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Peach Blueberry Crisp

This peach blueberry crisp combines two summer favorites in a quick and easy crisp. Just add ice cream for a perfect summertime dessert!

Blueberry Peach Crisp served with ice cream

Simple Peach and Blueberry Crisp Recipe

One of my favorite things to bake in the summer is a good fruit crisp filled with plenty of seasonal fruits. I find that combination of sweet, gooey, warm fruit filling and a streusel topping to be pretty irresistible. I love it in my blueberry crisp and peach crisp, and in this recipe, we combine the two for a peach blueberry crisp.

Sweet blueberries and peaches are such a great flavor combination. Add in a little bit of lemon juice to balance all that sweetness, then finish with a nutty streusel topping and you’re going to be in fruity dessert heaven!

The nuts in the topping are optional if you prefer not to use them, but I think they’re pretty fantastic for a nice crunch and a bit of extra flavor that goes oh-so-well with the other flavors in this peach blueberry crisp. I most often use pecans because that’s what I’m most likely to have in my kitchen, but feel free to use hazelnuts, almonds, or another favorite.

Why You’ll Love This Peach Blueberry Crisp

Here are some of the reasons this peach blueberry crisp is going to be your new summertime favorite:

  • Fragrant, fresh peaches. Is there anything better? Juicy, sun-ripened peaches are one of the highlights of the summer season and they really shine in this peach blueberry crisp recipe. (Love baking with peaches? Try my Peach Hand Pies, Peach Shortbread Cookies, or Ginger Pecan Peach Cobbler too!)
  • Practically effortless. In the world of desserts, crisps are among the easiest you can make, and this peach blueberry crisp is no exception. It’s simple and rustic, but it delivers lots of sweet fruit flavor.
  • Summery perfection. With both blueberries and peaches, this homemade crisp is ideal for backyard get-togethers on warm summer days—especially when it’s topped with a scoop of vanilla ice cream.
Overhead view of Blueberry Peach Crisp in baking dish and on dessert plate with vanilla ice cream

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

For the filling:

For the topping:

  • All-purpose flour
  • Light brown sugar – Dark brown sugar has a more assertive molasses flavor, so I recommend milder light brown sugar here to let the fruit flavors take center stage.
  • Chopped nuts – I prefer pecans or hazelnuts.
  • Salt
  • Unsalted butter – This needs to be cold and cut into 1/2-inch cubes.

How to Peel a Peach

If you’ve never peeled a peach before, it’s actually really easy to do, and one of those kitchen tasks that ends up being oddly satisfying. 

Cut a small X in the bottom of the peach, then drop it into boiling water for 30 to 60 seconds. Remove the peach from the water with a slotted spoon and place it in a bowl of ice water for a minute or two, until it’s cool enough to handle.

The skin should practically slide right off after this. If you’re having trouble, use a paring knife to help loosen it.

Blueberry Peach Crisp topped with vanilla ice cream

How to Make Peach Blueberry Crisp

Besides the irresistible flavor, the best thing about this peach blueberry crisp is how quick and easy it is to make. Just stir the filling, mix the topping, add everything to the baking dish, and you’re ready to bake!

  • Prepare. Preheat your oven to 375ºF.
  • Make the filling. Toss the peaches, blueberries, sugar, lemon juice, and cornstarch in a large bowl.
  • Make the topping. In a small bowl, combine the flour, brown sugar, nuts, and salt. Mix in the butter with a pastry blender or fork until coarse crumbs form.
  • Assemble. Pour the fruit mixture into a 2-quart baking dish, then sprinkle the crumb topping over the fruit. 
  • Bake. Place the baking dish on a rimmed baking sheet to catch any overflow, then bake for 40 to 45 minutes, or until the filling is bubbling and the topping is brown.

Tips for Success

This peach blueberry crisp recipe is easy enough, but here are a few quick tips to make sure it turns out perfect.

