This Maine-inspired Wild Blueberry Crisp With Peaches is without a doubt the only dessert you need to make (and eat) this summer. Wild blueberries and fresh juicy peaches are baked inside a crispy, buttery, golden brown topping until they bubble over and create the most perfect jammy blend of sweetness. Don't forget the vanilla ice cream, it's a right of passage!
I have been summering in Maine with my husband's family for over 10 years now, and I will never forget the first time I tasted a blueberry pie made with wild blueberries. It was the most blueberry-ish blueberry pie I ever ate.
Maine wild blueberries are the small, but mighty cousin of a cultivated (grown) blueberry. They are found in -you guessed it- the wild! They boast a more nutritious profile and more intense flavor than your average blueberry- making them perfect for baking.
Did you know there is an entire website dedicated to the wild blueberry? According to the website, wild blueberries have 33% more brain-healthy anthocyanins and 2x the antioxidants than regular blueberries. I barely know what those are, but I'm sold!
And more good news- you don't have to be walking on the side of the road in Maine to snag these blue beauties. They are readily available in the frozen fruit section of the grocery store, so stock up, and make this fruit crisp all summer long!
Why you'll love this wild blueberry crisp
- Easy to make
- Can be made from frozen fruit
- Peaches and blueberries pair perfectly together
- Crisp topping can be made in advance
- Travels well
- Rustic and no-fuss!
What you will need
Can you use regular blueberries? Absolutely- but I highly recommend you try the wild blueberries. It really sets this dessert apart.
- Flour- All-purpose for the topping.
- Oats- Gives the topping its distinct crisp.
- Sugar- White and brown.
- Salt- Balances out the sweetness of the topping.
- Butter- Unsalted for creating those crispy crumbles.
- Wild blueberries- Look for these in the frozen fruit section of the grocery store. They will say "wild" on the packaging. Wild blueberries are much smaller, so you can usually tell from the picture on the packaging as well. If you are lucky enough to find them fresh, even better.
- Peaches- Fresh or frozen.
- Lemon juice and zest
- Ice cream for serving
Grab a few baking essentials such as mixing bowls, measuring cups and spoons, a zester, and a spatula. You will also need a 9x9 inch glass, metal, or ceramic baking dish or equivalent size.
How to make this wild blueberry crisp with peaches
Here is a quick visual on how to prepare the crisp. Start by preheating the oven to 375℉.
Make the crumble topping by combining the butter, sugars, salt, flour and oats in a bowl. Using your hands, mix the butter until all is incorporated and there are no dry parts remaining. Set aside.
Next, combine the fruit in a bowl with lemon, zest, sugar, cinnamon, and cornstarch. Toss to coat.
Pour the fruit into your baking dish and spread it out evenly so it covers the dish.
Add the crumble topping over the fruit, being sure to cover the entire dish. Bake at 375℉ for 40-50 minutes until golden brown and bubbling.
I learned the hard way that wild blueberries stain. I had blue fingers for a few days after making this crisp, so prepare accordingly.
Storage and make ahead
This wild blueberry crisp with peaches can be stored, covered on the counter for up to one day and in the refrigerator for up to 5 days. Before serving, allow it to come to room temperature, or slightly warm it in the microwave if you prefer.
The crisp topping can be made in advance and stored in the freezer for up to 3 months. I highly recommend you make a double or triple batch of the topping for impromptu crisp-making all summer long. When using the frozen topping, no need to defrost it first, just add a few minutes of baking time to your crisp.
Make it your own
You can swap out the fruits for different combinations. Don't have peaches? No problem, use nectarines, apricots, or whatever you have on hand. Just keep the ratio of fruit the same. A total of 6 cups of fruit is needed. So feel free to mix up the fruit, or make an all peach or all blueberry crisp.
Try adding some other spices in place of cinnamon. Warm spices such as allspice, cloves, ginger, or cardamom will work. You can also try adding a splash of vanilla to the fruit as well.
If you follow a gluten-free diet, you can swap out the flour and oats for gluten-free and use them the same way.
You can choose to serve the crisp warm (not hot), or room temperature. When first removing it form the oven, be sure to let it rest for at least 15 minutes or it will be runny.
These terms are often used interchangeably but there is a distinct difference. A crisp contains oats giving it that unique "crisp" bite. A crumble is made without oats.
More blueberry desserts
If you love all things blueberries, you have to try some of my favorite blueberry recipes!
- Blueberry Toast
- Baked Blueberry Oatmeal
- Blueberry Muffins
- Blueberry and Early Grey Jam
- Skillet Blueberry Pancake
🍳Did you make this recipe? I would love to hear about it! Please leave a recipe rating with comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
Wild Blueberry Crisp With Peaches
- 9x9 baking dish
- mixing bowls, whisk, spatula
For the Crisp Topping
- ½ cup all- purpose flour
- ¾ cup old-fashioned oats not instant or quick cooking
- ½ tsp Kosher or fine sea salt
- ¼ cup white granulated sugar
- ½ cup dark brown sugar, packed
- 7 tablespoon unsalted butter; softened and cut into ½ inch cubes
For the Fruit Filling
- 3 cups wild blueberries or regular blueberries fresh or frozen
- 3 cups (about 3 medium peaches) peaches cut into 1 inch pieces
- 2 tbsp white granulated sugar plus more if fruit is not sweet
- 3 tablespoon cornstarch
- 1 tablespoon fresh lemon or orange juice
- 1 teaspoon freshly grated lemon or orange zest
- ¼ teaspoon ground cinnamon
- Preheat the oven to 375℉. Have a 9x9 inch baking dish ready.
Make the Crisp Topping
- In a large bowl, mix the flour, oats, salt and sugars. Add the butter, and using your fingertips, rub the butter into the flour mixture until it is fully combined and no dry pieces remain. Set aside.½ cup all- purpose flour, ¾ cup old-fashioned oats, ½ teaspoon Kosher or fine sea salt, ¼ cup white granulated sugar, ½ cup dark brown sugar, packed
For the Fruit Filling
- In a large bowl, add the blueberries (no need to defrost), and peaches. Add 2 tablespoon of sugar (taste the fruit, if it's not too sweet add up to 2 more tbsp).
- In a small bowl, whisk the cornstarch with the lemon juice to dissolve. Pour the cornstarch over the fruit. Add the cinnamon and lemon zest. Toss gently until just combined.
Assemble the Crisp
- In an 8 or 9-inch glass or ceramic baking dish (or similar capacity), pour in the fruit mixture, spreading it evenly in the dish.
- Scatter the crisp topping over the fruit, spreading the mixture so that the fruit is fully covered.
- Bake at 375℉ for 35-40 minutes, until the top is firm, golden brown, and the fruit is bubbling. Remove from the oven and let cool to a wire rack for at least 15 minutes. Serve warm or room temperature with a scoop of ice cream or whipped cream.