Blueberry Peach Crisp Bake

This blueberry peach crisp perfectly balances the sweetness of ripe peaches with the tartness of fresh blueberries, all topped with a buttery, oat-studded crumble. It’s a comforting dessert that highlights the best of summer fruit and comes together quickly with simple ingredients.

I first made this crisp during a summer weekend gathering and it instantly became the favorite dessert for everyone at the table. Now it’s my go-to when I want something both fruity and indulgent but not overly complicated.

Ingredients

• Old fashioned oats: offer a chewy texture that contrasts beautifully with the soft fruit
• All purpose flour: binds the topping and filling for the perfect consistency
• Granulated sugar: sweetens the topping and fruit evenly organic varieties tend to give a cleaner taste
• Light brown sugar: adds moisture to the crumble with a subtle molasses note
• Salt: enhances all the flavors while balancing the sweetness
• Ground cinnamon: introduces warmth to the topping without overpowering the fruit
• Unsalted butter melted: provides richness and helps create the crisp texture in the topping
• Ripe-firm peaches: bring juiciness and sweet floral notes choose peaches that yield slightly to touch but are not mushy
• Fresh blueberries: add a pop of color and tart brightness balancing the peach’s sweetness
• Freshly squeezed lemon juice: brightens the fruit mixture lifting flavors and preventing browning
• Finely grated lemon zest: adds a fragrant citrus aroma
• Pure vanilla extract: rounds out the fruit filling with a smooth sweet depth

Instructions

Soothe the Oven:

Preheat your oven to 350 degrees Fahrenheit. This moderate heat lets the fruit soften and sugars caramelize without burning the topping.

Mix the Crisp Topping:

In a bowl, combine the oats, flour, granulated sugar, brown sugar, salt, and cinnamon thoroughly. Stir in the melted butter until every bit of the mixture is moistened evenly. Chill this mixture in the refrigerator while preparing the fruit to keep the butter firm and help the topping crumble perfectly when baked.

Prepare the Fruit Filling:

Gently peel and chop about four medium peaches to yield one and a half pounds. In a large bowl, mix the peaches with three cups of fresh blueberries, lemon juice, lemon zest, sugar, flour, and vanilla extract. Stir gently just to combine, taking care not to crush the berries or bruise the peaches.

Assemble the Crisp:

Pour the fruit filling into a 9 by 9 inch baking dish or similar. Sprinkle the chilled topping evenly over the fruit. Use your fingers to lightly pinch the topping together in parts forming small, rustic clumps instead of a smooth layer. This creates that signature crisp texture with crunchy peaks.

Bake and Rest:

Place the dish in the oven and bake for 30 to 40 minutes. Look for bubbling around the edges and a golden brown topping. Once out of the oven, let it rest at room temperature for about 15 minutes to allow the fruit juices to thicken for the ideal spoonable texture. Serve warm, preferably with a scoop of vanilla ice cream.

I love the fresh lemon zest in this recipe. It adds a subtle brightness that keeps the dessert from feeling too heavy and brings out the best in peaches. This crisp always reminds me of summers spent at my grandparents’ house when fresh fruit pies were never far away.

Storage Tips

Store any leftovers covered in the refrigerator and consume within three days for the best texture. To reheat, warm individual portions gently in the microwave or oven until heated through but still crisp on top. If freezing, portion into airtight containers and thaw overnight before reheating.

Ingredient Substitutions

You can swap old fashioned oats for quick oats if pressed for time but the texture will be softer. Brown sugar can be replaced with coconut sugar for a different depth of flavor. If peaches are not available, nectarines are a great alternative offering similar sweetness and texture. Mixed berries work well if blueberries are not on hand.

Serving Suggestions

This crisp shines on its own or served with vanilla ice cream for creamy contrast. A dollop of whipped cream or a drizzle of honey also complements the fruit’s natural sweetness nicely. If serving for brunch, add a sprinkling of toasted almonds or pecans on top for extra crunch.

This crisp is a perfect dessert for all seasons offering both comfort and freshness in each bite.

FAQs about Recipes

→ What type of oats work best for the topping?

Old fashioned oats are ideal as they provide a hearty texture and hold their shape well during baking, creating a crisp topping.

→ Can fresh blueberries and peaches be substituted with frozen fruits?

Yes, frozen fruits can be used but may release more moisture, so adjust baking time slightly and consider reducing added liquid.

→ How can I tell when the crisp is fully baked?

The topping should be golden brown and the fruit filling bubbling around the edges, indicating the juices are thickened and warm.

→ What is the purpose of lemon juice and zest in the filling?

Lemon juice and zest add bright acidity that balances the sweetness and enhances the fruit flavors.

→ Is it necessary to chill the topping before baking?

Chilling helps the butter firm up and keeps the topping crumbly, resulting in a better texture after baking.