Wild Blueberry Crisp, plus Peaches

This Maine-inspired Wild Blueberry Crisp, plus 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 solid jammy blend of sweetness. Don't forget the vanilla ice cream, it's a right of passage!

We have been summering in Maine with our husband's family for over 15 years now, and we will never forget the first time we tasted a blueberry pie made with wild blueberries. It was the most blueberry-ish blueberry pie we 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 suited to 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!

Key Ingredients

Can you use regular blueberries? Absolutely- but we highly recommend trying wild blueberries. It 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. We 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- we 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

We learned the hard way that wild blueberries stain. We 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. 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. We 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; add a few minutes of baking time to your crisp.

Kitchen questions

Should a fruit crisp be served warm?

You can choose to serve the crisp warm (not hot), or room temperature. When first removing it from the oven, 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 our favorite blueberry recipes!

Ingredients

Makes 8

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 tbsp 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 tbsp cornstarch
• 1 tbsp fresh lemon or orange juice
• 1 tsp freshly grated lemon or orange zest
• ¼ tsp ground cinnamon

Equipment

• 9 by 9 inch baking dish

Method

1. Preheat the oven to 375℉ (180℃).

2. 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.

3. 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.

4. 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.

5. 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.

Kitchen 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.