Sweet-Tart Blueberry Peach Crisp to Celebrate Summer

One of my favorite ways to enjoy a homemade dessert is by filling it with ample amounts of fresh fruit. Whether we’re talking about a pie, crumble, or crisp, I’m all about it.

Vertical image of a whole fruit dessert topped with an oat and nut mixture in a red pan, with a spoon scooping out a large spoonful, with text on the top and bottom of the image.

Of course, not all of us have time to create homemade pastry dough to make a pie, so a recipe like this one offers the best kind of shortcut.

There’s nothing better at this time of year than the combination of fresh blueberries and ripe peaches. Topped with a sweet combination of buttery oats and nuts, you’re able to create a truly outstanding dessert.

I like to make this fruit crisp over and over again, all summer long. To me, it’s just not summer without it.

Let’s rewind a second, in case some of you need a quick primer. Do you know what the difference between a crisp and cobbler is? The most obvious one to me is that a crisp is typically made with oats, and a cobbler is made without them.

Vertical image of an oat and nut topping in an oval red pan on a towel with bright blue patterns.

While a crumble also features a streusel-like topping, this is not typically made with nuts or oats either. That’s where the crisp comes in.

If given the choice, I would much rather eat a crisp over a fruit cobbler. There’s just something about the oats that I think gives it a much more tasty and complex flavor.

This particular topping that you see here is so delicious because it is dotted with bits of candied ginger, oats, butter, and almonds. It’s kind of like an oatmeal cookie on top of the fresh fruit.

Vertical image of a whole fruit dessert with an oat topping, and a spoon inserted into the bottom of the dish, on a blue patterned towel.

The nuts in the topping are particularly sensational, but you can also switch things up if you prefer. I love to use almonds when I make this, but you could substitute pecans, hazelnuts, or walnuts if you like.

Then comes the stellar sweet and tart combination of peach and blueberry. I don’t think there’s another combination of fruits that I like better than this one. It’s a fantastic pairing that really shows off the best of what’s in season.

Every bite of this dessert is filled with so many berries and chunks of stone fruit. The lemon juice that’s added to the filling really helps to bring out the flavor of the berries and the peaches, adding a touch of brightness without taking away from their juicy flavor.

Vertical image of a white ramekin filled with a fruit and oat mixture with a spoon inserted into it, in front of a red oval pan with the same dessert on a bright blue towel with patterns.

And the buttery topping adds just the right amount of rich sweetness to balance everything out.

If you are looking for a crisp to serve for a crowd, this is the ultimate recipe to have on hand. This dish feeds 10 to 12 people, so it’s perfect for large groups. I like to serve it on the back patio during barbecues at home, and other summer festivities.

It makes for a tasty end to a big meal of barbecue or grilled meats. With all the fresh, fruity flavors you want, it’s an easy dessert that you will crave all summer long.

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Horizontal image of a ramekin filled with a fruit and oat/nut mixture with a metal spoon inserted into it, on a dark surface next to assorted whole fruit and a blue pattern towel.

Blueberry Peach Crisp


  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10-12 1x

Description

Sweet, juicy fruit makes this blueberry peach crisp the ideal dessert. With a nutty oatmeal crumble on top, it’s crunchy and tart.


Scale

Ingredients

For the Fruit Filling:

  • 3 ripe yellow peaches, sliced (about 1 1/2 cups) 
  • 3 cups fresh blueberries (about 10 1/2 oz)
  • 2 tablespoons lemon juice
  • 1/3 cup coconut sugar
  • 1 tablespoon all-purpose flour 
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom

For the Oat-Almond Topping:

  • 2 cups rolled oats
  • 1 cup roughly chopped almonds
  • 1/3 cup oat flour
  • 1/3 cup coconut sugar
  • 1/2 teaspoon candied ginger, finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon sea salt
  • 1 stick (1/2 cup) unsalted butter, cubed

Instructions

  1. Preheat oven to 375˚F. Grease a large 2 or 2.5-quart baking dish with butter or cooking oil spray. Set aside.
  2. In a large bowl, combine peaches and blueberries. Fold in lemon juice, coconut sugar, flour, ginger, cinnamon, and cardamom. Set aside.
  3. In a separate bowl, stir together the rolled oats, chopped almonds, oat flour, coconut sugar, candied ginger, cinnamon, cardamom, and salt. Add the cubes of butter and, using your fingers, work it into the dry mixture until a loose topping comes together.
  4. Pour fruit mixture into the greased dish. Top evenly with the oat-almond topping.
  5. Bake for 30-35 minutes, until topping is lightly browned. Remove from oven and place pan on a cooling rack to cool for at least 10 minutes. 
  6. Serve warm, with ice cream on top if you like!

