Peach and Blueberry Crisp Recipe with Oat Topping

Fruit crisps are one of my go-to desserts in summer: they highlight fresh seasonal fruit, require minimal prep, and always please a crowd. This Peach Blueberry Crisp combines juicy peaches with sweet blueberries and a warm, buttery oat crumble. My family declared it “the best crisp ever,” and I agree—especially when it’s topped with a scoop of vanilla ice cream.

Why you’ll love this recipe

• Sweet, chunky peaches and plump blueberries baked with a cinnamon oat crumble for contrast in texture and flavor.
• Quick to assemble—about 15 minutes of hands-on prep.
• Can be assembled 1–2 days ahead and baked when you’re ready.
• Dairy-free as written, and easily made gluten-free by swapping the all-purpose flour for a 1:1 gluten-free flour or oat flour.

Recipe ingredients

• Fruit: Ripe but firm peaches and sweet blueberries. Peaches do not need to be peeled—the skins soften in baking and add fiber. Frozen fruit may be used; the bake time may be slightly longer.
• Sweeteners: Granulated sugar in the filling lets the fruit shine; brown sugar in the topping adds warm, caramel notes.
• Flour: 1 cup all-purpose flour for the crumble. Substitute a 1:1 gluten-free flour or oat flour to make the crisp gluten-free.
• Oats: Old-fashioned rolled oats give a chewy, crunchy topping. Quick oats can be used in a pinch.
• Fat: Melted coconut oil binds the oat topping and helps it brown; you can substitute cold butter if you prefer.
• Spices & acid: Ground cinnamon for warmth and a tablespoon of lemon juice to brighten the fruit filling.

See the recipe card below for full ingredient quantities.

How to make peach and blueberry crisp

This crisp takes about 15 minutes to prepare and about 45–50 minutes to bake. The oat crumble can be mixed 1–2 days ahead to save time.

Tip: No need to peel the peaches—the skins soften and add texture and nutrition.

Full instructions are shown below.

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the peaches and blueberries with granulated sugar, cornstarch, and lemon juice. Toss gently to coat and pour evenly into the prepared dish.
3. In a separate bowl, mix the rolled oats, all-purpose (or gluten-free) flour, packed light brown sugar, cinnamon, and salt. Stir in the melted coconut oil until the mixture is well moistened and clumps together.
4. Evenly sprinkle the oat crumble over the fruit. Bake on the middle rack for 45–50 minutes, or until the filling is bubbling and the topping is golden brown. If the topping browns too quickly, tent with foil for the remainder of the bake time.
5. Remove from the oven and let cool slightly on a wire rack before serving. Best served warm with vanilla ice cream or whipped cream.

Recipe FAQs

Recipe Notes

• Peach skins: They soften and add fiber—no need to peel.
• Vegan option: This recipe uses coconut oil in the topping to keep it dairy-free. Substitute cold butter if you prefer a traditional crisp.
• Gluten-free option: Use certified gluten-free rolled oats and replace the all-purpose flour with a 1:1 gluten-free flour or oat flour.
• Advance prep: Assemble and refrigerate until ready to bake. Bring to room temperature 30–60 minutes before baking to ensure even cooking.
• Storage: Store leftovers in the refrigerator for up to 3 days.