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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
  • Total Time: 40 minutes
  • Yield: 10-12 1x


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



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


  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!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Summer
  • Method: Baking
  • Cuisine: Dessert

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