  • Use good fruit. This is the key to any fruit dessert recipe. Under-ripe, bland, or past-its-prime fruit will yield a lackluster dessert.
  • Don’t overmix the topping. If it becomes one mass of dough, rather than a sandy, coarse crumb, you won’t get a crumbly topping.
  • Let it sit a bit before serving. The sauce will thicken as it cools, making the crisp easier to scoop and serve.
overhead view of Blueberry Peach Crisp in a baking dish

Serving Suggestions

A scoop of homemade no-churn vanilla ice cream or a dollop of sweetened whipped cream are natural pairings with a summery peach blueberry crisp, but I also quite like serving them with a sprig of fresh mint, thyme, or basil for an herbaceous note. 


You can also change up the filling in this peach blueberry crisp if you like. Peaches go well with lots of other berries, too. Try raspberries, blackberries, or a combination of berries. Or try apricots, nectarines, or plums in place of (or combined with) the peaches. 

How to Store Leftovers

Leftover crisp can be stored in an airtight container at room temperature for 2 to 3 days. Reheat individual servings in the microwave, or you can warm up the entire crisp in a 350ºF oven.

Can This Recipe Be Frozen?

This peach blueberry crisp freezes well. Just place it in a freezer-safe container and freeze it for up to 3 months. I recommend letting it thaw in the refrigerator and then reheating it according to the instructions above.

More Summer Fruit Desserts

Peach Blueberry Crisp

Yield 8 to 10 servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Peach blueberry crisp is what your summer dessert dreams are all about! That sweet filling plus the streusel topping is just perfect served warm with a big scoop of ice cream!

Blueberry Peach Crisp in square baking dish with serving spoon


For the filling:

  • 6 medium peaches, peeled and sliced (about 4 cups)
  • 1 cup (170g) blueberries
  • 3 tablespoons granulated sugar
  • juice of 1 medium lemon (about 2 tablespoons)
  • 1 tablespoon cornstarch

For the topping:

  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (100g) firmly packed light brown sugar
  • 1/2 cup (about 60g) chopped nuts, such as pecans or hazelnuts
  • pinch of salt
  • 5 tablespoons (70g) unsalted butter, cold and cut into 1/2-inch cubes


To make the filling:

  1. Preheat oven to 375°F.
  2. Combine the peaches, blueberries, sugar, lemon juice, and cornstarch. Set aside.

To make the topping:

  1. Combine the flour, brown sugar, nuts, and salt in a small bowl.
  2. Add the butter, and mix with a pastry blender or fork until the mixture forms crumbs. Set aside.

To assemble and bake:

  1. Transfer the peach and blueberry mixture to a 2-quart baking dish. Sprinkle the topping over the fruit mixture. Place the pan on a lined, rimmed baking sheet to catch any potential spills.
  2. Bake 40 to 45 minutes, or until the top is brown and the filling is bubbly.


To store: Leftover crisp can be stored in an airtight container at room temperature for 2 to 3 days, or in the freezer for up to 3 months. Reheat individual servings in the microwave, or you can warm up the entire crisp in a 350ºF oven.

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    7 Comments on “Peach Blueberry Crisp”

  1. Looks so good but there is something off about the granulated sugar measurement….TBS & Cups don’t go together here….can please clarify? Thank you!

  2. Looks so delicious and perfect for the summer!

  3. Peaches are in season and I just happened to have six ripe peaches on the counter last week. I made this recipe and it was delicious!! It was so good, that I bought six more peaches just so I can make it again this weekend! My d-i-l will be visiting and she is vegan, can I substitute the butter with Earth Balance spread? Thanks!

    • Hi, Kristyn! I’m glad you enjoyed the crisp! I’ve never used Earth Balance, so I can’t say with any certainty how it will work. My guess is that it would work fairly well, but I would follow their guidelines for substitution if they provide that. If you try it, let me know how it works!

  4. I love crisps and make them often! The problem is that when there are leftovers, the topping gets super soggy, and just isn’t the same. I’ve tried refrigerating the remainder but still not quite as good, especially when trying to reheat individual servings in the microwave. Any tricks or suggestions? Thanks!

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