Easy Peach Blueberry Crisp in white pie pan with tea towel and serving spoon on white marble

Easy Peach Blueberry Crisp

  • Author: Aberdeen
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: Serves 3-4 1x


An easy peezy summer dessert with the best fruit of the season topped with a golden, buttery, crumbly crisp.



For the Filling:

  • 1 1/2 lbs peaches, peeled, pitted, and quartered
  • 12 ounces fresh blueberries
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/4 cup golden brown sugar, packed
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp cornstarch

For the Topping:

  • 1 cup flour
  • 1/2 cup outs
  • 1/2 cup brown sugar, golden
  • 2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, melted


  1. Preheat oven to 375˚F. Grease a 9 inch pie pan. Set aside.
  2. In a large mixing bowl, combine all ingredients for the filling. Stir until completely combined, pressing gently on the berries and peaches to release their juices. Cover with a towel and let sit for 10 minutes while making the topping.
  3. Combine all ingredients for the crisp topping in a medium bowl and stir until thoroughly mixed.
  4. Pour filling into prepared pie pan. Sprinkle evenly with crisp topping.
  5. Place crisp on the center rack of the oven and bake for 45 minutes until juices are bubbling and crisp topping is golden.
  6. Remove from heat and let cool at least 30 minutes. Top with vanilla ice cream!