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.
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Blueberry Peach Crisp
Ingredients
- 4 cups fresh peaches (skinned and sliced)
- 2 cups fresh blueberries
- 1/2 cup sugar
- 2 tablespoons corn starch
- 1 teaspoon vanilla
- juice of half a lemon
- 1 cup rolled oats
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/2 cup 1 stick butter, softened
Instructions
- Preheat oven to 350 degrees F.
- Place peaches and blueberries in a baking dish. Mix sugar and corn starch 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.
NUTRITION INFORMATION
What size dish did you use?
9×9 square
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 9×13 pan. Double YUMMY.
Thank you!
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!!
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!
This is the perfect summer dessert! I don’t think I’ve had blueberries and peaches together but this was a hit!
There is nothing better than this fruit crisp on a hot summer night – our new go-to dessert!
This is the perfect summer dessert!
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!
This is the perfect cobbler. Love blueberries and peaches together.
So good! I’ve made it multiple times and it turns out amazing every time!