Sweet and flavorful blueberry peach crisp is filled with summer’s freshest fruits and topped with a brown butter cinnamon streusel. You’ll appreciate how easily this crisp comes together– don’t skip browning the butter. It adds unparalleled flavor!
A giant spoonful of warm peaches topped with cinnamon streusel and vanilla ice cream and we’re all set for summer gatherings, celebrations, 4th of July, Labor Day, Father’s Day, and everything else during those warm summer months. Nothing comes close to fruit crisp when peaches are in season, though adding blueberries and brown butter surely ups the ante.
We’re not messing around today.
Here’s Why this Is the Best Blueberry Crisp
- Each bite is warm and juicy
- Lots of sweet, cozy, cinnamon-y flavor
- Made with less than 10 ingredients
- Topped with brown butter streusel
- Everything we love about blueberry peach pie, but even simpler to make
- Use any size pan you like (see below for more details)
- Summertime in dessert form
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 then place it in a container in the refrigerator or freezer until solid. While the butter is solidifying, prepare the rest of the crisp! Sometimes recipes call for melted brown butter, but we need solid brown butter for our streusel topping. Brown butter streusel > any other streusel.
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 this peach quick bread too!
- Oats: Oats are a key streusel ingredient. Use old-fashioned or quick oats. If you love the added texture that oats bring, you’ll love these peach bars, too. They’re a texture-lover’s dream, just like this crisp!
- Flour: We 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! Use fresh or frozen fruits– if using frozen, do not thaw. 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 shape and texture make each bite a little more interesting.
- Salt & Vanilla Extract: Both add flavor to the filling. Try using homemade vanilla extract.
What Baking Pan Do I Use?
You have options! While I baked 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. Any 9-10 inch baking pan or pie dish, casserole dish, or 2-3 quart baking dish work great. You can also bake this crisp in smaller cast iron skillets pictured above. I used four of the 6.25 inch size and the bake time was about 30 minutes, same oven temperature.Print
Take fruit crisp to the next level by browning the butter and using a brown sugar cinnamon streusel.
- 1/2 cup (115g; 1 stick) unsalted butter
- 1/2 cup (63g) all-purpose flour (spoon & leveled)
- 1/2 cup (100g) brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup (75g) old-fashioned rolled oats (or quick oats)
- 5 cups sliced or chopped peaches (about 4 medium peaches)*
- 1 cup (100g) blueberries*
- 1/4 cup (31g) all-purpose flour (spoon & leveled)
- 1/4 cup (50g) granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Brown the butter: Slice the butter into pieces and place in a light-colored skillet. (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 tupperware or a baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid. I always place mine in the freezer. It only takes about 45 minutes this way.
- As the butter chills, whisk the remaining streusel ingredients together in a medium bowl. Set aside.
- Preheat oven to 350°F (177°C). Lightly grease a 9-10 inch baking dish (circle, square, a skillet, or any similar size pan*).
- Mix all of the filling ingredients together in a large bowl, then spread into your baking dish.
- Scrape butter out of the tupperware or pan and add to the streusel. Use a pastry cutter or a fork to break the butter up into smaller pieces. Combine it with the streusel until the mixture becomes crumbly and all the butter is incorporated. Sprinkle streusel evenly over fruit.
- Bake for 40-45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
- 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.
- Peaches & Blueberries: You can peel the skins off the peaches, but they’re pretty soft so I don’t take this extra step. You can use frozen peaches or blueberries. Do not thaw. Increase the bake time by a couple minutes.
- Smaller Skillets: You can also bake this crisp in smaller cast iron skillets pictured above. I used four of the 6.25 inch size and the bake time was about 30 minutes, same oven temperature.
Keywords: blueberry peach crisp, brown butter crisp