Peach Blueberry Crisp

Peach Blueberry Crisp

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Talia Kornfeld


  • 2 lbs Ripe Peaches (approx 6 - 8) sliced into wedges
  • 1 Lemon Zested
  • 1/2 Lemon Juiced
  • 1/2 cup Granulated Sugar
  • 1/4 cup All-Purpose Flour
  • 1 cup Fresh Blueberries


  • 3/4 cup Quick Cooking Oats
  • 1/3 cup All-Purpose Flour
  • 1/3 cup Brown Sugar
  • 4 tbsp Butter or Margarine room temperature
  • 1/2 tsp Ground Cinnamon
  • pinch Salt


  • Preheat oven to 375 degrees. Grease a 9 x 13 baking dish with cooking spray. Set aside.
  • In a large bowl, combine the cut peaches, lemon zest, lemon juice, granulated sugar, and flour. Gently fold in the blueberries, and allow the mixture to sit for 5 minutes.
  • Using a slotted spoon, scoop the fruit mixture into the prepared baking dish. This controls the extra liquid in the crisp.
  • In a small bowl, combine all of the topping ingredients (except the butter) with a fork. Crumble in the butter. I like to do this step with my hands--more control over consistency and it won't stick to your hands as much as a tool.
  • Sprinkle the topping over the fruit mixture (the more the merrier) and bake for 45 minutes until golden brown and bubbling.