This blueberry peach crisp is a sweet, home-style dessert layered with juicy peaches and blueberries, then topped with a buttery oat and cinnamon crumble. I love serving it warm with a scoop of vanilla ice cream, which makes the fruit filling and crisp topping even more irresistible.

Why You’ll Love This Recipe

I like how simple this recipe is to put together, using just a handful of pantry staples. The combination of sweet peaches and tart blueberries bakes into a bubbling filling, while the oat topping adds the perfect crunch. I also enjoy how versatile it is—I can use fresh fruit in the summer or frozen fruit when I want this crisp year-round. It’s a dessert that feels comforting, homemade, and always crowd-pleasing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fruit:

• 2 (10 ounce) packages frozen sliced peaches, thawed and drained

• 1 (10 ounce) package frozen blueberries, thawed and drained

• 2 teaspoons lemon juice

• 2 tablespoons all-purpose flour

• 2 tablespoons white sugar

Topping:

• ½ cup old-fashioned oats

• ⅓ cup firmly packed brown sugar

• ¼ cup all-purpose flour

• ¼ cup chopped almonds

• ½ teaspoon ground cinnamon

• ⅛ teaspoon nutmeg

• ¼ cup butter

Directions

1. I preheat the oven to 350°F (175°C).

2. To prepare the fruit, I stir together the peaches, blueberries, and lemon juice in an 8-inch square baking dish. Then I add the flour and sugar, mixing gently until the fruit is evenly coated.

3. For the topping, I stir oats, brown sugar, flour, almonds, cinnamon, and nutmeg in a bowl. I cut in the butter with a fork until crumbly.

4. I sprinkle the topping evenly over the fruit.

5. I bake for about 30 minutes, until the fruit is bubbling and the topping turns golden brown.

Servings and timing

This recipe makes 9 servings. The prep time is about 15 minutes, baking time is 30 minutes, and the total time from start to finish is 45 minutes.

Variations

I like swapping almonds with pecans or walnuts for a different crunch. Sometimes I double the topping if I want a heartier crust. When fresh peaches and blueberries are in season, I use those instead of frozen for an extra burst of flavor. For a twist, I also add a pinch of ginger to the fruit or a drizzle of honey to the topping before baking.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave for 30–45 seconds, or reheat the entire dish in a 350°F oven until warmed through. The topping stays crispier with oven reheating.

FAQs

Can I make this blueberry peach crisp ahead of time?

Yes, I assemble the fruit and topping separately, then combine and bake just before serving. That way, the topping stays fresh and crisp.

Can I use fresh fruit instead of frozen?

I like using fresh peaches and blueberries when they’re in season. I simply peel and slice the peaches, then use them as directed in the recipe.

How do I make the topping gluten-free?

I substitute the all-purpose flour with almond flour or a gluten-free blend, and make sure my oats are certified gluten-free.

What can I serve with blueberry peach crisp?

I enjoy it warm with vanilla ice cream, but whipped cream or even a spoonful of Greek yogurt makes a great topping too.

Can I freeze leftovers?

Yes, I freeze cooled portions in airtight containers for up to 2 months. When I’m ready to enjoy it again, I thaw it overnight in the refrigerator and reheat it in the oven.

Conclusion

This blueberry peach crisp is a dessert I keep coming back to. I love how easy it is to prepare, how adaptable it can be with fresh or frozen fruit, and how perfectly the warm, bubbling filling pairs with the crisp oat topping. Whether I make it for family dinners or summer gatherings, it always disappears fast and leaves everyone asking for seconds.