Peach blueberry crisp is an easy summer recipe. And it’s a small batch recipe. Perfect for two to four persons. Comes together quickly and bakes in 40 minutes. Scrumptious and delightful. The perfect summer recipe to make your taste buds happy.`

Peach season has arrived and I’m here to see it through. Whether it’s a classic southern Georgia summer peach or a west coast California peach you can’t go wrong.

I saw these beautiful peaches at our local market and after one glance knew I had to make a summer peach dessert.

While I stood there, trying to get a whiff of the peaches through my mask, I scanned the produce department deciding what to pair with my peaches.

Am I the only one who misses sniffing produce. You know like in the old days? Pre Corona.

Anyhow…blueberries seemed like the perfect combination.

Now what to bake? So many choices. A pie. A galette. A cobbler or a crisp.

I alway bake pies and I baked a beautiful cherry galette last summer.

So that left me with a cobbler or a crisp. I’ve never made an actual cobbler before, but I’ve eaten many.

I asked Terry what he would prefer. One of the few times I actually prefer his opinion. He ultimately chose a crisp. Which is what I was gonna go with anyway. I just wanted to make him feel like he had some input.

Truth be told, I’ve never baked a peach ANYTHING before. No matter though. It’s a fruit and I’ve baked umpteen pies and apple crisps over the years.

Why do I stick to what I know? There are so many varieties of seasonal fruits to cook & bake with.

I’m trying to use different seasonal ingredients in our dinners and desserts. So peach blueberry crisp it is.

Baking them in small jars seemed the right thing to do. I told you guys I’m into small batch baking at the moment because we’re home so much now and preparing more of our meals here.

I saved some of my french yogurt jars because I didn’t have the heart to throw them out.

I’m a sucker for anything mini sized.

I thought they looked like they would make great small desserts. It was the perfect vehicle to make this recipe in.

These small batch crisps did not dissapoint. They came out more beautiful then I had hoped.

The marriage of peaches & blueberries formed an unexpected swirl during the baking process. The glass jars were the right choice to serve the crisp in for sure.

This was also a good choice because had I baked the peach blueberry crisp in a large 13 x 9 dish, I would have eaten the whole pan in one sitting.

It was so delicious I couldn’t stop eating it. You know it’s good when you say “Mhmmmmm,” after every spoonful.

I’ve found a new favorite fruit to bake with and it only took me 53 years! Peaches are my jam!

Let’s get on with the recipe.

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Small Batch Peach Blueberry Crisp Recipe:

How to make peach blueberry crisp. Bursting with summer peaches and sweet blueberries and topped with a brown sugar and granola crumble. A beautiful individual portion recipe perfect for two to four persons. A stunning & easy summer recipe.

Small Batch Peach Blueberry Crisp: Easy Summer Dessert

August 14, 2020

by Sherri

Category Desserts

Persons

Serving Size

One 5 0z jar

Small Batch Peach Blueberry Crisp: Easy Summer Dessert

Ingredients

Filling:
3 large firm peaches 🍑🍑🍑
1/2 cup frozen or fresh blueberries
1 + 1/2 Tablespoons all purpose flour
3 Tablespoons brown sugar (light or dark)
Pinch sea salt
Spritz of fresh squeezed lemon juice 🍋
Crisp Topping:
1/4 cup all purpose flour
3 Tablespoons brown sugar (light or dark)
1/4 teaspoon ground cinnamon
pinch sea salt
1/4 cup granola
2 Tablespoons cold cubed butter

Instructions

For Filling:
Preheat oven to 350 degrees F°
Peel, remove pits and slice peaches into large chunks
In a large bowl add sliced peaches, (large chunks are best for glass jars) and blueberries.
Mix together flour, brown sugar, and sea salt.
Stir well until flour & sugar mixture is incorporated.
Add a squeezed of lemon juice and stir well.
For Crisp Topping:
In a large bowl add flour, brown sugar, cinnamon, sea salt, granola & cold cubed butter.
Cut butter into mixture with a fork until mixture looks crumbly.
Fill small yogurt jars or mason jars with filling. Pack tightly down as mixture cooks down and shrinks.
Add topping and pat down tightly
Bake at 350° F° on center rack for 40 minutes or until filling begins to bubble over.
Serve warm with whipped topping or ice cream.

Small Batch Peach Blueberry Crisp Baking Suggestions:

If you don’t have these small Oui French Style Yogurt jars you can just use regular or small mason jars. Of course you can choose to bake this in a small glass baking dish. If you’re using a 13 X 9 pan, make sure to double the recipe.
When you’re filling the jars or baking dish, make sure to fill to the top and pack down both the filling and the crisp topping. There will be shrinkage during the baking process and once they come out of the oven sinkage will ensue. Packing down before baking will prevent this.
These are best served warm.
You can leave them out on the counter once their baked if you plan on eating them the same day. What I don’t eat I cover and place in the fridge. You can just microwave to warm them back up.
These go great with a dollop of whipped topping & a sprinkle of cinnamon. Or vanilla ice which really brings out the peach & blueberry flavors.