Peach Blueberry Crisp
An Easy Peach Blueberry Crisp made with fresh juicy fruit and a deliciously easy brown sugar crisp topping.
Its finally peach season, nothing says summer like sweet peaches. My neighbor has a giant peach tree and luckily we got spoiled with all the free peaches! Peach Blueberry Crisp is a favorite around here, top it with a scoop of vanilla ice cream, delicious!
Once the peach season hits I tend to go a little crazy with them! I love storing them in the freezer and popping them into our morning green smoothies. But what I love using them the most in is baked crips! This Peach Blueberry crisp tastes like summer in a dessert.
This dish is super simple to throw together. Can’t find fresh peaches, canned, or jarred will also work. I am a huge fan of fruit crisps I truly love them all! The first time I had was at Wolfgang Puck’s, that apple pie crisp forever changed me! Needless to say, you can eat fruit crisp all year long, top it with ice cream and you got yourself a delicious dessert!
More easy and delicious desserts for you to try:
Peach Blueberry Crisp
An Easy Peach Blueberry Crisp made with fresh juicy fruit and a deliciously easy brown sugar crisp topping.
Ingredients
Peach Blueberry Filling
- 7 peaches, peeled and sliced
- 1 cup blueberries
- 1 tsp cinnamon
- 1/4 cup agave
- 1 tsp vanilla extract
- 1 tbsp corn starch
Crisp
- 1/2 cup cold butter, cut into small pieces
- 1 cup rolled oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F. Spray an 8 or 9-inch square baking dish with nonstick cooking spray and set aside.
- For The Filling Gently toss peaches, blueberries, cinnamon, agave, vanilla extract, and corn starch. Transfer filling to your baking dish.
- For the Crisp In a mixing bowl whisk together the flour, brown sugar, oats, salt, and cinnamon. Add in the cold cubed butter and using a fork, pastry cutter, or hands cut the butter into the dry ingredients until the mixture starts to become crumbly.
- Sprinkle the crip mixture on top of the filling.
- Bake at 350°F for 40-50 minutes, until the topping is lightly golden brown and the filling is bubbling around the edges.
- Remove from the oven to cool slightly before serving. Enjoy!
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Peaches come in all different sizes. How many cups is 7 peaches?
Makes roughly 5 cups, sometimes a little Under! I’ll go ahead and add that!
Wow! Quick response. Thanks so much. I went ahead and tried it with 4 cups frozen peaches and 1 cup frozen blueberries and a half cup pecan pieces. Was great but another cup of peaches and a few more pecans would have been better. I also used half the sweetener as I’m trying to change our eating habits. It was awesome even with half the agave and half the brown sugar. Had a little difficulty cutting the butter into dry but that’s because of a “mostly” healed wrist surgery. That will get easier over time. All in all I like it so well I printed it for my keepers binder.
Thank you again for such a quick response. Impressive
Absolutely 💯 hope the wrist heals soon!!!!💓
This peach and blueberry crisp is 😋. I’m making another one, but I want to freeze it for later. Any suggestions?
Hey!! I’m so glad you love it!! One of my favs!!
To freeze a peach-blueberry crisp:
1. Allow the crisp to cool completely: Before freezing, it’s crucial to let the peach-blueberry crisp cool down to room temperature first.
2. Portion the crisp: Divide the crisp into individual servings or desired portion sizes. This will make it easier to thaw and reheat later(unless your going to eat it all at once!)
3. Wrap tightly: Wrap each portion of the crisp tightly in plastic wrap or aluminum foil. Make sure there is no exposed area to prevent freezer burn and maintain freshness.
4. Place in a freezer-safe container: If you prefer to store multiple portions together, put the wrapped crisp portions in a freezer-safe container or airtight freezer bags.
5. Freeze: Put the container or bags of wrapped crisp in the freezer. Ensure that they are placed in a flat position to prevent any shifting. Try not to stack anything heavy on top to avoid damage.
The peach-blueberry crisp can be stored in the freezer for up to 3 months. When you’re ready to enjoy it!!
to thaw and reheat:
1. Thaw: Remove the desired number of portions from the freezer and let them thaw in the refrigerator overnight. Thawing in the fridge ensures the crisp remains firm and maintains its texture.
2. Reheat: Preheat your oven to 350°F (175°C). Remove the plastic wrap or foil and transfer the thawed crisp portion(s) to an oven-safe dish. Reheat for around 10-15 minutes or until warmed through. You can cover the dish loosely with foil if you prefer a softer texture or leave it uncovered for a crunchy topping.
Once heated, you can serve the peach-blueberry crisp as is or pair it with a scoop of ice cream or whipped cream for added deliciousness! Enjoy!!💞💞💞