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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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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!



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


  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.


  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.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Summer