This recipe for blueberry peach crisp provides a classic flavor combination topped with a crunchy oat topping. It’s delicious, quick to make, and much easier than making a full pie. The best part? Swap the fruits for your favorites and what’s in season.

Blueberry Peach Crisp in a small bowl with ice cream on top


  • Skill Level: Beginner
  • Components Used: Fruit Filling Master Recipe, Streusel Topping

There are so many variations on a fruit crisp that it’s hard to pick a favorite. However, I would have to include this blueberry peach version with oat streusel on my top list. The warm, sweet fruits combined with a crunchy topping and served with a big scoop of ice cream? It doesn’t get any better than that.

This recipe is incredibly easy to customize with your favorite flavors. Swap the fruits for other berries like strawberries or tart fruits like rhubarb. Use a combination to create a balance of sweet and sour.

Why you’ll love this recipe

  • Peaches and blueberries are the perfect flavor combination for a delicious dessert! Not in season? Simply swap out the fruits for what is in season.
  • Making a fruit crisp is quicker and easier than making a pie. No need to make a double pie crust, roll it, and shape it. All of the streusel ingredients are combined into one bowl and poured on top of the filling. Easy!
  • There’s nothing more delicious than warm fruit, crunchy topping, and a scoop of ice cream. Fruit crisp is always a crowd pleaser in my family.
Blueberry Peach Crisp in a small bowl


There are 2 components to a fruit crisp: the fruit filling and the oat streusel. Here are the simple ingredients involved.

Blueberries & Peaches: These fruits are the star of this dessert! The beauty of this recipe is that you can customize it with your favorite fruits like strawberries, rhubarb, or cherries. Use the same amount of fruit as the recipe calls for.

Sugar: Granulated sugar is used to sweeten the filling. You can swap it for light or dark brown sugar if you prefer that flavor. Sugar is also used in the streusel topping to slightly sweeten it as well as promote browning in the oven.

Cornstarch: Cornstarch (or corn flour) is used to thicken the fruit filling.

Lemon juice and zest: This acidic flavor is used to balance the sweetness of the fruit and sugar. Swap the lemon juice for lime juice or apple cider vinegar if needed, although, blueberries and lemon is a classic flavor combination.

Vanilla: Vanilla is simply used for flavor and is optional.

Salt: Salt balances the sweetness of the filling and is an essential ingredient.

Butter: A small amount of butter is dotted on top of the fruit filling. As it melts in the oven it will add richness to the filling. The melted butter used in the streusel not only gives it delicious flavor but helps the streusel to stay together while remaining crumbly.

Flour: Flour provides structure to the streusel topping. Without it, the streusel would completely melt in the oven.

This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free flour. I suggest using a 1 to 1 gluten-free flour blend.

Oats: Oats are optional but are what makes this a crisp! Oats make the streusel topping extra crunchy.

Cinnamon: A classic streusel recipe calls for cinnamon simply for warm flavor.


Triple Berry Crisp in bowls with ice cream
  • Blueberry Peach Crumble: Simply remove the oats from the streusel recipe and that’s it! That’s the only difference between a crisp and a crumble.
  • Mixed Berry Crisp: Use a combination of berries such as raspberries, blueberries, strawberries, cherries, and blackberries. You can choose to remove or leave in the lemon zest and vanilla.
  • Old Fashioned Apple Crisp: Use sliced apples such as Granny Smith, Honeycrisp, Golden Delicious, or use a variety. Remove the lemon zest from the filling and add 2 teaspoons apple pie spice.

How to make a blueberry peach crisp

There are 2 components to a fruit crisp: the fruit filling and the oat streusel. Combined into one dish, these components make a fruity, crunchy, and delicious dessert!

peaches being sliced up beside bowl of peaches

It’s important to make the streusel topping before making the fruit filling. Combining the fruits with the sugar too early will release too much juice and make it soupy.

Before making the streusel, you can thaw and drain the fruit if using frozen and slice the peaches. 

Make the Oat Streusel

Combine all of the ingredients for the oat streusel (except the butter) and whisk to combine. Add the melted butter and start by mixing with a large spoon or spatula then switch to using your hands. The streusel will combine into a crumbly texture.

Set the streusel aside while you make the filling.

Make the Fruit Filling

Combine all the filling ingredients (except the butter) together into a large mixing bowl. Using a large spoon or spatula, stir until the white streaks from the cornstarch have disappeared and are evenly distributed. Pour the filling into a greased baking dish.

Dot the butter over the top of the filling.

Bake and Serve

Spread the oat streusel over the top of the filling. You don’t have to use all of the mixture if desired. The amount of streusel in this recipe makes a thick topping. You do not have to completely cover every inch of filling.

