Recipe By Meg&Mom
Published Jun 19th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 1 8-inch square dish Calories 221.8

Juicy, sweet peaches and blueberries with an oat-and-cinnamon topping makes a simply delicious dessert! Top this home-style dessert with vanilla or cinnamon ice cream.

Recipe Ingredients

  • 2 (10 ounce) packages frozen sliced peaches(such as Cascadian Farm®), thawed and drained
  • 1 (10 ounce) package frozen blueberries(such as Cascadian Farm®), thawed and drained
  • 2 teaspoons lemon juice
  • 2 tablespoons all-purpose flour
  • 2 tablespoons white sugar
  • ½ cup old-fashioned oats
  • ⅓ cup firmly packed brown sugar
  • ¼ cup all-purpose flour
  • ¼ cup chopped almonds
  • ½ teaspoon ground cinnamon
  • ⅓ teaspoon nutmeg
  • ¼ cup butter

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
  3. 3 Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
  4. 4 Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

Nutrition Facts

  • Calories 221.8
  • Carbohydrate 37.7 g
  • Cholesterol 13.6 mg
  • Fat 7.8 g
  • Fiber 3.1 g
  • Protein 2.6 g
  • Saturated Fat 3.5 g
  • Sodium 43.1 mg
  • Sugar 27.6 g


  1. Needs more topping IMO...but I loved the peach/blueberry filling part.
  2. My Mum & I loved this! I used fresh fruit instead of frozen (4 medium peaches & about 2 cups of blueberries) and doubled the topping as others have suggested. I also added a bit of ground ginger to the topping because I like cinnamon, nutmeg & ginger combination. Had it with a bit of - Read more ...
  3. Easy and perfect! We love that we can use frozen peaches and berries! Turned out great!
  4. Very good!! Did have to juggle my amounts of fruit to fit what was on hand.... My store-bought peaches weren't ready yet so used a can of peaches which I cut into bite-sized pieces. Used the juice to help juice up the mixture. Doubled the crisp. Vanilla ice cream on top and it was all - Read more ...
  5. The topping recipe needs to be tripled. I also add some vanilla extract and used agave nectar instead of the white sugar.
  6. I really liked this recipe a lot and will make it again. After reading the reviews, I doubled the topping which was scrumptious! I used fresh blueberries and peeled local peaches cut into bite-sized pieces. I poured the fruit into an 8" X 8" baking pan (after spraying with butter cooking spray) and sprinkled the - Read more ...
  7. I thought this recipe was great. I used fresh blueberries and fresh peaches. I used abou 1 1/2 cups of each. I don't know if it would be as good with frozen, but with fresh fruit I rate it a 5. Easy to make, can whip it up quickly, a relatively healthy and lower calorie - Read more ...
  8. Excellent but I agree; double the topping. I used pecans instead of almonds as I like them better.
  9. Wonderful and so easy to make. I double or triple the topping because it's so good!
  10. I used fresh local peaches and blueberries, but the frozen would work well out of season. I did double the topping because it seemed skimpy as written. Very nice. Thanks, Meg&Mom!