  • Category: Summer
  • Method: Baking
  • Cuisine: Dessert

Keywords: crisp, blueberry, peach, oat, almond, candied ginger

Cooking By the Numbers…

Step 1 – Prep and Measure Ingredients

Horizontal image of a bowl of blueberries, a bowl of sliced peaches, and small dishes of flavorings on a dark surface.

Slice three ripe yellow peaches with a sharp knife on a sturdy cutting board. You should have about 1 1/2 cups total.

Chop enough almonds until you have 1 cup total. You can use a food processor to chop them if you like.

Finely chop enough candied ginger until you have 1/2 teaspoon total. A store-bought version is fine, but it’s also fun to make your own candied ginger at home!

Cube one stick of unsalted butter.

For the blueberries, make sure that you remove any tiny stems and discard any berries that are shriveled, too squishy, or that have burst.

You can use all-purpose flour for this recipe, or substitute rice flour if desired.

If you don’t have oat flour on hand, you can easily make it by grinding rolled oats in a food processor.

Preheat your oven to 375˚F. Use butter or cooking spray to grease a large 2- to 2 1/2-quart baking dish.

Step 2 – Combine Fruit

Horizontal image of a bowl with a peach and blueberry mixture tossed in a wet spice mixture.

Place the peaches and blueberries in a large bowl.

Add the lemon juice, coconut sugar, flour, ginger, cinnamon, and cardamom. Fold these in until the fruit is coated with the dry ingredients and everything is combined well.

Set aside.

Step 3 – Make Topping

Horizontal image of a glass bowl with an oat and nut mixture on a dark surface.

Add the oats, chopped almonds, oat flour, coconut sugar, candied ginger, cinnamon, cardamom, and salt to a medium-sized bowl. Stir to combine.

Add the cubes of butter to the mixture. Use your fingers to work the butter into the dry ingredients until a loose topping mixture comes together.

Step 4 – Assemble

Horizontal image of an oval baking dish with a seasoned mixture of blueberries and sliced peaches.

Add the fruit mixture to the greased baking dish.

Horizontal top-down image of an oval baking dish with red handles with an oat and nut mixture spread on top.

Top the fruit evenly with the oat-almond mixture.

Step 5 – Bake

Horizontal image of a red oval baking dish filled with an oat and nut topping on a blue towel with bright patterns.

Bake for 30 to 35 minutes. The topping should be lightly browned.

Remove the dish from the oven and place the pan on a cooling rack. Cool for at least 10 minutes.

Horizontal image of a spoon removing the filling of a fruit crisp in a red oval pan on a towel with bright blue patterns.

Serve warm. Top with ice cream, if desired.

Can I Use Frozen Fruit for This Recipe?

Frozen fruit is not out of the question for this recipe, though nothing beats fresh, just-picked seasonal fruit.

If a craving strikes out of season, you can make this easily with frozen fruit. But you need to make sure said frozen fruit is not packed with sugar. I think it’s best to use frozen fruit that you froze yourself.

Horizontal image of a ramekin filled with a fruit and oat/nut mixture with a metal spoon inserted into it, on a dark surface next to assorted whole fruit and a blue pattern towel.

If you need to buy it, make sure there are no added sugars in the fruit so the finished product won’t be overly sweet. Thaw and drain the fruit well before starting the recipe.

For more crisp and crumble recipe inspiration, here are a few of Foodal’s favorite fruit-filled dessert recipes to try next:

Do you prefer to eat a crisp, a crumble, or a cobbler? Tell us in the comments below, and come back to give this recipe a rating after you try it!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on June 30, 2014. Last updated: June 10, 2020 at 15:42 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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