In a medium bowl, mix together peaches, blueberries, sugar, cornstarch, and vanilla extract (and vanilla seeds if using) until well coated. Set aside.
Prepare the topping: In a large bowl, combine flour, oats, brown sugar, cinnamon, salt, and pecans. Add the cold, cubed butter and use your fingertips or a dough cutter to rub it into the dry ingredients until the mixture resembles pea-sized lumps.
Assemble the crisp: Divide the fruit filling evenly between 4 oven-safe 5½-inch pie dishes (or use one large dish). Sprinkle the crisp topping generously over the filling.
Bake: Place in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
Cool and serve: Let the crisp cool for 15 minutes. Serve warm with a scoop of vanilla ice cream for the perfect treat! Store leftovers in the fridge for up to 3 days.

Perfect Pairings: Serving Suggestions

This Peach and Blueberry Crisp is a star on its own, but it shines even brighter with a scoop of vanilla ice cream or a dollop of whipped cream. For a tangy twist, try serving it with a side of Greek yogurt or a drizzle of caramel sauce. It’s also delightful with a cup of hot tea or coffee for a cozy dessert experience.

Make It Your Own: Recipe Variations

Feel free to get creative with this crisp! Swap the peaches for apples or nectarines, or mix in raspberries instead of blueberries. For a nut-free version, skip the pecans and add extra oats. If you’re gluten-free, use almond flour or a gluten-free flour blend. You can even add a pinch of nutmeg or ginger to the topping for extra warmth.

Keep It Fresh: Storage and Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (180°C) for about 10 minutes, or microwave individual portions for 30-60 seconds. For a crispy topping, avoid covering it while reheating. If you’d like to freeze it, wrap the dish tightly in plastic wrap and foil—it’ll keep for up to 2 months.

Quick and Easy: Time-Saving Tips

To save time, use pre-sliced frozen peaches and frozen blueberries—just thaw and drain them before mixing. You can also prepare the crisp topping ahead of time and store it in the fridge for up to 2 days. If you’re short on dishes, bake the crisp in a single large dish instead of individual ones—it’s just as delicious and easier to assemble!