Print

Easy Peach Blueberry Crisp with Oat Streusel (Best Summer Dessert)

peach blueberry crisp - featured image
Print Recipe

This Easy Peach Blueberry Crisp with Oat Streusel is the perfect summer dessert, combining sweet peaches and tangy blueberries under a crunchy, buttery oat topping. It’s quick, simple, and always a crowd-pleaser.

Ingredients

Scale
  • 6 cups fresh peaches, sliced (about 6 medium peaches)
  • 2 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, combine sliced peaches, blueberries, 1/3 cup granulated sugar, cornstarch, lemon juice, vanilla extract, and 1/4 teaspoon cinnamon. Gently toss until fruit is evenly coated. Let sit for 5 minutes.
  3. Spread the rolled oats on a baking sheet and toast in the preheating oven for 3-4 minutes until fragrant and lightly golden. Watch carefully to avoid burning. Let cool for a minute.
  4. In a medium bowl, whisk together toasted oats, flour, brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and salt. Add cold butter cubes. Using a pastry cutter or fingertips, work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces. Fold in nuts if using. Refrigerate while preparing fruit.
  5. Pour the fruit filling into the prepared baking dish and spread into an even layer. Sprinkle the oat streusel evenly over the top, covering the fruit completely. Do not press down.
  6. Place the dish on a baking sheet to catch any overflow. Bake for 35-40 minutes, until the fruit is bubbling around the edges and the topping is deep golden brown. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  7. Let the crisp cool on a wire rack for at least 20 minutes before serving. Serve warm.

Notes

For best results, use room temperature fruit. If peaches are very ripe and juicy, add an extra teaspoon of cornstarch. Let the crisp rest for at least 20 minutes after baking to allow the filling to set. The topping can be made ahead and frozen for up to 3 months.

Nutrition

Keywords: peach blueberry crisp, oat streusel, summer dessert, fruit crisp, easy dessert

Find it online: https://clunkcook.com/easy-peach-blueberry-crisp-with-oat-streusel-best-summer-dessert/