This blueberry peach crisp has been a late-summer ritual in my kitchen for years. I first made it the summer I moved into my first apartment and discovered a farmer's market on a corner I’d never noticed; the peaches were so fragrant I carried them home like a bouquet. Paired with a basket of wild blueberries, the combination tasted like the sweetest parts of the season put into a baking dish. It’s the kind of dessert that fills the house with a warm, fruit-scented haze and pulls everyone to the table for a scoop of melting vanilla ice cream.

What makes this version special is the topping — a simple mix of old-fashioned oats, flour, two kinds of sugar, and warm cinnamon, all bound with melted butter until it clumps into golden pieces as it bakes. The peaches are peeled and chopped to release their juices, while the blueberries add bright, tart notes that balance the sweetness. I love that it’s forgiving: adjust the sugar a touch for riper peaches, and the result is reliably impressive whether you’re serving a crowd or indulging at home.

Ingredients

• Topping: 2/3 cup old-fashioned oats — use rolled oats, not quick oats, for crunchier clusters; I like Bob's Red Mill for consistent texture. 2/3 cup all-purpose flour adds body so the topping crisps instead of collapsing; measure with a leveled dry cup. 1/3 cup granulated sugar and 1/4 cup light brown sugar bring both clean sweetness and caramel depth; the brown sugar also helps the topping brown evenly. 1/4 teaspoon salt and 1/4 teaspoon ground cinnamon brighten and warm the flavors. 1/2 cup (1 stick) unsalted butter, melted and slightly cooled binds everything and yields those glossy, golden clusters.
• Filling: 1.5 pounds ripe-firm fresh peaches (about 4 medium), peeled and chopped — choose peaches that yield slightly to the touch; underripe fruit will be too tart and won’t release enough juices. 3 cups fresh blueberries add a vivid color and tart-sweet contrast. 1 tablespoon freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest sharpen the fruit flavors. 2 tablespoons granulated sugar is a starting point — increase if your peaches are especially sweet, or decrease if very ripe. 1/4 cup all-purpose flour helps thicken juices as the fruit bakes. 1/2 teaspoon pure vanilla extract rounds the filling with a gentle warmth.

Instructions

Prepare the topping: Preheat the oven to 350°F. In a medium bowl combine the oats, 2/3 cup flour, 1/3 cup granulated sugar, 1/4 cup light brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon. Pour in the 1/2 cup melted butter and stir until the mixture is evenly moistened and starts to clump. The texture should hold together when you press a handful; if it seems too dry, add a teaspoon of melted butter. Chill the topping in the refrigerator while you prepare the filling so it holds texture when baked. Prep the peaches: Bring a pot of water to a gentle boil and score a small X on the bottom of each peach. Blanch in the boiling water for 30–45 seconds until the skins loosen, then transfer to an ice bath. Peel the skins away, halve and pit the peaches, then chop into roughly 1-inch pieces. Toss the peaches with the lemon juice and zest to prevent browning and to brighten flavor. Combine the filling: In a large bowl, gently combine the peaches, 3 cups blueberries, 2 tablespoons granulated sugar (adjust as needed), 1/4 cup flour, and 1/2 teaspoon vanilla extract. The flour will coat the fruit and thicken juices as they cook. Taste a small piece of peach to decide whether to add a bit more sugar; if the peaches are very ripe and sweet, you may skip adding more. Assemble: Pour the fruit mixture into a 9x9-inch square baking dish or a 9-inch deep-dish pie plate, spreading evenly. Sprinkle the chilled topping over the fruit, using your fingers to pinch the mixture into small clumps so it bakes into crunchy clusters rather than a uniform layer. Bake and rest: Bake at 350°F for 30–40 minutes, until the filling is bubbling around the edges and the topping is deep golden brown. If the topping browns too quickly, tent loosely with foil for the final 10 minutes. Remove from oven and let sit at room temperature for about 15 minutes — this resting time lets the juices thicken so serving isn’t runny. Serve warm with vanilla ice cream or lightly sweetened whipped cream.

Storage Tips

Once cooled to room temperature, cover the dish tightly with foil or plastic wrap and refrigerate for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds, or warm a whole pan in a 325°F oven for 10–15 minutes until heated through. For longer storage, freeze assembled but unbaked portions for up to 3 months; thaw in the refrigerator overnight before baking. When freezing baked crisp, wrap tightly to prevent freezer burn and refresh in a 350°F oven for 15–20 minutes to revive crunch.

Ingredient Substitutions

If you need gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking mix and use certified gluten-free oats. To make it dairy-free, replace the butter with a plant-based stick margarine measured 1:1 and chill the topping slightly before baking to encourage browning. For a less sweet version, reduce the total added sugar by half or omit the 2 tablespoons in the filling; ripe peaches and blueberries provide plenty of natural sweetness. You can also swap some of the peaches for nectarines or substitute raspberries for a sharper fruit note.

Serving Suggestions

Serve warm from the oven with a generous scoop of vanilla bean ice cream, a spoonful of crème fraîche, or a drizzle of heavy cream. Garnish with a few fresh blueberries or a light dusting of cinnamon for a pretty finish. For brunch, pair slices with a hot pot of coffee and a tart fruit salad to balance richness. This dessert also works beautifully alongside grilled meats at a summer cookout, offering a sweet, fruity contrast to smoky flavors.

Cultural Background

Crisp-style desserts are classic American home baking, often created to highlight seasonal fruit when it’s abundant. Unlike a crumble or cobbler, the crisp emphasizes oats in the topping for extra texture. The peach is a staple of Southern gardens, while blueberries are native to North America; combining the two reflects regional summer harvests. Over time, cooks have adapted the basic formula across the country, using what’s freshest locally — apples in the fall, berries in the summer — making the dish both traditional and endlessly adaptable.

Seasonal Adaptations

In peak summer, use the ripest peaches and freshly picked blueberries for the juiciest results. In cooler months, canned or frozen fruit can be used; if using frozen, do not thaw completely before baking to avoid excess wateriness — add an extra tablespoon of flour to compensate. For holiday variations, swap peaches for apples and fold in dried cranberries and warming spices like nutmeg and cloves. Citrus additions like orange zest can brighten the filling in winter months when fruit is less floral.

Meal Prep Tips

For easy weeknight dessert prep, assemble individual portions in ramekins and refrigerate; bake ramekins for 18–22 minutes at 350°F when you’re ready to serve. If you’re feeding a crowd, double the filling and use two 9x9 pans — bake on the middle rack and rotate pans halfway through for even browning. Use airtight containers to store leftovers and label with the date. This crisp also freezes well in single portions for quick reheating at work or school events.

Whether you serve it for a casual family dinner or bring it to a potluck, this blueberry peach crisp is the kind of dessert that feels both effortless and special. It celebrates summer fruit with a buttery, crunchy topping and plenty of flexibility to suit your pantry and preferences — make it, share it, and treat it like your own summer ritual.