Peach Blueberry Crisp Recipe with Oat Streusel

I make fruit crisps all summer long because they highlight seasonal fruit and come together quickly. This peach and blueberry combination is one of my favorites: the peaches bring juicy sweetness while the blueberries add bright color and flavor. The oat and brown sugar crumble bakes to a golden, cinnamon-scented topping that contrasts perfectly with the tender fruit below.

This Peach Blueberry Crisp is easy to adapt. Use frozen fruit when fresh isn’t available, swap coconut oil for butter if you prefer, or choose a gluten-free flour to make the topping gluten-free. The crisp also keeps well: assemble it ahead of time and bake when you’re ready, or freeze the unbaked dish for later.

Why you’ll love this recipe

• Bright summer flavors from ripe peaches and sweet blueberries.
• Warm cinnamon oat topping adds a crunchy, comforting contrast.
• Quick prep—about 15 minutes to assemble—and flexible for make-ahead cooking.
• Vegan as written (uses coconut oil) and easily made gluten-free with a simple flour swap.

Recipe ingredients

• Fruit: Peaches and blueberries. Use ripe but firm peaches; peeling is optional since the skins soften while baking. Frozen fruit works, too.
• Sugar: Granulated sugar in the filling lets the fruit flavor shine. Brown sugar in the topping adds depth.
• Flour: All-purpose flour for the crumble. Substitute a 1-to-1 gluten-free flour or oat flour to make the topping gluten-free.
• Oats: Old-fashioned rolled oats give a chewy, textured topping. Quick oats can be used in a pinch.
• Fat: Melted coconut oil binds the topping and browns nicely; swap in cold butter if preferred.
• Seasoning: Ground cinnamon for warmth and a pinch of salt to balance sweetness.
• Lemon: A tablespoon of fresh lemon juice brightens the fruit filling.

See the recipe card below for exact quantities and full instructions.

How to make peach and blueberry crisp

This crisp is straightforward and forgiving. The filling and crumble are mixed separately, then layered and baked until bubbling and golden. The oat topping can be prepared up to 48 hours ahead and stored in the refrigerator until you’re ready to bake.

Pro tip: You don’t need to peel peaches—the skins soften with baking and add fiber and texture.

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the peaches, blueberries, granulated sugar, cornstarch and lemon juice. Toss gently so the fruit is coated but not mashed.
3. In a separate bowl, stir together the oats, flour, brown sugar, cinnamon and salt. Add the melted coconut oil and mix until the dry ingredients are evenly moistened.
4. Spread the fruit mixture in the prepared baking dish and sprinkle the crumble topping evenly over the fruit.
5. Bake on the middle rack for 45–50 minutes, or until the filling is bubbly and the topping is golden. If the topping browns too quickly, loosely tent the dish with foil and finish baking.
6. Remove from the oven and cool slightly on a wire rack. Serve warm with vanilla ice cream or whipped cream, if desired.

Recipe FAQs

Recipe notes

• Peach skins: Keep them on unless you prefer peeled fruit.
• Vegan option: This recipe uses coconut oil in the topping to make it vegan. Substitute butter if you prefer a non-vegan crumble.
• Gluten-free option: Use certified gluten-free oats and a gluten-free substitute for the all-purpose flour.
• Storage: Store leftovers in the refrigerator for up to 3 days. Rewarm before serving for best texture.

More dessert recipes you’ll love

• Blueberry crumble bars
• Blueberry galette
• Cherry clafoutis
• Peach blackberry cobbler
• Rhubarb cake