Blueberry Peach Crisp

Nothing beats a summer dessert like a berry crisp. This blueberry and peach crisp is sweet, tangy and has all that good oats and brown sugar crisp on top. Made with fresh blueberries and peaches.

It's arguable which part is better, the juicy berry filling or the sugary buttery crisp topping!

This recipe was first published on July 29, 2020.

When I think of peaches, I think of summer.

And what's more iconic than a berry crisp. In particular, today, we are making this super juicy blueberry and peach crisp.

I'm so excited to share this with you!

A big bowl of crisp served with vanilla ice cream is the perfect way to welcome the hottest months of summer.

How To Tell When A Peach Is Ripe

For this crisp recipe you'll be using fresh peaches, not canned peaches.

Usually you can give it a gentle squeeze and know that it is ready. It's soft to the touch and very fragrant!

If it still feels firm like a tennis ball then it's not ready.

Once it's ready you will be able to cut it in half, and easily twist to remove it from the pit.

It's worth noting that the above mentioned is not always the case. Sometimes you get those pesky peaches that are not freestones, meaning the pit clings on to the peach for dear life!

If you are able to choose, get freestone peaches.

And if you just can't get the peach to separate from the pit, take a small paring knife and cut around it, carefully.

Crisp, Cobbler Or Crumble?

The big debate.

Should I make a crisp, a cobbler or a crumble and what in the world is the difference between them all?

Crisp - a crisp is a flour and butter based topping that includes oats in it, it's a dry crumbly looking topping

Crumble - a crumble is just like a crisp except the big difference is there are no oats in a crumble

Cobbler - a cobbler is more of a wet batter type of topping, kind of like a biscuit

So there you go, the choice is purely preference.

I, myself, am partial a crisp, like this heavenly apple crisp.

How To Make A Blueberry Peach Crisp

Making a berry crisp is quite simple. I believe it's the simplest of all pies, crisps, crumbles and cobblers.

Well, maybe it ties with a crumble since they are basically one in the same (minus the oats).

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To make this blueberry peach crisp.

• Toss the fruit with sugar, honey, lemon juice and corn starch
• Pour that in to a baking dish
• Use your hands to mix together a crisp topping, which is flour, oats, brown sugar, butter, baking powder, cinnamon and salt

It's seriously that easy.

Frequently Asked Questions

I could write a book about frequently asked questions when it comes to making any variation of a pie.

And since I'm not an expert pie maker, that should have read, "I could write a book about FAQ because I've goofed up so many times." So here goes a few important ones.

• My filling is too runny - you needed to add cornstarch or flour, this could also be because you didn't let it set up long enough once it was out of the oven before serving
• My peaches aren't soft after baking - it didn't bake long enough, if you start with extra firm peaches it will take longer, not to fret, you can always cover the top with foil if it starts to get too golden and use a fork to poke a peach and check for doneness
• My topping cooked faster than the filling - use foil to cover it, this will slow the topping getting too dark too fast, you could also have your baking rack too close to the top of the oven
• Can I make this gluten free - you sure can, instead of using the flour in the crumb topping substitute a gluten free alternative like bob's red mill 1:1, the thickening agent is corn starch (made from corn) but if you have a severe allergy maybe steer clear unless you know for sure the plant that manufactures the cornstarch doesn't also run wheat as well, for cross contamination reasons

Summer Recipes To try

• Quick Italian Pasta Salad
• Monster Cookies
• Hot Mexican Street Corn Dip
• 30 Minute Instant Pot Ribs
• S'mores Cookie Bars
• 10 Minute Avocado Corn Salad