Blueberry Peach Crisp Recipe

Blueberry peach crisp in a white baking dish with a spoon lifting a serving to reveal the juicy peach and blueberry filling beneath the oat crumble topping.

This blueberry peach crisp combines peaches, blueberries, and a buttery ginger snap oat topping for a dessert that's perfect for summer gatherings and family dinners.

Prep Time25

Cook Time1

Cooling Time20

Total Time1 45

Servings: servings

Calories: 296kcal

Author: Sandra

Ingredients

Blueberry Peach Filling

4 cups fresh yellow peaches peeled and sliced
¼ cup light brown sugar
2 tablespoons granulated sugar
1 ½ tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground ginger
½ teaspoon lemon zest
pinch salt
1 cup fresh blueberries divided

Ginger Snap Oat Topping

1 cup crushed ginger snap cookies
½ cup old-fashioned oats
⅓ cup all-purpose flour
⅓ cup light brown sugar
½ teaspoon ground cinnamon
pinch salt
6 tablespoons cold unsalted butter cubed

Instructions

Preheat oven to 350 F (177 C).
Lightly butter a 9-inch deep-dish pie plate, 9-inch cast iron skillet, or 8x8-inch baking dish.
In a large bowl, combine 4 cups sliced fresh yellow peaches, ¼ cup light brown sugar, 2 tablespoons granulated sugar, 1 ½ tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, ½ teaspoon lemon zest, and pinch salt.
Toss gently until evenly coated.
Let stand for 10–15 minutes, stirring once or twice, until the peaches begin releasing their juices.
Scatter ¾ cup blueberries evenly across the bottom of the baking dish (Note 1).
Spoon the peaches and accumulated juices over the blueberries.
Scatter the remaining ¼ cup blueberries over the peaches.
In a medium bowl, stir together 1 cup crushed ginger snaps, ½ cup old-fashioned oats, ⅓ cup all-purpose flour, ⅓ cup light brown sugar, ½ teaspoon ground cinnamon, and 1 pinch salt.
Add the 6 tablespoons cold unsalted butter and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs with some larger clumps remaining (Note 2).
Sprinkle the topping evenly over the fruit.
Place a sheet pan on the lower oven rack to catch any potential drips. Place the crisp on the rack above.
Bake for 50–60 minutes, or until:
The topping is deep golden brown and crispy.
The filling is bubbling around the edges.
Let cool uncovered for 20–30 minutes before serving.
Serve warm with vanilla ice cream or vanilla bean gelato.

Notes

Layering most of the blueberries beneath the peaches helps keep the peaches visually prominent while still distributing blueberry flavor throughout the crisp.
Leave some larger butter-coated crumbs in the topping mixture for extra crunch.

Storage

Cover and refrigerate leftovers for up to 4 days.

Reheating

Reheat individual portions in the microwave for 20–30 seconds or warm larger portions in a 300°F oven until heated through.

Make Ahead

The topping can be prepared up to 2 days in advance and refrigerated separately. Assemble and bake just before serving for the best texture.

Nutrition