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Blueberry Peach Crisp

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Set this Blueberry Peach Crisp on the dessert table, and they’ll all gather around with wide eyes and plenty of oohs and aahs!

A vertical closeup photo of a serving of Blueberry Peach Crisp in a small white bowl with a blue napkin and a dish of fresh blueberries in the background.

**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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A vertical closeup of a rectangle baking dish filled with Blueberry Peach Crisp along with a small dish of crisp in the background.

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:

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.

A two image vertical collage along with a title text overlay graphic for Blueberry Peach Crisp.

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!

A blue bowl filled with Chilled Orzo Pasta Salad with Corn and Blueberry

*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.

A glass dish filled with no-churn lemon blueberry ice cream with fresh lemons and vanilla cookies on the side.

*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!!

A vertical closeup along with a title text overlay graphic for Blueberry Peach Crisp with a spoon and a blue napkin.

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. 🙂

A horizontal photo of a dish of Blueberry Peach Crisp in the foreground along with a bowl of fresh blueberries in the background.

Blueberry Peach Crisp

Renee – Kudos Kitchen
With fresh blueberries and peaches coming into season, this easy to make Berry Fresh Blueberry Peach Crisp is a delicious dessert you’re going to want to make time and again.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine fruit crisp
Servings 12 servings
Calories 318 kcal

Ingredients
  

For the crust and filling:

  • ½ cup butter, softened
  • 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 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
  • 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

Serving: 1servingCalories: 318kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 61mgSodium: 211mgPotassium: 122mgFiber: 2gSugar: 27gVitamin A: 432IUVitamin C: 6mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!

Thank you so much for visiting me here today in my Kudos Kitchen!

I hope you’ve enjoyed this recipe and video for Blueberry Peach Crisp as much as I’ve enjoyed eating it, and bringing it to you.

A direct overhead photo of a baking dish filled with Blueberry Peach Crisp along with a bowl of fresh blueberries and a few spoons.

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