Peach and Blueberry Crisp

Peach and blueberry crisp on a wooden table

Two summer favorites get to shine together in this peach and blueberry crisp with a crunchy pecan and oatmeal topping.






  1. Preheat the oven to 350┬░F. Lightly grease a medium sized baking dish (any shape). Set aside.

Make the filling:

  1. Combine peaches with the blueberries, flour, sugar, salt, and vanilla in a large bowl. Stir gently to combine and pour into the prepared baking dish.

Make the topping:

  1. Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.
  2. Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving.


To make in advance, make the filling and topping separately. Sprinkle the topping on just before baking so it doesn’t get soggy.