A seasonal fruit crisp you’re definitely going to want to make this summer! This Blueberry Peach Crisp is mouthwatering and contains a special ingredient for a flavor boost – basil!

serving of Blueberry Peach Basil Crisp in a bowl with white baking dish next to it

Here we are, middle of summer, and I have to tell you one of the highlights of this very weird summer is our CSA from Stillman’s Farm in Massachusetts.

I love going to the Farmer’s Market every weekend and picking up our bag of produce as well as other fun items like fresh seafood, meat, and eggs.

This blog has always been a celebration of the seasons as I try to cook with seasonal ingredients as much as possible. Because 1. they taste the best when in-season, 2. they are less expensive, and 3. they contain the most nutrition when in-season (and local!)

And guess what’s in season right now? Blueberries! And around the corner, peaches!

So if you too like eating with the seasons or visiting your local Farmer’s market, you’ve GOT to make this crisp! It’s seriously the best fruit crisp ever.

Blueberry crisps are great and all but why not add another fruit like peaches to bring in even more flavor.

With the way this year has been going, give yourself a little spark of joy with this delicious summer dessert! 

Or, let’s be real, breakfast. This crisp is delicious served cold in the morning or sprinkled over some Greek yogurt. 

Crisp Ingredients You’ll Need

blueberries, peaches, basil laid out on counter with sugar, cinnamon, flour and brown sugar in bowls

Notes on Ingredients

Butter: Not pictured! But make sure to grab some! Unsalted is best.

Lemon: Also not pictured! Where is my brain?! You’ll need a tablespoon of lemon juice so be sure to have one on hand.

Flours: You can use any flour combination you like. I’ve tested this with all purpose 1:1 gluten-free flour and tested it with 1/2 all purpose flour and 1/2 white whole-wheat flour. But you could use only all purpose flour or only white whole-wheat flour. Whatever strikes your fancy!

Rolled oats: If you do want to make a gluten-free version, be sure to grab gluten-free rolled oats. Rolled oats are naturally gluten-free but some contain traces of gluten so if you have Celiac disease, you’ll want to grab a certified gluten-free brand.

How to Make Blueberry Peach Crisp!

I’m seriously excited for you to make this. Hence the exclamation point above.

First, you’ll start prepping the fruit. Make sure you wash your fruit first. Blueberries can go right into the baking dish. The peaches you’ll want to peel and chop into 1-inch cubes. Actually, you don’t have to peel them if you don’t feel like an extra prep step but personally I like them peeled in a crisp. 

With your fruit and basil in the baking dish, you’ll add sugar, flour (or cornstarch for gluten-free), and lemon juice and stir to coat.

Preheat your oven and then start making the crisp topping. All your dry ingredients will go into one bowl, mix them together, and then I melt the butter and pour it slowly, while stirring to coat the ingredients with butter, until a crumb-like texture forms. 

Sprinkle the crumb topping over the fruit and let bake until fruit juices are bubbling and top is golden and firm to touch, about 35 to 40 minutes.

Let it cool on a wire rack for at least 15 minutes before serving!

four photos showing the process of making blueberry peach crisp with baking dish and mixing bowl

Expert Tip!

Double the topping recipe and save half in the freezer for up to 3 months for the next crisp you make!

Blueberry Peach Basil Crisp in a white baking dish with a serving spoon

Crisp FAQs

Do I have to peel the peaches? 

Nope! You can leave the peel on if you prefer and you can slice them instead of cubing them.

Can I use frozen fruit?

Yes! Just make sure fruit is defrosted before baking.

Is this recipe gluten-free?

It easily can be! Just use gluten-free flour for the topping and use cornstarch for the filling to help it thicken.

Can this recipe be vegan?

Sure! Use a plant-based butter spread as a substitute for the butter.

I don’t have white whole-wheat flour. What can I use instead?

You can use whole-wheat flour or 1 cup of all-purpose flour. No need to use whole-wheat I just find that it makes it a little nuttier.

What should I top the crisp with?

Ice cream is my favorite topping for a warm crisp but you could also use whipped cream or crème fraîche!

Blueberry Peach Basil Crisp in a white baking dish with a serving spoon

For more summer dessert inspiration, check out my recipes below!

serving of Blueberry Peach Basil Crisp in a bowl with white baking dish next to it

If you like this recipe, please be sure to give it a 5 star rating below. If you make it, share it on instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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serving of Blueberry Peach Basil Crisp in a bowl with white baking dish next to it

Blueberry Peach Crisp


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  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A seasonal fruit crisp you’re definitely going to want to make this summer! This Blueberry Peach Crisp is mouthwatering and contains a special ingredient for a flavor boost – basil!


Scale

Ingredients

For the crisp:

  • 1 pint blueberries (about 2 cups)
  • 56 peaches, peeled and cubed (about 3 1/2 cups)
  • 8 basil leaves, chopped (about 2 1/2 tablespoons)
  • 3 tablespoons sugar
  • 2 tablespoons flour (or cornstarch)
  • 1 tablespoon lemon juice (from 1/2 lemon)

For the topping:

  • 1 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup white whole-wheat flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 cup unsalted butter (1 stick), melted

Instructions

  1. Preheat oven to 375 degrees.
  2. Add blueberries, peaches and basil to a 9×13 baking dish.
  3. Add sugar, flour, and lemon juice, and toss fruit to coat.
  4. In a medium bowl, whisk together rolled oats, flours, brown sugar, cinnamon, and salt. Slowly pour in melted butter while stirring until mixture is crumb-like.
  5. Sprinkle crumb topping over fruit, leaving large clumps intact.
  6. Bake at 375 degrees F until juices are bubbling and topping is golden and firm to touch, about 35-40 minutes.
  7. Let cool on a wire rack for at least 15 minutes before serving.
  8. Crisp will keep for 3 days at room temperature and up to 5 days covered in the refrigerator.

Notes

  1. You can use frozen blueberries and peaches to make this crisp but make sure you defrost them before baking.
  2. To make this gluten-free, use all purpose 1:1 gluten-free flour for the topping and use cornstarch for the fruit filling, and make sure the rolled oats are certified gluten-free.
  3. To make this vegan or dairy-free, use a plant based butter alternative.
  4. You can leave peaches unpeeled if you want to save time and an extra step. You can also slice them instead of cubing – your preference!
  5. If you don’t have white whole-wheat flour, just use all-purpose flour instead.
  6. I love serving this crisp warm with vanilla ice cream but you could also serve it alongside crème fraîche or whipped cream!
  7. I also enjoy serving this crisp cold over yogurt for breakfast in the morning.
  • Category: Dessert
  • Method: Baking
  • Cuisine: Summer

Keywords: blueberry peach crisp, summer fruit crisp, blueberry peach basil crisp, gluten free blueberry peach crisp

This recipe was retested, reshot, and revamped to give you the most delicious (and beautiful!) recipe. The original recipe was published August 2013.

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5 Comments

  1. Love love me some summer fruit crisps (along with your addition of fresh basil yum!) Now this would be delicious with some of that new Ginger Honey Chobani on top – but you already know that, I’m sure 🙂

  2. This looks so fabulous, I’ll have to give it a try ASAP! And maple Greek yogurt whipped cream, my mind is blown, I’m sure my palate will be too!

  3. I love that you included how many basil leaves…I’m always a little wary of using herbs in dessert….afraid it will taste like soap! Also think cream whipped w Greek yogurt will be my new go to topping! I’ve been wondering how to do it- thanks for the scoop! Literally! (:

  4. The addition of basil sounds delicious, so creative and yummy!