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 750–875g)
- 1 cup (145g) 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.
Reader Comments and Reviews
I am looking to make this for Easter Sunday but am short on time. Thinking about using canned peaches. How much would you recommend cutting the sugar by if I do? Remove it completely or just partial? Thank you!
Hi Michelle, we’ve had a few readers used canned with success, but we haven’t tried it.
I keep browned butter on hand, do you know how much I should if I didn’t start out with 1/2 cup? I’m not sure how much it reduces.
Hi Sarah, brown butter typically reduces by 1/2 to 1 full tablespoon while browning.
Thank you. I’m also making this for a gluten-free person, would you recommend tapioca or cornstarch? Not sure if one will modify the taste more than the other
Hi Sarah, we’d recommend using the crisp topping from this gluten free apple crisp recipe instead.
This looks so good! I’m a little pressed for time so may not be able to let the brown butter harden as you have noted here. Can this be done without brown butter?
Hi Deb, you can use regular non-browned butter instead. Enjoy!
One more question! Can the fruit filling be made ahead by about 4 hrs if you keep the streusel topping separate? Or does this have to be baked right away?
Hi Deb, that should be fine. The juices will start to release during that time, though, so be sure not to add too much of the excess liquid to the pan when you’re ready to make.
Can you bake this in an 9×13 pan? And if so do you double the recipte?
Hi Hattie, yes, you can try doubling this recipe for a 9×13 pan. Hope it’s a hit!
I JUST took this out of the oven & Oh. My. Goodness! This non-baker was able to make a delicious dessert. This is officially my go to dessert for any party I attend. I’m a little sad that I have to take it to a picnic and share it, but then again, if I didn’t, I am sure I’d eat almost all of it. By the way, this is the first recipe I’ve ever commented on. That’s how good it is.
I recently made your peach pecan crisp and it was delicious. Can I add 1 cup of pecans to this recipe?
Hi Stephanie, that shouldn’t be an issue! We would add 1/2 to 3/4 cup pecans.
This was delicious. I am tempted to reduce the sugar in the filling next time. If I do that should I also reduce the flour to keep a 1:1 ratio?
Hi Laura, I wouldn’t reduce the flour because that helps thicken the filling. Slightly reducing the sugar would be just fine though.
this looks amazing! i was wondering if this recipe would work if i used blackberries as the fruit in the filling to make a blackberry crisp? would the other filling ingredients stay the same?
thank you!
Blackberries should be a fine substitute here!
I am making this today and as I was mixing up the streusel it occurred to me that if you can use chilled brown butter in this, could it be used in a pie crust recipe?
Hi Maria, we haven’t tried this, but it may work! Here’s our article on how to brown butter. You may want to brown a little more than you need because of moisture loss.
Hi Sally and team,
Am I right in assuming I can make and freeze this peach blueberry filling in a freezer ziplock bag? Then make this crisp topping and bake later in autumn?
Would I thaw the filling in the fridge for a few hours before making the crisp topping and bake it all?
I really am excited to make it just have your Smith Island cake to enjoy now and not right time for baking before my peaches turn. Thanks a lot!
Yes, that shouldn’t work perfectly. It may need a longer than a few hours to thaw – we recommend thawing overnight. What a great way to preserve summer’s flavors! Hope you love the Smith Island cake – happy baking!
Thank you Trina! Yes the Smith Islamd cake is amazing- reminds me I’ve got to review it now.
Fresh peaches from the peach truck and blueberries from the farmers market = perfection!! This recipe is ridiculously yummy.
I’ve made this about a half dozen times and it always gets eaten within a day. My family loves it! The browned butter topping is amazing. Definitely one of our favorite summer desserts.
This was fantastic to say the least! I had never made, nor cooked with browned butter before, but it will definitely be used in several of my other recipes to give it that added flavor! This is a winner!
Any adjustments for doubling the recipe?
Hi Mary! We haven’t tested doubling this recipe and are unsure what size baking dish you would need. Bake time will be longer. Let us know if you give it a try!
I’m excited to give this a try! I’m wondering if it would be ok to use fresh blueberries but frozen peaches? The local peaches just aren’t quite ready yet. Would it change the timing?
Thanks for everything you do!
Hi Joyce! That should work just fine – increase bake time by a couple minutes. Enjoy!
Made this dish for our weekly family dinner last night and it was a huge hit!! There was a perfect balance of sweetness from the crumble and tart from the peaches and blueberries. The browned butter gave the whole dish a wonderful nutty flavour. There were no leftovers with this dessert!!
