This Blueberry Peach Crisp has been a seasonal ritual in my kitchen for years, the kind of dessert that announces the height of summer. I first made this combination on a sweltering August afternoon when the peaches at the farmer's market looked impossibly fragrant and the blueberries were still warm from the sun. The contrast of tender, syrupy fruit against a crunchy, buttery topping is what makes this one of my most requested treats. It hits the sweet spot between jammy and fresh, with textured pockets of oats that carry a toasty note when baked to a deep golden brown.

I remember the first time I brought this to a neighborhood potluck — people lined up for seconds, and someone asked for the recipe on the spot. The peaches hold their shape when ripe-firm, while the berries melt into a glossy filling that thickens as it cools. Serve it warm with a big scoop of vanilla ice cream and watch it disappear. There is something comforting about the way this dish fills the kitchen with bright, fruity aromas and the soft crackle the topping makes as you spoon into it.

Ingredients

• Peaches: Use 1.5 pounds of ripe-firm peaches (about 4 medium). Look for peaches that give slightly when pressed but are not mealy; clingstone or freestone both work. Peeling is optional but creates a smoother filling.
• Blueberries: 3 cups fresh berries provide juiciness and a tart counterpoint to the peaches. Choose plump, deep-blue berries without soft spots for best texture.
• Lemon: Freshly squeezed lemon juice (1 tablespoon) and 1 teaspoon finely grated zest cut through the sweetness and help set the filling.
• Flour & Thickener: 1/4 cup all-purpose flour in the filling for structure; the topping uses 2/3 cup flour plus oats for texture and absorbency.
• Sugars: A total of about 1/3 cup granulated sugar in the topping and 2 tablespoons for the filling balances the fruit's natural acidity—adjust down if your fruit is very sweet.
• Butter & Fats: 1/2 cup unsalted butter, melted and cooled slightly, binds the topping and gives a rich, crisp finish. For dairy-free options, use melted coconut oil.

Instructions

Prepare the Topping: Preheat the oven to 350°F. In a medium bowl, combine 2/3 cup old-fashioned oats, 2/3 cup all-purpose flour, 1/3 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon. Pour in 1/2 cup melted unsalted butter and stir until the mixture is evenly moistened and forms pebbly clumps. Chill the bowl in the refrigerator while you make the filling to keep the topping firm for clumping. Assemble the Filling: In a large bowl, gently toss 1.5 pounds peeled and chopped peaches with 3 cups fresh blueberries. Add 1 tablespoon freshly squeezed lemon juice, 1 teaspoon finely grated lemon zest, 2 tablespoons granulated sugar (reduce if fruit is very sweet), 1/4 cup all-purpose flour, and 1/2 teaspoon pure vanilla extract. Mix just until combined — overmixing will break down the fruit and produce a too-thin filling. Fill the Dish: Pour the fruit mixture into a 9x9-inch baking dish or a 9-inch deep-dish pie plate, spreading it into an even layer. Taste a small piece of the raw filling and adjust sweetness with a pinch more sugar if needed, keeping in mind the topping adds sweetness as well. Add the Topping: Scatter the chilled topping over the fruit, pressing and pinching larger pieces together so you get clusters that bake into crunchy pockets. Leave some gaps so the fruit can bubble up and caramelize at the edges. Bake and Rest: Bake for 30 to 40 minutes until the filling is bubbling at the edges and the topping is deeply golden. If the topping browns too quickly, tent the dish loosely with foil for the last 10 minutes. Let the crisp cool at room temperature for about 15 minutes so the juices thicken slightly; serve warm with vanilla ice cream or Greek yogurt.

Storage Tips

Store leftovers covered at room temperature for up to 1 day, or refrigerate in an airtight container for up to 4 days. Reheat individual portions in a 350°F oven for 10 to 12 minutes to crisp up the topping, or microwave for 20 to 30 seconds for a quick warm serving (the topping will soften). To freeze, assemble and cover the unbaked crisp tightly with plastic wrap and foil; bake from frozen at 350°F for 40 to 55 minutes until bubbling and golden. Quality indicators include a bright fruit color and a topping that returns to crispness after reheating.

Ingredient Substitutions

For a gluten-free version, substitute a 1:1 gluten-free all-purpose flour and certified gluten-free oats. To make it dairy-free, replace the butter with melted coconut oil in a 1:1 ratio; expect a slight coconut note. If peaches are scarce, substitute nectarines or firm apricots. For less sugar, reduce the added sugars by up to half and rely on riper fruit for sweetness; add 1 teaspoon cornstarch to the filling if your fruit is very juicy to help thicken the syrup.

Serving Suggestions

Serve slices warm with vanilla ice cream, whipped cream, or a generous spoonful of plain Greek yogurt for a tangy contrast. Garnish with fresh mint or a light dusting of powdered sugar for special occasions. Pair with black coffee or a bright sparkling wine for brunch; it also makes a lovely finish to a casual summer barbecue. For a festive touch, add toasted sliced almonds or a sprinkle of flaked sea salt to highlight the topping.

Seasonal Adaptations

In early summer, use an abundance of blueberries and swap peaches for early stone fruit like apricots. In late summer and early fall, add a pinch of ground ginger or nutmeg to the topping for warmth. For a winter twist when fresh fruit is limited, use frozen peaches and blueberries straight from the freezer; increase the flour or add 1 tablespoon cornstarch to maintain the filling's thickness. Holiday versions can incorporate chopped pecans and a maple-brown sugar topping.

Meal Prep Tips

To streamline weeknight entertaining, prepare the topping up to two days ahead and refrigerate in a sealed container. You can also pre-cut the peaches and toss them with lemon and sugar, storing them in the refrigerator for one day. For individual portions, divide the filling and topping into ramekins and bake for 20 to 25 minutes; these single servings reheat beautifully in a toaster oven.

There is joy in sharing this simple dessert: it showcases summer fruit while being reliably good every time. Treat it as a template — tweak the spices, swap nuts, or adjust sugar to make it your family's favorite signature dessert.