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Blueberry Peach Crisp Recipe

Blueberry Peach Crisp

Wholesome Cove
This blueberry peach crisp recipe pairs sliced peaches with whole blueberries under a buttery oat and pecan topping, baked until the fruit turns thick and glossy and the topping goes deep gold.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 335 kcal

Equipment

Ingredients
  

  • 4 cups fresh peaches - about 4 large peaches or 600g, peeled and sliced
  • 3 cups fresh blueberries - about 450g, rinsed and dried
  • 2/3 cup granulated sugar - 135g
  • 2 tablespoons cornstarch - 16g
  • 2 tablespoons fresh lemon juice - 30ml
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For the Oat and Pecan Topping

  • 1 cup old-fashioned rolled oats - 90g
  • 3/4 cup all-purpose flour - 95g
  • 2/3 cup light brown sugar - 145g, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter - 113g, cold and cut into small cubes
  • 1/2 cup chopped pecans - 60g

Optional

For Serving (Optional)

  • vanilla ice cream - for serving
  • whipped cream - for serving
  • Greek yogurt - for serving

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly butter or grease a 9x13-inch baking dish.
  • Peel peaches and slice into 1/2-inch wedges, discarding pits. Measure out 4 cups.
  • In a large bowl, combine sliced peaches and blueberries. Add sugar, cornstarch, lemon juice, lemon zest, cinnamon, salt, and vanilla (if using). Toss gently until evenly coated. Let sit for 5 minutes.
  • Pour fruit mixture into the prepared baking dish and spread into an even layer, distributing blueberries evenly.
  • In a separate bowl, whisk together oats, flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter with a pastry cutter until pea-sized clumps form. Stir in chopped pecans.
  • Sprinkle topping evenly over the fruit filling, covering completely. Leave it loose rather than pressing down.
  • Bake for 40 to 45 minutes until topping is deep golden brown and filling is bubbling at the edges. Tent with foil if browning too quickly.
  • Remove from oven and let rest on a wire rack for at least 15 minutes before serving. This allows the filling to thicken.

Notes

  • Use ripe but firm peaches. Overripe peaches release too much liquid and can make the filling runny.
  • Keep the butter cold until it hits the oven for the crispiest topping.
  • Do not skip the resting time. Letting the crisp cool for at least 15 minutes allows the cornstarch to thicken the juices.
  • Toast the pecans in a dry pan for 5 minutes before adding to the topping for extra flavor.
  • Check for bubbling at the edges, not just color, to ensure the filling is fully thickened.
  • Frozen peaches and blueberries work well; add an extra tablespoon of cornstarch and do not thaw them first.
  • Place a baking sheet underneath the dish to catch any drips that bubble over during baking.
  • Taste the peaches before adjusting sugar. Very sweet peaches may need less sugar, while tart fruit may need a tablespoon or two more.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • Freeze baked and cooled crisp in individual portions for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

Nutrition

Serving: 1servingCalories: 335kcalCarbohydrates: 52gProtein: 4gFat: 14gSaturated Fat: 6gSodium: 140mgFiber: 4gSugar: 34g
Keyword blueberry peach crisp, easy baking recipe, fruit crisp recipe, oat pecan topping, summer dessert
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