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
- Fruit Pizza
- Peach Cobbler & Peach Pie
- Cherry Pie & Strawberry Rhubarb Pie
- Chocolate Zucchini Cake
- Strawberry Cream Cheese Pie
And if you love blueberries, here is even more inspiration for dessert recipes that use blueberries.
Print
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!
Ingredients
Streusel Topping
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup (64g) old-fashioned whole rolled oats (or quick oats)
Filling
- 5 cups sliced or chopped fresh peaches (about 750–800g, or 4 medium peaches)
- 1 cup (140g) fresh blueberries
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
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.
I won the award for the” Best Crisp Ever “at a dinner party this weekend. I followed directions and baking time exactly except to add chopped peacans. Sally, I can always count on your recipes to be excellent. Thank you.
This looks delicious! Going to try it for a dinner party today. If I’m using a 9×13 baking dish should I double the recipe?
Hi Meghan, yes, you can try doubling this recipe for a 9×13 pan. Hope it’s a hit!
I used pecans and it turned out wonderfully
I have made this recipe twice once with the browned butter and once without as I was pressed for time. Both versions were delicious. I put them in individual bowls as I make them primarily for my husband and then I don’t wind up with a large pan with only a small amount of crisp taking up space in my refrigerator.
Amazing! The brown butter really takes it up a notch. And so easy! This is now my favorite picnic dessert. I’ve baked in all different size dishes, and serve with stabilized whipped cream!
So we were given a bag of peaches by a friend and oh boy, I said “Let’s make peach crisp!” Then I went looking for a recipe and finally found one. The recipe called for stuff we don’t keep in our pantry. No problem we’ll buy it. We did. Only to find the peaches had gong bad. Shucks. No problem we’ll buy peaches! We did. Only to find out we hadn’t purchased everything for the recipe. Sooooo. I found this recipe and WOW. We had everything needed in our pantry. Oh boy! Went to work browning butter (absolutely worth the minor effort) put it all together and baked it. Oh boy! Wonderful results. Can’t say enough about this dessert. Five stars!!!
So incredibly easy and delicious. I highly recommend not skipping the browning of the butter, it adds a wonderful flavour.
I subbed cherries for the blueberries since it’s what I had and it worked great, so I’ll definitely keep making this recipe with whatever fruits I have on hand. Thank you Sally!
Hi Sally, congrats on the new baby! I wanted to give you some feedback (some good, some a little disappointing). I made the recipe this morning with carefully chosen organic peaches that were firm but ripe, and some wonderful organic blueberries. I made my browned butter yesterday, which tasted awesome, and assembled the topping (stored in the fridge overnight). I cut back on the cinnamon, as I was entertaining a friend today who is sensitive to cinnamon, and the topping tasted great–I used salted butter because I like to juxtapose salt and sweet. So far, so good. Followed the rest of the instructions exactly, though I had a concern about the oven temperature of 350 degrees. When I worked in restaurants, I often made crumbles, crisps, and cobblers. The go-to temperature was 400 degrees. Worked great. Anyway, my crisp this morning was far from done at 45 minutes. I kept setting the timer every 10 minutes, and my crisp was finally bubbly and done with a crisp-tender topping at an hour an 15 minutes–and yes, my oven is very accurate. I have a reliable thermometer. I was concerned because of the longer cooking time that the fruit would be total mush. Well, it wasn’t total mush, but it was far from the ideal texture. I sliced the peaches between 1/4-1/2 inch, expecting a bake time of 45 minutes. I will make this again and see what changes I might make to improve my results. For starters, I will bake at 400 degrees. I do want to note as well that the topping with browned butter had a much more buttery, complex flavor when raw, but totally lost that added benefit after baking. Next time, I’ll just use cold, salted butter. I hope my feedback is welcome, because I definitely don’t want to cause offense. Thank you for listening. A
Thank you for helping me become a baker. This was delicious and next level with the browned butter.
My goodness this was good! I made mine with all peaches and enjoyed it warm out of the oven with a scoop of vanilla ice cream. I will definitely make this one again
Sounds so good! Going to try apple w/your crisp. Also a blackberry.
