Set this Blueberry Peach Crisp on the dessert table, and they’ll all gather around with wide eyes and plenty of oohs and aahs!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Blueberry Peach Crisp is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- butter
- sugar
- eggs
- vanilla
- all-purpose flour
- baking powder
- ground cinnamon
- salt
- quick-cooking oats
- peach pie filling
- fresh (or frozen) peaches or nectarines
- fresh (or frozen) blueberries
Kitchen tools and equipment needed:
- mixing bowls
- measuring cups and spoons
- can opener (optional)
- hand mixer or stand mixer
- chef’s knife or santoku
- cutting board
- spatulas
- 9 x 11 baking dish (8 x 12 or 9 x 13 may be used, see below)
- baking spray
- kitchen timer
- cooling rack
Why this recipe works:
There is something comforting and charmingly old-fashioned about a crumble or crisp.
It’s like a dessert-hug grandma would have made and given for Sunday dinner when the family was coming over.
I think any grandma would be proud and pleased to place this Berry Fresh Blueberry Peach Crisp on the dinner table in front of the family.
And hopefully, someday, maybe I’ll be that grandma. *wink* Not that I’m reporting news or anything here. LOL
What size baking dish is best for this recipe?
I used a 9 x 11 baking dish, which, for some, may be an unusual size.
However, feel free to use an 8 x 12 or even a 9 x 13 baking dish (if those are the sizes you have).
Just be aware that the baking times will vary slightly from what is written in the recipe card.
How will I know when my blueberry peach crisp is fully baked?
You’ll know your crisp if fully baked when the fruit juices exude from the top and outer edges of the crisp.
Can frozen fruit be used in this recipe?
If you’d like to make this recipe for Berry Fresh Blueberry Peach Crisp year-round when fresh berries and peaches or nectarines are no longer in season, please feel free to use frozen fruit.
Just make sure you partially thaw the fruit before proceeding with the recipe.
Can other fruit or berries be used for this recipe:
Sure!
As long as you use fruit and/or berries that are roughly the same size (like apples that are chopped the same size as blueberries, for example), it shouldn’t be a problem.
Ensuring the fruit and berries are approximately the same size is your best bet to having them cooked through at the same time in the oven.
Can this blueberry peach crisp be frozen after baking?
You bet!!
Cool it completely, and cover it well with plastic wrap (if freezing in the same baking container), and freeze it for up to 2 months.
However, if you’re transferring your cooled crisp to different containers for freezing, you can store the crisp in air-tight freezer containers for up to 3 months.
The step-by-step photo instructions:
- Preheat oven to 375-degrees.
- In a large bowl with a hand mixer or stand mixer, cream the softened butter and sugar. Add the vanilla and eggs and beat well.
- Add the flour, baking powder, cinnamon, and salt to the butter mixture and blend until thoroughly combined.
- Spread the dough evenly into the bottom of a 9 x 11 baking dish that has been sprayed liberally with baking spray.
- Spread the canned peaches evenly over the crust layer in the baking dish. Top the canned peaches with the fresh slices of peaches or nectarines and top with the blueberries. Set aside.
- In a medium bowl, mix together all the crisp ingredients to form a crumbly, sandy mixture.
- Sprinkle the crisp topping evenly over top of the fruit filling.
- Bake in a preheated oven for 30-40 minutes, or until the crisp topping is golden brown and the fruit filling starts to bubble up along the sides.
- Cool slightly and serve warm.
Additional fresh blueberry recipes:
*Orzo Pasta Salad with Sweet Corn and Blueberries (shown below)
Chilled Orzo Pasta Salad with Sweet Corn and Blueberries may be a little unexpected, but after your first bite, you’ll keep coming back for more!
*Easy Lemon Ricotta Cake with Blueberries (not shown)
Lemon Ricotta Cake with Blueberries is an easy cake to make. It has a creamy texture, a light lemony flavor, and it takes advantage of springtime’s bounty of beautiful blueberries.
*No Churn Lemon Ice Cream with Blueberries and Malibu Rum (shown below)
No-Churn Lemon Blueberry Ice Cream is spiked with just a touch of Malibu Rum to keep it rich and creamy. It’s the perfect adult treat with just the right amount of tart, and the right amount of sweet.
*Blueberry Chile Chicken Skillet (not shown)
Skillet Blueberry BBQ Sauce Chicken is a beautifully browned chicken breast that simmers to a tender finish in an easy-to-make zippy blueberry-chile BBQ sauce.
*Blueberry Peach Crisp (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy and delicious blueberry crisp with peaches recipe.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Blueberry Peach Crisp
Ingredients
For the crust and filling:
- ½ cup butter, softened
- 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 can peach pie filling
- 3 fresh peaches or nectarines, pitted and sliced thinly
- 1½ pints fresh blueberries
For the streusel topping
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup quick cooking oats
- 4 tablespoons butter, melted
Instructions
To make the crust and filling:
- Preheat oven to 375-degrees.
- In a large bowl with a hand mixer or stand mixer, cream together the softened butter and sugar. Add the vanilla and eggs and beat well.
- Add the flour, baking powder, cinnamon and salt to the butter mixture and blend until thoroughly combined.
- Spread the dough evenly into the bottom of a 9 x 11 baking dish that has been sprayed liberally with baking spray.
- Spread the canned peaches evenly over the crust layer in the baking dish. Top the canned peaches with the fresh slices of peaches or nectarines and top with the blueberries. Set aside.
To make the crisp topping:
- In a medium bowl, mix together all the crisp ingredients to form a crumbly, sandy mixture.
- Sprinkle the crisp topping evenly over top of the fruit filling.
- Bake in a preheated oven for 30-40 minutes, or until the crisp topping is golden brown and the fruit filling is starting to bubble up along the sides.
- Cool slightly and serve warm.
Nutrition
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