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Blueberry Peach Crisps

Blueberry Peach Crisps
Right around this time last year, I was posting a recipe very similar to this one. In fact, this is just 3 days shy of last year’s rhubarb rum crisps and no, I didn’t plan it that way. Coincidence? I think not.
What this tells me is that crisps are summer, defined. There’s no time for fussiness. Ain’t nobody got time for pie-crust-making. No time for washing the hand-mixer. There are only so many hours in the day and so many days in the summer and so little summer in the year. You’ve got to take full advantage of what little outdoor time you get, especially here in the Midwest.
What I do have time for is going to the farmer’s market and (sometimes) eating all of the fruit I bought on the way home. And when, on a rare occasion, some of the fruit makes it safely to the kitchen counter, I have time for mashing it up, crumbling goodness on top, and baking it. I definitely have time for all of that.
Blueberry Peach Crisps
Blueberry Peach Crisps Spoon Bowl
Blueberry Peach Crisps
Using whatever fresh fruit you have on hand, a handful of other ingredients, and maybe a healthy scoop of ice cream – you can make a dessert that tastes like it took hours to prepare. But really, it just takes about 10 minutes and 2 bowls.
While the crisps are in the oven, you should be sitting on your patio or your deck or a lawn chair in the yard, basking in the smell of a grill. And when they’re out of the oven, they’ll be cool enough to enjoy after the grilled food is gone. I highly recommend making these the cherry on top of your next cookout or summer get-together.

Blueberry Peach Crisps

  • Author: Jordan Cord
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dessert



  • 2 teaspoons vanilla
  • 2 Tablespoons cornstarch
  • 6 Tablespoons lemon juice
  • 1/2 cup coconut sugar
  • 2 Tablespoons maple syrup
  • 1 pint fresh blueberries
  • 2 cups fresh yellow peaches


  • ½ cup oat flour
  • ½ cup almond meal
  • ½ cup rolled oats
  • 1 teaspoon nutmeg
  • 1 Tablespoon brown sugar
  • ¼ cup maple syrup


  1. Combine vanilla, cornstarch, lemon juice, coconut sugar, and maple syrup in a large bowl. Use a fork to mix until well-combined.
  2. Add blueberries and peaches to the bowl and use a fork to mash them slightly. Just enough to release their juices and allow them to soak up the mixture.
  3. Preheat oven to 350º.
  4. In a small bowl, combine ingredients for the topping. Use your hands to mix until it is crumbly and sticky.
  5. Fill 8 oz. ramekins with 3/4 cups of blueberry-peach mixture. Evenly distribute the topping over the filling.
  6. Place ramekins on a baking sheet – just in case they bubble over the edges while baking – and pop them into the oven. Bake for 30-40 minutes.


  • Calories: 474
  • Sugar: 56 g
  • Sodium: 6 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 84 g
  • Fiber: 7 g
  • Protein: 9 g

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    • […] favorite season. Early summer lazily calls for grilled corn and the creative use of peaches and berries. Late summer sneaks up on you with a heaping pile of tomatoes and squash, demanding that you make […]