So delicious. Tastes like summer. Definitely worth taking the time to brown the butter. Thanks for sharing the recipe. Congratulations on adorable baby Elise! Hope you and your family have a happy, healthy summer.
This is my go-to recipe for a dessert. It’s perfect in the summertime with fresh peaches and the browned butter is life changing! I’ve recommended and given this recipe to so many friends!! Seriously, I LOVE it
I’ve made this before, and it was divine! I’m wondering if I can prep everything beforehand and keep it in the fridge for a few hours until baking – even if I’m using frozen fruit. Thoughts?
This crisp is amazing! The combo of peach and blueberry is delightful, fresh, and summery – so good! I was a little concerned initially with how dry the crumble seemed but after it had baked it ended up being just right! This crisp has the perfect amount of gooiness to it and served warm with a scoop of vanilla ice cream brings it over the top!! My in-laws gave it a huge thumbs up 🙂 and it will be added to my stash of must keep recipes!!! I highly recommend!!
This turned out great!!! I substituted coconut sugar for granulated sugar and added some blackberries since I didn’t have enough blueberries.
Just made this as had surplus of berries and extra peaches and love your baking. It tastes amazing but my topping is mushy and butter was super cold and topping looked good going on….. so not sure why. Only had 4.5 cups peaches so topped up with fresh strawberries. Would that do it?
Peaches are so darn good right now! Happened upon this recipe today and am thrilled with the outcome! Dessert on a Monday is the start of a good week.
This was\is so delicious!!
Browning the butter is such a great tip. And the topping was perfectly crispy and tasty.
Already sent some to a neighbour to share in the yummy goodness.
Will definitely be making this again.
Thanks!!!
if I don’t have a skillet could I make this in a 9” by 9” disposable baking dish (like an aluminum one, for example)? Do you think I would need to increase or decrease the recipe or change cook time?
Sure can! I would double up on the disposable baking dish if it feels flimsy because this is a very liquid-y dessert as it bakes. Cook time will be similar.
Made this a few times now, always turns out well. I make little changes, depending on what I have on hand. Today’s version has peaches, apples, and blueberries, and 2 T. brown sugar, 2 T. granulated sugar (instead of the 1/4 cup granulated sugar). I also used 1/2 cup of oats and added 1/4 c. gingersnaps crumbs. Yummy stuff.
I tried this the other day and ended up baking it for almost an hour and for some reason my topping was mushy. Any idea what went wrong?
Was the very butter cold? If it’s not cold enough, the topping will indeed be mushy.
This is my 4th time making this dessert this summer! The brown butter adds a nutty taste to it. I add unsweetened coconut flakes at the 35 minute mark to add some coconut flavour. It’s super delicious and a big hit for my family and friends. Thanks for posting!
Hi Sally
This recipe sounds amazing. I want to try the cast iron pan I have but it is pretty big. Probably a 12 in one. Do I need to double your recipe here for that or is the original recipe fine?
Thank you, Suzanne
Hi Suzanne! For your 12 inch pan, I would at least 1.5x the recipe. Doubling might be a little too much, but the recipe as is wouldn’t be enough.
I am making this recipe today for the 3rd time this summer. I can’t get enough fresh peaches from local farm stands in the summer months and this is absolutely delish! I made a double recipe when my brother was in town for a larger family dinner. He said, “Wow, you must really like me or something”. My husband actually said he “loves it”. That is a huge compliment since he loves to bake and makes great desserts. Thanks for the opportunity to please my family.
Can I use steel cut oats instead of old fashioned oats ?
Sure can!
Hi, made this super dessert today, my family simply adored it!!! Will be making it many more times in the next one month since Peaches will be available in Mumbai only till then. I used half the quantity of rolled Oats, the other half Swiss muesli, the result was too too awesome. Thanks a lot for the lovely recipe!
Just made this tonight and it was absolutely delish! We ate it hot with a big scoop of vanilla ice cream on top. Thank you so much for the wonderful recipe, and I can’t wait to try your other crisp recipes!
I made this today, and it was so easy and delicious! The brown butter for the crisp added the perfect finishing touch.