Fresh peaches and berries fill our farmers’ markets in the summer. I usually spend the first few weeks of peach season eating peaches as a snack or dicing them up to top my yogurt in the morning. But after that I’m ready to move on to new ideas to showcase the peach—namely dessert! This Peach Blueberry Crisp is so easy to make, and is the perfect way to showcase summer’s bounty.
Crisps, also known as crumbles, are one of my favorite kinds of fruit desserts because they let the fruit be the star of the show. And, unlike pies which can take a long time to make, the humble crumble comes together in minutes. Once you know how to make a crumb topping, you can use whatever fruit is in season, from apples and pears to berries and stone fruits. Crisps are also very flexible in terms of flavorings—you can add cinnamon, vanilla, or ginger to your fruit or crumb topping depending on the season and what fruit you are using.
And despite the ease of making crisps, they can be impressive enough for entertaining. Serve them in individual ramekins with a scoop of vanilla ice cream on the side, as I do in this recipe, and you’ve got the epitome of easy and elegant.
What’s the difference between cobblers, crumbles, and crisps?
If you’ve ever wondered what the difference is between fruit cobblers, crumbles, and crisps, you’re not alone. All 3 types of desserts are made up of fruit covered with some kind of topping and then baked. There are regional differences in the naming of these desserts, but in general, the differences are in the topping. Cobblers usually have a biscuit-type topping, while crumbles and crisps have streusel-like toppings. According to an article at thekitchn.com, originally the toppings for crisps contained oats, while crumble toppings did not. However, now those two terms are used almost interchangeably in most regions of the country.
Can I make this with frozen peaches and blueberries?
Yes, you can. While I love to use fresh fruit in my crisps, frozen fruit will take several minutes off your prep time and will give you a taste of summer in those cold dreary winter months. Just replace the fresh peaches with 3 cups of frozen peaches. Or replace the fresh blueberries with 1 cup of frozen blueberries. You don’t need to defrost them before using them. When you bake the crisps, expect to add 10-15 minutes to the baking time. If the topping starts to brown before the fruit is hot and bubbly, you can tent the ramekins with aluminum foil.
Can I freeze peach blueberry crisp?
Yes. You can assemble them completely in their ramekins, cover with plastic wrap and then tin foil, and pop them in the freezer. You can bake them directly from frozen, though they will take 10-15 minutes longer to cook. This is a great way to have a taste of summer in the middle of November—though preparing them from scratch with frozen fruit is so easy, you may opt for that approach and save yourself some freezer space.
How do I make peach blueberry crisp?
First, preheat your oven to 400 degrees. To peel peaches, bring a large saucepan of water to boil. Use a sharp knife to cut a small x through the peel at the bottom of each peach. When the water is boiling, add the peaches and blanch for 30-60 seconds. Turn off the burner and remove peaches from boiling water with a slotted spoon. When they are cool enough to handle, peel off the skin. Then remove pits and slice peaches.
Put peach slices (you should have about 3 cups) into a medium-large bowl and add blueberries, lemon zest, lemon juice, and brown sugar. Note: if you taste your peaches and they are more tart than sweet, feel free to add another couple of tablespoons of brown sugar to the fruit mixture. Divide between four 5 or 6-ounce ramekins.
Now it’s time to prepare the topping. In a smaller bowl, combine flour, granulated sugar, brown sugar, and salt. Chop the butter into several pieces and add to the bowl with the flour mixture. Then use your fingers to distribute throughout the mixture, until the butter is incorporated and the mixture is crumbly. Put a rounded 1/3 cup of topping over the fruit in each ramekin. You may have a little bit of topping leftover—distribute among the ramekins if possible. (The fruit will cook down as it bakes, so you can overfill your ramekins by a bit.)
You may want to put a sheet of aluminum foil under your ramekins to catch any fruit spills. Bake for 25-30 minutes, until the topping is golden brown, and the filling is bubbly. Let cool for 5-10 minutes, then serve your peach blueberry crumble with a scoop of vanilla ice cream.
Can I make peach blueberry crisp in a baking dish?
Yes, if you don’t have ramekins, just use an 8×8 baking dish. A Pyrex one like this would do nicely. Put all your filling in, then top with the topping. Watch the baking time closely though—it may take longer for the crisp to cook in a baking dish instead of ramekins. Same rules apply: look for bubbly filling and golden brown topping!
If you’re looking for more delicious dessert recipes, check out my Nutella Crepes recipe and my Mango Coconut Yogurt Parfait recipe. Or go for a fun crowd-pleaser with my Ultimate Blondies with Chocolate Chips.
- 3 large ripe peaches
- 1 c. fresh blueberries
- 1 t. lemon zest
- 1 T. lemon juice
- 1/3 c. brown sugar
- vanilla ice cream, to serve
For the topping
- 3/4 c. all-purpose flour
- 1/4 c. granulated sugar
- 2 T. light brown sugar
- 1/4 t. kosher salt
- 1/2 c. butter, cold
- Preheat oven to 400 degrees.
- To peel peaches, bring a large saucepan of water to boil. Use a sharp knife to cut a small x through the peel at the bottom of each peach. When water is boiling, add the peaches and blanch for 30-60 seconds. Turn off burner and remove peaches from boiling water with a slotted spoon.
- When they are cool enough to handle, peel off the skin. Then remove pits and slice peaches. You should end up with about 3 cups of peach slices.
- Put the peach slices into a medium-large bowl and add blueberries, lemon zest, lemon juice, and brown sugar. Divide between four 5-6-ounce ramekins.
- In a smaller bowl, combine flour, white sugar, brown sugar, and salt.
- Chop the butter into several pieces and add to the bowl with the flour mixture. Then use your fingers to distribute throughout the mixture, until the butter is incorporated and the mixture is crumbly.
- Put a rounded 1/3 cup of topping on the filling in each ramekin. You may have a little bit of topping leftover—distribute among the ramekins if possible. (The fruit will cook down as it bakes, so you can overfill your ramekins by a bit.)
- Bake for 25-30 minutes, until the topping is browned, and the filling is bubbly.
- Let cool for 5-10 minutes, then serve with a scoop of vanilla ice cream.
If you taste your peaches and they are more tart than sweet, feel free to add another couple of tablespoons of brown sugar to the fruit mixture.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 555 Total Fat: 27g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 76mg Sodium: 362mg Carbohydrates: 76g Net Carbohydrates: 0g Fiber: 4g Sugar: 54g Sugar Alcohols: 0g Protein: 5g