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, creating 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 15 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.
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!
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Key Ingredients
Can you use regular blueberries? Absolutely- but I highly recommend trying wild blueberries. It really sets this dessert apart.
- Flour and oats- For the crisp topping.
- Sugar- A combination of white and brown sugars.
- 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. Wild blueberries are much smaller than regular blueberries, so you can usually tell from the picture on the packaging that you grabbed the right one. I use Wyman's wild blueberries. Fresh wild blueberries peak mid-July through August in New England and Canada, so if you're lucky enough to find them, go for it!
- Peaches- Fresh or frozen.
- Lemon juice and zest
- Cinnamon
Step-by-step directions
Making a blueberry crisp is as easy as pie (ahem- I mean crisp)! Remember, if you're using frozen wild blueberries, there's no need to thaw them in advance.
Step 1. Make the crumble topping by combining the butter, sugars, salt, flour, and oats in a bowl. Using your hands, mix the butter until well combined. Set aside.
Step 2. Next, combine the fruit in a bowl with lemon, zest, sugar, cinnamon, and cornstarch. Toss to coat.
Step 3. Pour the fruit into your baking dish and spread it out evenly.
Step 4. Add the crumble topping over the fruit. Bake at 375℉ for 40-50 minutes until golden brown and bubbling.
*These are abbreviated instructions. The full list of directions is located in the recipe card below.
👩🍳Expert tip
I learned the hard way that wild blueberries stain. I had blue fingers for a few days after making this crisp, so prepare accordingly.
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.
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.
Storage and make-ahead
This wild blueberry crisp 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.
FAQ
You can choose to serve the crisp warm (not hot), or room temperature. When first removing it from the oven, be sure to let it rest for at least 15 minutes, or it will be runny.
More blueberry desserts
If you love all things blueberries, you have to try some of my favorite blueberry recipes!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Wild Blueberry Crisp With Peaches
Equipment
- 9 by 9 inch baking dish or 9-inch pie plate
Ingredients
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
Instructions
- Preheat the oven to 375℉ (180℃).
- 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, 7 tablespoon unsalted butter; softened and cut into ½ inch cubes
- Make the Fruit Filling. In a large bowl, add the blueberries, peaches, and sugar, then toss to coat (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.3 cups wild blueberries or regular blueberries, 3 cups (about 3 medium peaches) peaches, 2 tablespoon white granulated sugar, 3 tablespoon cornstarch, 1 tablespoon fresh lemon or orange juice, 1 teaspoon freshly grated lemon or orange zest, ¼ teaspoon ground cinnamon
- Assemble the Crisp. In a 9-inch pan (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 40-50 minutes, until the top is firm, golden brown, and the fruit is bubbling. Remove from the oven and let cool on a wire rack for at least 15 minutes. Serve warm or room temperature with a scoop of ice cream or whipped cream.
Notes
- Frozen wild blueberries can be found year-round in the frozen fruit section of well-stocked grocery stores. Fresh wild blueberries peak in mid-July through August in New England and Canada, so grab them if you can find them.
- Double or triple the crisp topping and freeze it for later use.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Susie says
This was the best crisp I ever had. We only used blueberries and the lemon zest provided the perfect balance of tart and sweet. Served with vanilla ice- cream. Perfect.
Jennifer says
So happy you tried it Susie, thank you!
Julie says
Enjoyed a taste of this deliciousness at a brunch- never would have guessed that this combo would be so wonderful!!
Marion says
Made this with my 12 year old grandson. It was easy and delicious. I had all the ingredients in the house. The recipe was easy to follow and my grandson did all the mixing, including making the topping. Then he sent his dad out for ice cream ( the only thing I didn’t have)😄. It was a great summer dessert. Definitely a keeper!
Jessica says
I’ve made this dish before, but I just tried the updated recipe and—although I didn’t think the original could possibly be improved—the new version is yummier than ever. It’s so fresh and zesty! I shared it with friends who seldom indulge in dessert, and they loved it so much that we sent them home with extra servings!
Jessica says
Zesty and delicious ... I've made this several times with wild (Louisiana) blueberries, and it's my go-to when I'm looking for a fruity treat.