Bake for 45-50 minutes (or longer) until the filling is bubbly. Even if you completely cover the top with streusel, you should still be able to see some of the filling creep up on the edges of the pan. The longer you bake, the less soupy the filling will be. Do not over-bake as it will be dry.

If the topping becomes too browned, add a piece of aluminum foil over the top during the last portion of baking.

Serve warm or at room temperature with vanilla ice cream.

Blueberry Peach Crisp in a large round ceramic pie plate


Store leftover crisp covered in the refrigerator for up to 3 days. To rewarm, microwave individual portions or use the oven to rewarm the entire pan. Bake on 325°F/165°C for 15-20 minutes until warmed through. Cover with a piece of aluminum foil if it starts to over-brown.



Crumbles and crisps are very similar to each other. They both include a fruit filling with no base crust but they have a slightly different topping. A traditional streusel topping is used for a crumble while an oat streusel or nut streusel topping is used for a crisp. 

Why is my blueberry peach crisp runny?

If the filling in your crisp is watery and runny, it means the fruits have released their natural juices and mixed with the filling. To prevent this soupy texture, bake the crisp for longer until the filling is thick and bubbly. As it cools, the filling will continue to thicken up.


If you loved this delicious recipe, you might like to try another fruity dessert recipe!

Blueberry Peach Crisp in a small bowl with ice cream on top
Yield: about 8 servings

Blueberry Peach Crisp

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

This recipe for blueberry peach crisp provides a classic flavor combination topped with a crunchy oat topping. Swap the fruits for your favorites or what’s in season.


For the Fruit Filling

  • 900 grams (2 pounds) fresh or frozen blueberries and peaches (this is the weight of the fruit actually going in the pie. Make sure to account for the extra weight of the core in the peaches when purchasing.) *see note below
  • 150 grams (¾ cup) granulated sugar
  • 30 grams (¼ cup) cornstarch
  • ¼ teaspoon kosher salt
  • 30 grams (2 tablespoons) lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 28 grams (2 tablespoons) butter, cut into small pieces

For the streusel topping

  • 150 grams (¾ cup) brown sugar, light or dark
  • 150 grams (¾ cup) granulated sugar
  • 120 grams (1 cup) all-purpose flour
  • 75 grams (¾ cup) oats, rolled or quick oats
  • 2 teaspoons cinnamon
  • large pinch of salt
  • 85 grams (6 tablespoons, ¾ stick) unsalted butter, melted



  1. Position an oven rack to the center position and preheat the oven to 350°F/175°C. 
  2. Grease a deep dish 9 or 10 inch (23 or 25 cm) pie plate or a 9x13 inch (23 x 33 cm) baking dish with butter or non-stick spray. 
  3. If using frozen fruit, thaw completely and drain the excess juices off so that the filling is not too soupy.

Make the Streusel Topping

Prepare the streusel before preparing the fruit filling. Combining the fruit with the sugar too early will release too much juice.

  1. In a medium to large bowl, whisk the brown sugar (150 grams/ ¾ cup), granulated sugar (150 grams/ ¾ cup), flour (120 grams/ 1 cup), oats (75 grams/ ¾ cup), cinnamon (2 teaspoons), and salt (one large pinch) together. 
  2. Stir in the melted butter (85 grams/ 6 tablespoons) and mix with your hands until crumbly. Set aside while you make the filling.

Make the fruit filling

  1. Prepare the fruit by washing and draining the blueberries. Slice the peaches about ¼ inch (0.6 cm) thick.
  2. Combine the fruit, granulated sugar (150 grams/ ¾ cup), cornstarch (30 grams/ ¼ cup), salt (¼ teaspoon), lemon juice (30 grams/ 2 tablespoons), lemon zest (2 tablespoons), and vanilla extract (1 teaspoon). Gently stir with a spoon or spatula until everything is evenly incorporated. 
  3. Add the filling to the baking dish and dot the butter (28 grams/ 2 tablespoons) all around the top of the filling.
  4. Sprinkle the streusel evenly over the top of the filling. 

Bake and serve

  1. Bake for 45-50 minutes, until the filling is bubbly. If the topping is getting too brown, tent a piece of aluminum foil over the dish during the last part of baking. 
  2. Serve warm or room temperature with vanilla ice cream or fresh whipped cream.
  3. Store leftover crisp covered in the refrigerator for up to 3 days. 


*NOTE: Use any combination of fruits to total 900 grams. For example, use 500 grams of blueberries and 400 grams of sliced peaches or use 450 grams of each.

For a vegan crisp: Replace the butter in the recipe with a vegan butter alternative such as Earth Balance.

For a gluten-free crisp: Replace the all-purpose flour in the streusel recipe with a gluten-free flour blend.

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