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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!

blueberry peach crisp on plate with vanilla ice cream
sliced peaches and fresh blueberries

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. 

oat crumb topping for blueberry peach crisp

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.

top down photo of peach blueberry crisp with oat topping

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. 

bowl of blueberry peach crisp topped with vanilla ice cream

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

Prep15 minutes
Cook1 hour
Total1 hour 15 minutes
Servings 6 servings
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!


  • 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 butter, softened


  • Preheat oven to 350 degrees F.
  • Place peaches and blueberries in a baking dish (10×10" square or 9×11" oval, 9×13" 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.


Calories: 403kcal, Carbohydrates: 62g, Protein: 3g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 140mg, Potassium: 305mg, Fiber: 4g, Sugar: 42g, Vitamin A: 835IU, Vitamin C: 11.6mg, Calcium: 31mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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  1. 5 stars
    The Best peach/blueberry crisp I have ever made. I was looking for a recipe that had a good topping and less runny filling. The filling thickened up perfectly. I will definetly be making this again and again!

    1. Thank you for the comment and my apologies! I usually use anything that’s comparable to a 10×10″ square or a 9×11″ oval. You can use a 9×13″ baking dish and the cobbler will just be more shallow.