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Peach-Blueberry Crisp

Two summer favorites — peaches and blueberries — come together in this crisp, a fruit dessert sprinkled with a streusel topping. Skill Level: Intermediate

20 min Prep
65 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 277
Protein 2.9g
Total Carbohydrates 41.3g
Dietary Fiber 3.6g
Net Carbohydrates 37.7g
Sugar 23.6g
Total Fat 12.3g
Saturated Fat 7.4g
Trans Fat 0.5g
Cholesterol 30.5mg
Sodium 6.8mg
SmartPoints® 10.0


  • 4 cups peach, pitted and sliced
  • 1 cup blueberries
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 3 Tablespoons corn starch
  • 2 teaspoons ground cinnamon, for the filling
  • 1/2 cup all-purpose flour
  • 1/2 cup quick oats
  • 1/2 cup brown sugar, firmly packed
  • 1 teaspoon ground cinnamon, for the streusel
  • 6 Tablespoons butter, cold and cut into chunks


  1. Preheat the oven to 350 °F.
  2. For the filling, toss the peaches and blueberries with the lemon juice and vanilla in a large bowl.
  3. Mix the cornstarch and cinnamon in a small bowl.
  4. Sprinkle the cinnamon mixture over the fruit, then toss to coat well.
  5. Spoon the filling into a lightly greased 11x7-inch baking dish.
  6. For the streusel topping, mix the flour, oats, brown sugar and cinnamon in a medium bowl.
  7. Cut in the butter with a pastry blender or 2 knives until coarse crumbs form.
  8. Sprinkle the butter evenly over the fruit.
  9. Bake 40 to 45 minutes, or until fruit is tender and topping is golden brown.


Serve warm with ice cream or whipped cream, if desired.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company