Peach Blueberry Crisp


I love this dessert. I first made it a few summers back on a whim. It was July and I was buying fruit constantly. It quickly became one of my favourite things to bake.


I received a giant jar of peaches as a housewarming gift that needed to be used up. Otherwise, I would only use fresh peaches for this dessert. The steps for using fresh peaches include a sticky mess involving blanching but it is always worth it. Jarred peaches are good in a pinch and a lot less messy!


Stir in a a few handfuls of blueberries, sugar, flour and lemon juice to create a syrupy bath for the fruit.


I kept it light on the blueberries this time around since I also wanted to make blueberry pound cake this week.


If dessert involves a streusel I will usually say its the best thing I’ve ever eaten. I love the flavours and comfort.


The perfect streusel comes together when you squeeze it but it still a little crumbly when left on its own.


Still bubbly!

DSC_0303 2

The colour of the filling is one of my favourite shades. I have about 25 nail polishes that colour.


A perfect little summer dessert.

Peach Blueberry Crisp


4 cups fresh peaches skinned and sliced

2 cups fresh blueberries

1/2 cup sugar

2 tablespoons corn starch

1 teaspoon vanilla extract 

juice of half a lemon

For the crisp:

cups rolled oats

2/3 cup flour

2/3 cup brown sugar

1/2 tsp salt

3/4 cup butter, melted


  1. Preheat oven to 350 degrees.
  2. Slice the peaches and stir in the blueberries gently. Add the sugar, corn starch, lemon and vanilla. Pour into an 8-inch baking dish.
  3. In a separate bowl, stir together the rolled oats, flour, brown sugar and salt. Stir in the melted butter until pea sized clumps form. Sprinkle this on top of your fruit.
  4. Bake for about 35 minutes or until golden on top and bubbly on the sides!

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