A few times each summer, a truck rolls into the outdoor market in my hometown of Dublin, right alongside the vendors, bakers, and makers, and it stops everyone in their tracks. Inside are 25-pound orange boxes of freestone peaches, so juicy and sweet you can smell them before you see them.
My son used to eat them one after another, sticky-faced and grinning, sweet juice dripping down his chin. He’s more reserved about it now, but the truck still gets him excited every time.
I go a little peach-crazy myself once a box lands in my kitchen — stirred into ice cream and yogurt, or sliced onto a caprese with tomatoes, buffalo mozzarella, garden basil, and a drizzle of balsamic glaze. But a box doesn’t last long, so today it’s a peach and blueberry crisp with a buttery oat topping — ready in about an hour and smelling like summer the whole time.
Why peaches and blueberries belong together
Peaches are naturally sweet and floral, while blueberries bring a little tartness that keeps every bite balanced. I love using freestone peaches here because they’re easy to slice and release just enough juice to create that syrupy filling underneath the crisp topping.
The secret to a really good fruit crisp
The best crisps are not overly complicated. The fruit should still taste like fruit, and the topping should have enough butter and oats to create those golden, crunchy clusters everyone fights over.
Tips for the best peach crisp
- Use ripe freestone peaches
- Don’t over-sweeten the fruit
- Let it rest before serving
Fresh Peach & Blueberry Crisp
Ingredients
The Fruit Filling
- 4 cups fresh peaches pitted and sliced or diced (about 3–4 medium peaches; peel on or off based on your preference)
- 1½ cups fresh blueberries
- 2 –3 tbsp sugar or maple syrup, depending on how sweet your fruit is
- 1 tbsp cornstarch helps thicken the fruit juices
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
The Crisp Topping
- 1 cup rolled oats
- ½ cup all-purpose flour or almond flour
- ⅓ cup brown sugar packed
- 1 tsp ground cinnamon
- Pinch of sea salt
- 6 tbsp unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Lightly butter or spray a 9×9-inch baking dish.
- In a large bowl, gently toss together the peaches, blueberries, sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated. Spread into the prepared pan.
- In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until small, crumbly clusters form.
- Scatter the oat mixture evenly over the fruit layer. Bake for 35–40 minutes, until the fruit is bubbling around the edges and the topping is golden-brown and fragrant.
- Let sit for 10–15 minutes before serving so the juices thicken slightly. Serve warm with vanilla bean ice cream or a dollop of Greek yogurt!
The last of summer, one spoonful at a time
By the time this crisp comes out of the oven, the kitchen smells like the market itself — warm peaches, butter, a little cinnamon in the air. My son, now an adult, still shows up for a bowl, even if he won’t admit the truck gets him as excited as it used to.
That orange box never lasts a week around here. But every summer, when the truck rolls back into Dublin, I’ll be first in line — and this crisp will be back on the counter before the peaches even make it to the fridge.
If you find yourself with another box of peaches this summer, don’t worry — I have plenty of ideas. A few of my favorites are below.
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