Peach Crisp with Blueberries

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Peach crisp with blueberries is the perfect summer dessert. The mini size makes them ideal for parties or save for single-serve snacking.

This recipe has been retested and updated since originally publishing September 2015.

When we first moved to Illinois from Texas, one of the things I thought I would lose would be the luscious taste of local peaches.

Imagine my surprise when mid-July revealed that Illinois peaches were available! 

The season is just as fleeting, so I make sure to make plenty of batches of peach BBQ sauce, peach jam, and these mini peach crisps.

I love fruit crisp in any season, and this version combines peaches and blueberries for a juicy summer dessert. 

Using small mason jars for the crisps means you already have portioning taken care of, and any leftovers can simply be popped into the fridge or freezer for a sweet treat at a moment’s notice.

Plus, this version is gluten free, making them even easier to serve at parties.

Ingredients for peach crisp

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Peaches – Fresh or frozen peaches can be used. Make sure to fully thaw and drain frozen peaches. If using fresh peaches, they should have just a slight give when lightly pressed.

Blueberries – Wash and pat blueberries dry. Remove any stems that might still be on the berries.

Gluten-free flour blend – Use an all-purpose blend. I usually use Pamela’s, which is widely available.

If you do not need to make this recipe gluten free, you can use regular all-purpose flour.

Sugars – Both granulated and brown sugars.

Rolled oats – Also labeled as old-fashioned oats. Do not use quick oats, which are rolled oats that are chopped up.

Pecans – For a nutty flavor that pairs well with the peaches.

Cinnamon – To warm up the flavors.

Butter – Use salted butter. If using unsalted butter, add a pinch of salt to the crisp topping.

How to make this recipe

Preheat the oven to 375°F. Set 8 4-ounce mason jars or ramekins on a baking sheet.

If you want to make the crisp in one large pan, use a 1 or 1.5-quart baking dish or 9-inch pie plate.

Pit and slice or dice the peaches. You can peel the peaches, if you like, by scoring the bottom, boiling for 30 seconds, and placing in an ice bath.

In a bowl, stir together granulated sugar, 2 tablespoons flour, and 1 teaspoon cinnamon. Add the peaches and blueberries and stir to combine, making sure there are no dry bits left and the peaches are coated. They will get more juicy as you mix.

Divide the fruit between the jars.

To make the topping, combine brown sugar, flour, oats, pecans, and cinnamon. Cut in the butter with a pastry blender, two knives, or your fingers, until well mixed and crumbly.

Add a spoonful or two of topping to each jar.

If you have extra crisp topping left over, you can transfer to a container or freezer bag, and freeze for a future crisp.

Place the baking sheet with the crisps in the oven and bake for 30 minutes, or until the topping is golden brown and juices are bubbling. 

Let cool at least 10 minutes before serving. 

Storage tips

Extra peach crisp can be stored in the fridge for up to 5 days. Cover with wrap or a jar lid before storing.

To reheat, remove lid and microwave for 30-45 seconds, or heat a tray of crisps in a 350°F oven for about 10 minutes.

Crisps can be frozen for up to 3 months. Thaw overnight in the refrigerator.

Looking for more crisps? Try my mixed berry crisp, rhubarb crisp, or apple cranberry crisp!