The Best Peach and Blueberry Fruit Crisp Dessert

This Peach and Blueberry Fruit Crisp is a tasty match in an easy baked dessert. This crisp mixture recipe includes quick oats that adds extra crunch and texture with each bite. I make a batch of this crisp mixture and store it in an airtight container in the fridge. That way, I can make a fruit crisp with with any kind of berries, apples or stone fruits in a matter of minutes. A scoop of vanilla ice cream is the final flourish that will make your family and guests swoon.

Fruit Crisps Desserts are so easy and fool-proof to make, that anyone can make these! I’ve made a variety of fruit crisps over the years– from Strawberry-Rhubarb to Olallieberries. The sky is the limit! Best of all, fresh or frozen fruit will work just fine. Well, maybe apples are an exception.

Our relatively young peach tree yielded a generous crop of smallish peaches that were about half the size of commercially grown peaches. Next year, we’ll be sure to cull them in their early stages, so our tree will grown larger fruit. (We hope.) Oddly enough, the fruit wasn’t very juice and had a “mushy” texture. Not wanting to waste the peaches, baking them seemed a good solution to enjoy them. Fruit Crisp to the rescue!

Skinning peaches takes a little extra effort, as in one of my oldest recipes for a Peaches and Cream Pie. For this dessert, I skipped that step and it worked just fine.

NOTE: How to make the crisp mixture isn’t pictured within this post. Making it is so fast (I use my food processor). Sometimes, I make a batch of the crisp mixture and store it in an airtight container in our fridge. At times when I have a bounty of fresh berries or stone fruits, all I have to do is prepare the fruit filling and add the crisp mixture. So fast! So easy!

In fact, I no longer follow a recipe when it comes to making a fruit filling. 1/2 cup of sugar is a good starting point, to about four cups of fruit A thickener is an essential ingredient. Flour works. Cornstarch works. Finely ground tapioca works, too. My favorite thickener is Instant Clear Gel. I keep a jar of this ingredient in my pantry and use it to stabilize whipped cream, gravies and fruit pies. Love it!

Peaches and Blueberries are a lovely combination and adds a nice pop of color. Sugar, thickener, lemon juice and a splash of vanilla is evenly tossed and set aside for about 15 minutes.

Instead of using a 9×13 baking dish, a 8x8pan was just right for the two of us (not to be eaten all at once!) A little bit of baking spray, a layer of crisp mixture (gently pressed) and then… the fruit! There’s plenty of room to add more or less fruit. This recipe is pretty fool proof.

Adding small pats of butter is completely optional. (It adds a bit of richness, of course.) Cover the fruit with the remaining crisp mixture.

Bake the fruit crisp at 375F between 35-45 minutes. I know that the dessert is done when the fruit is bubbly and the topping is lightly browned. Cool to room temperature.

I need to give props to “I Am Baker” (whose blog I adore) for posting the recipe for the crisp mixture. It never occurred to me, until now, to add a crisp layer on the bottom and top! Genius!

Here you can see how Instant ClearJel prevents the fruit filling from being soupy. Perfect!

Vanilla Ice Cream goes perfectly with Peaches (and Blueberries). Dig in!

TASTING NOTES: Yum! The Crisp Mixture is perfection. The crispy texture, buttery flavor and a whisper of cinnamon is so good. Even though the peaches didn’t have the skin removed, the fruit baked into glorious softness. This recipe for the Crisp Mixture is now my go to recipe. With summer coming to an end, I can see pears and cranberries, apples (hello Fall) and our stash of frozen berries will become on regular rotation as a quick and easy dessert. Guests love our fruit crisps and would never guess how easy they are to make.