We LOVE this crisp! It’s so delicious! I want to make it for a party dessert as individual servings. Would it work to bake in mini mason jars and just reduce the bake time accordingly do you think?
Can’t see why not!
Can you use canned peaches? My grocery store is out of fresh and frozen peaches.
Hi Quinn, we’ve had a few readers used canned with success, but we haven’t tried it.
My wife always wants extra crumble topping. Should I just increase the baking time slightly? Perhaps I could put some on the bottom of the pan
Hi Dan, you can add more crumble topping– perhaps 1.5x the topping recipe. The bake time should only be slightly longer. No need to add topping to the bottom of the pan because it won’t really cook.
This recipe looks delicious, and everything went well preparing it it. However, I had such a hard time getting this to brown so I left it in the oven for a total of 75 minutes. 350 degrees. Now I’m concerned that the fruit will be soupy. I’m supposed to serve this to company tomorrow night. Any advice?
Hi Jayne, I apologize we are just seeing your question. How did the crisp turn out? For next time if the fruit is cooked but you would like the top to be more brown, you can try moving the oven rack up closer to the top heat source or even turning on your broiler for just a minute (be careful and keep your eyes on it if you do this – it will brown fast!).
What do you think about adding a little bit of Lemon juice to the fruit mix? I’m familiar with doing this in past streusel recipes. Did you exclude purposely to accomplish a specific flavor? Im not adding this time to see what it changes 🙂
Hi Stephanie! Sometimes I add a little lemon juice to apple and peach desserts, but I’ve never added it to this one. A little squeeze of lemon juice wouldn’t hurt and would certainly add a bit of fresh, bright flavor.
I’m making this for the second time in the last two weeks. First time was with freshly picked blueberries. WOW! It was so delicious warmed up with vanilla ice cream. This time it’s with frozen blackberries. Fingers crossed it’s just as good as the blueberry one was!
PS. I’m so thankful for your baking blog! I’m not a baker by any means, but I love how you explain the steps so it’s easily understood. I made several cookie recipes last year for Christmas and they were all a hit with my boyfriend’s family! They think I know how to bake!
Hi Tammy, We are so glad that you are enjoying the recipes! Happy baking!
This looks delightful and includes all ingredients I enjoy. I have put peaches on my shopping list so I can make the recipe at the weekend. Thank you for including grams in your recipe it makes my life so much easier than having to guess the conversion.
Can I make this with plant butter such as “Melt”?
We haven’t tested this recipe with vegan butter but let us know if you do!
can you use gluten-free flour in place of all purpose flour?
Hi Linda, we haven’t tested this recipe with gluten free flour but let us know if you do!
I made it tonight with gluten free almond flour and it tasted great!
Your recipe is fantastic! I have made it twice in last two weeks.
Looking forward to trying more of your creations.
Thank you,
Debra
Hi Sally! I love all of your recipes that I have tried. Is it possible to make this recipe with just blueberries? I love the idea of peaches and blueberries together but I have a ton of fresh blueberries that I’m hoping to use up (and I’ve already made your muffins and a pie!). Would I increase the berries to make six cups total?
Hi Elizabeth, absolutely! Use 6 cups of blueberries to make an all blueberry crisp. For even more ways to use up your blueberries, here are all of our recipes with blueberries. Happy baking!
This is my new all time favorite crisp recipe. The brown butter gives it a more complex flavor and the topping is not too sweet. It allows the fruit to shine.
I made this tonight and it was so delicious. I used peaches and blackberries. I added 2 tablespoons of turbinado to the topping, which gives it extra crunch and texture. YUM
I have a 3-qt 9×13 pan and I am making this for a BBQ. One recipe worth won’t be quite enough but I don’t think I need to double it. If I did 1.5x the recipe do you think that pan would be ok?
Hi Samantha, I would guess 1.5x the recipe would work for that sized pan – let us know how it goes!
This was so good! The brown butter added such a good flavor. I couldn’t wait long enough to have the butter fully solidify, so after about 30 minutes in the freezer, I went ahead and pulled it out (solid on the edges, still liquid in the middle), and the crisp still ended up delicious. Next time I’ll probably brown the butter the day before to give it time to solidify overnight, since I’m sure it will have a textural effect we missed this time, but it still ended up so good. Thanks for a great recipe!