Eating Blueberry Peach Crisp for dessert is just like eating the most delicious oatmeal cookie you've ever had with the added benefit of warm summer fruit!
I'm not sure this has ever been properly defined, but I've always interpreted a Crisp to be made with oats and a Cobbler to be made without oats. Is that how you see it as well? If given the choice, I've always preferred a fruit cobbler over a crisp. There's just something extra naughty about the non-oat version of this summer time dessert that pleased me. If you're worried that the addition of oats with all that fruit might make this more of a "healthy" dessert, well, don't worry. There's plenty of butter and sugar to dismantle that thought. Despite my preference for my non-oat version, I thought this dessert was absolutely delicious, as did my entire family. And when you serve it warm with scoop of vanilla bean ice cream - pure heaven.
To make a good cobbler, you must have good fruit, and boy does this beautiful state of Oregon deliver. I bought a HUGE box of peaches to can (hopefully I can actually take photos next time so that I can share how I do that with you) but I couldn't not make a dessert with all of that beautiful stone fruit. I've always thought peaches pair extremely well with berries, plus the color contrast is pleasing to me, so I tossed in fresh blueberries as well. Of course, using frozen fruit is always an option.
Next comes the buttery-sugary-oat topping. I'm not lying when I tell you that I could probably eat a bowl of that stuff - raw. I'm kinda crazy like that. This time, though, I showed some restraint and allowed it to cook on my dessert.
The result was a perfectly proportioned summer fruit crisp that was so darn delicious with a scoop of creamy vanilla ice cream that, once again, I was in dessert heaven. YUM.
Blueberry Peach Crisp
Ingredients
- 4 cups fresh peaches (skinned and sliced)
- 2 cups fresh blueberries
- ½ cup sugar
- 2 tablespoons corn starch
- 1 teaspoon vanilla
- juice of half a lemon
- 1 cup rolled oats
- ⅓ cup flour
- ⅓ cup brown sugar
- ½ cup butter, softened
Instructions
- Preheat oven to 350 degrees F.
- Place peaches and blueberries in a baking dish (10x10" square or 9x11" oval, 9x13" rectangle can also be used). Mix sugar and cornstarch together and sprinkle over fruit. Add vanilla and lemon juice, stir to combine.
- Mix oats, flour, and brown sugar together in a small bowl. Add butter and mix to combine until mixture is crumbly. Spread over fruit mixture.
- Bake in preheated oven for 1 hour, until fruit mixture is thick and the topping is golden brown.
- Serve warm with a scoop of vanilla ice cream.
Bob Reynolds
I can't even try to make this recipe--what size baking dish????!!! Need complete directions!
Krissy
Thank you for the comment and my apologies! I usually use anything that's comparable to a 10x10" square or a 9x11" oval. You can use a 9x13" baking dish and the cobbler will just be more shallow.
Tisha
So good! I’ve made it multiple times and it turns out amazing every time!
Becky Hardin
This is the perfect cobbler. Love blueberries and peaches together.
Stephanie Dulgarian
This is one of my favorite desserts of all time! Top it with a scoop of vanilla bean ice cream and I'm in heaven!
wilhelmina
This is the perfect summer dessert!
Courtney O'Dell
There is nothing better than this fruit crisp on a hot summer night - our new go-to dessert!
lauren kelly
This is the perfect summer dessert! I don't think I've had blueberries and peaches together but this was a hit!
Demeter
This is so delicious! It's so good, I'd love to eat it for breakfast too. I mean, it has oats in it so that counts right?? Loved it!
margo
Fabulous taste and simple to make. I adjusted the recipe a bit because I had a lot of blueberries. I added one cup of the blueberries and adjusted the other ingredients. I put some chopped pecans on top of the crisp topping. Big hit!!
Karen
Hi, Krissy
My DIL made this last week for us. Yum!
When we went home she gave us 8 freshly picked peaches. So today I doubled the recipe in a 9x13 pan. Double YUMMY.
Thank you!
Lisa
What size dish did you use?
Krissy
9x9 square