Sweet and flavorful blueberry peach crisp is filled with summer’s ripe fruits and topped with a brown butter cinnamon streusel. You’ll appreciate how easily this crisp comes together—you don’t even have to peel the peaches. Don’t skip browning the butter because it adds unparalleled flavor!
I originally published this recipe in 2016 and have since added new photos and a few more success tips.
A giant spoonful of warm peach crisp topped with vanilla ice cream and we’re all set for summer gatherings, celebrations, 4th of July, Labor Day, and everything else during the warm summer months. Nothing comes close to fruit crisp when peaches are in season, though adding blueberries and brown butter surely ups the ante!
Here’s Why This Is the Best Blueberry Peach Crisp
- Each bite is warm and juicy
- Lots of sweet, cozy, cinnamon-y flavor
- Made with fewer than 10 ingredients
- Topped with brown butter streusel
- Everything you love about blueberry peach pie, but even simpler to make. No pie crust needed!
- Use any size pan you like (see below for more details)
Blueberry Peach Crisp Ingredients
Simplicity is the name of the game today—you need just a few basic ingredients for this summer dessert.
- Butter: For brown butter streusel, begin by browning the butter. You’ll be glad you took the time for this extra step.
- Cinnamon: Cinnamon adds warm, cozy flavor to the streusel topping. It’s a common addition when baking with peaches and you’ll love the two paired together in peach muffins, peach cobbler, and peach bread too.
- Oats: Oats are a key streusel ingredient. For this recipe, you can use old-fashioned or quick oats.
- Flour: You’ll use all-purpose flour in both the topping and the filling.
- Sugars: To sweeten, use brown sugar in the streusel topping and granulated sugar in the fruit filling.
- Blueberries & Peaches: The star of today’s crisp! I strongly encourage you to use fresh fruits because frozen, even if you skipping thawing, keep the topping quite mushy.
- Salt & Vanilla Extract: Both add flavor to the filling. Try using homemade vanilla extract.
Why Brown Butter?
Brown butter is melted butter with a nutty and bold flavor brought on by gently cooking it on the stove. This one-ingredient wonder amplifies the sweet flavors and pairs wonderfully with our fresh blueberries and peaches in today’s crisp. It’s a wildly simple step that adds so much flavor.
Browning butter takes less than 10 minutes and is a kitchen skill any baker can master. Here’s exactly how to brown butter with a video tutorial and lots of tips to help you begin. Once you’ve mastered browning butter, the possibilities are endless—think brown butter chocolate chip cookies, brown butter apple blondies, brown butter pound cake, and more.
For today’s crisp, you’ll brown the butter and then place it in a container in the refrigerator or freezer until solid. It needs to become solid so you can cut it into the other streusel ingredients. If it’s melted or too soft, the topping will end up mushy.
While the butter is solidifying, prepare the rest of the crisp. This is really easy—you’ll simply mix the remaining streusel ingredients together, and then mix all of the fruit filling ingredients together.
What Other Fruits Can I Use?
To mix it up, try all peaches or a peach and strawberry mix/peach and blackberry mix. You aren’t limited to the blueberry and peach combination. But, there’s something special about peaches and blueberries together—the varying shapes and textures make each bite a little more interesting.
After the brown butter has solidified, cut it into the rest of the topping ingredients using a pastry cutter or two forks. Sprinkle it over the filling:
Best Baking Pan to Use
You have options! While I typically bake this blueberry peach crisp in a cast iron skillet, there are plenty of other pans that work just as well—fruit crisp isn’t picky like that. You can use a deep-dish 9-inch pie dish, 9-inch square pan, or any 2–2.5-quart baking dish.
Warm out of the oven, add a scoop of vanilla ice cream or a dollop of fresh homemade whipped cream.
More Summer Dessert Recipes
Brown Butter Blueberry Peach Crisp
Prep Time: 1 hour, 10 minutes
Cook Time: 45 minutes
Total Time: 2 hours
Yield: serves 8
Category: Dessert
Method: Baking
Cuisine: American
Description
Take fruit crisp to the next level by browning the butter and combining two of summer’s best fruits. You’ll appreciate how easily this crisp comes together—you don’t even have to peel the peaches. Don’t skip browning the butter—it adds unparalleled flavor!
Instructions
- Brown the butter: Slice the butter into pieces and place in a light-colored skillet or saucepan. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and pour into a shallow bowl. Cover tightly, place in the refrigerator or freezer, and chill until solid, about 45 to 60 minutes.
- As the butter chills, whisk the remaining streusel topping ingredients together in a medium bowl. Place uncovered in the refrigerator until you need it.
- Preheat the oven to 350°F (177°C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2–3-quart baking dish. Set aside.
- Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.
- Remove the streusel topping mixture and solidified butter from the refrigerator. Scrape butter out of the bowl and add to the streusel. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Sprinkle evenly over filling.
- Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a cooling rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.
- Cover leftovers and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator because the topping will get soggy. You can prepare the crisp through step 5 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 6.
- Special Tools (affiliate links): Light Colored Skillet | Whisk | 9-inch Square Baking Dish, 10-inch Cast Iron Skillet (or similar size) | Glass Mixing Bowl | Pastry Cutter | Cooling Rack
- Baking Pan: Any baking pan that holds about 2–3 quarts is best. You could also divide the filling and oat topping up into individual oven-safe ramekins. Bake them on a baking sheet. The bake time and yield depends on their size, but bake until the topping is lightly browned and peach filling bubbles up around the sides.
- Peaches: You can peel the skins off the peaches, if desired.
- Avoid Frozen Fruits: I don’t recommend using frozen fruits in this crisp because even if you do not thaw the fruits first, the brown butter topping is going to be mushy. It’s already a softer topping as it is. So, it’s best to use fresh fruit in this particular crisp.
