Blueberry and Peach Crisp

Ever since figuring out a great technique for making my Campfire Apple Crisp, we’ve cooked up some kind of fruit crisp during many of our camping trips.

Aside from the apple crisp, I’ve shared recipes for my Campfire Blueberry Crisp and my Campfire Berry Crumble. Now, it’s time for my easy peach blueberry crisp!

One of our trips to the Mew Lake Campground in Algonquin Provincial Park last year happened to hit during peach season.

So, we hit up the local farmer’s market to pick up some juicy peaches and sweet blueberries before hitting the road... and came up with what has become one of our favorite summer desserts!

Living in Ontario’s fruit belt - near a bunch of orchards, and with plenty of blueberry farms around - this blueberry peach crisp might just be the quintessential summer dessert!

We made it in August, which is probably the best time of year for local fruit. (I say “probably”, as it IS the best when talking about abundance... but I’m definitely partial to Mutsu apples, which are more of a late fall thing!)

Anyway, like all of our dessert recipes, this is a great recipe for camping. Part of it can be prepped at home, for quicker and easier cooking on the campsite.

The dry mix for the crumble can be made anytime, and the fruit can be prepared and frozen ahead of time. Gotta love when an ingredient can do double duty as an ice pack!

Anyway, it’s a delicious way to enjoy fresh summer fruit. We love preparing it over our little camp grill, enjoying the fresh air and birds around us.

So, let’s look at what ingredients you’ll need, so you can enjoy the perfect summer treat, yourself!

Ingredients

This blueberry peach crisp recipe uses pretty simple ingredients, you shouldn’t have a problem finding what you need in pretty much any larger grocery store.

As always, I have some ingredient notes for you:

Granola of Choice

One time in my teens, I was craving apple crisp but didn’t have any old-fashioned oats on hand. I used granola... and that’s all I’ve used, since!

I love the flavour and texture that granola brings to any kind of fruit crisp recipe - or similar desserts.

I recommend using a fairly basic granola - a honey granola, maybe a little bit of maple... but not a lot of extra spices and such.

You can always add a dash of ground cinnamon or whatever to a basic granola, but having a complex granola to start takes away some room for customizing it.

If you need a gluten free blueberry peach crisp, be sure to use a gluten free granola.

Oat Flour

I used to use all purpose flour when making different fruit crisp variants, but eventually switched over to using oat flour.

It worked so nicely with the old fashioned oats I used to use - before switching to granola! - and it just tastes better than wheat flour. Now I use it for pretty much every crisp topping I make.

If you don’t have oat flour, you can easily make some - just whirl some rolled oats or quick oats through a food processor until it’s powdered. Measure the finished flour.

If you need gluten-free flour - like I do - just use certified gluten-free oats.

Chopped Nuts

This is optional, but sometimes I like to add some nuts to the crumble mixture - especially if the granola doesn’t have any / many.

Walnuts and pecans are my usual go-tos for any crumble mixture. That said, I also like sliced or slivered almonds, when pairing with peaches and blueberries.

Fresh Peaches

Fresh, ripe peaches are best, IMHO - just try to avoid using peaches with bruises or big soft spots on them.

You can peel them if you like, we tend to use unpeeled peaches.

I’ll generally prepare our peaches at home, then vacuum seal and freeze them for easier use on the road.

If you want to use store bought frozen peaches, that works too - aim for 3-4 cups of slices.

Blueberries

You can use either fresh or frozen blueberries, but your choice will impact how you cook them, to some degree.

The main difference is that fresh blueberries don’t break down quite as easily as frozen berries.

So, if using fresh fruit, you’ll add 2 tablespoon of water to help them start boiling down. If using frozen fruit, you won’t use any water with it.

You can cook them from frozen or thaw them first... just be sure to use the juices as well, if thawing them first.

Either way, aim for about 2 cups of blueberries - measured before thawing, if you’re using frozen berries.

Everything Else

Rounding out this recipe, you will need:

Granulated Sugar
Unsalted Butter
Vanilla Extract
Lemon Juice
Cornstarch
Salt

... I just don’t have anything else to add, as far as these last few ingredients go!

How to Make Blueberry and Peach Crisp

The full recipe is in the printable recipe card at the bottom of this post, here is the pictorial walk through:

Optional Food Prep

We like to make up freezer packets of prepped ingredients for our recipes, in advance of our camping trips. .

For this one, we simply chop the peaches and blueberries, and vacuum seal them in separate baggies - regular freezer baggies work fine though.

Then, we’ll deal with the dry ingredients for the crumble topping:

Measure the granola, sugar, oat flour, and chopped nuts - if using - into the medium baggie.

Measure the sugar, cinnamon (if using), and salt - as listed in the mixed berry filling - into the smaller baggie.

Press the excess air out of the smaller baggie, seal. Place the smaller baggie into the medium baggie, press out excess air, and seal.

Label with the name - Berry Crumble - and as much of the directions as you want.

Store in a cool, dry place - and freeze the fruit - until you’re ready to use it.

Granola Topping

Get a medium fire going - you can cook this over a campfire, hot coals, or on a grill.

In a medium bowl, combine granola, sugar, oat flour, and nuts, if you’re using them. Add melted butter, stir until well incorporated - everything should be wet, but crumbly.

Add the topping to a 9 or 10-inch cast iron skillet, toast over the hot coals until golden brown.

Transfer to a bowl, set aside

Peach and Blueberry Filling

Melt the butter in the 9" skillet. Add the peach slices, ¼ cup of the sugar, and the lemon juice.

Lower the heat of your fire or grill, cook for 5 minutes. Add the blueberries and water, simmer for another 5 minutes.

Mix together the remaining sugar with the cornstarch and salt, sprinkle over the fruit mixture. Add the vanilla extract, stir well to combine.

Cover and cook - gently stirring every so often - until the fruit juices have boiled down to a thick sauce, and the fruit filling is the texture you want.

Assembly

Sprinkle the granola mixture evenly over the top of the berry filling.

Cover skillet with a tightly fitting lid - or some aluminum foil - and allow to sit off the heat for 2-3 minutes before serving.

Serve hot, with a scoop of vanilla ice cream or mound of whipped cream, if desired

Leftovers

Once cooled to room temperature, leftovers can be stored in an airtight container in the fridge for a week or so. Sometimes we’ll divide it out into individual servings.

For best results, don't cover it til after it's cooled to room temperature!

More Camping Dessert Recipes

Looking for some sweet treats to cook over a campfire or grill? Here's a few of my favourites!

50+ S'Mores Recipes
Apple Fritter Bread Pudding
Apple Fritter French Toast
Baked Apples, Campfire Style!
Banana Boats
Campfire Cones
Campfire Haystack Cookies
Chocolate Peanut Butter No Bake Cookies
Easy Campfire Brownies
Easy Skillet Bananas Foster
How to Make Maple Taffy
No Bake Cornflake Cookies
No-Bake S'Mores Bars
Peanut Butter No-Bake Cookies
Skillet Apple Crisp
Skillet Blueberry Crisp
Skillet Berry Crumble
S'mores Board

... But wait, there's more! Be sure to check out our other Camping Recipes, including Camping Desserts, Camping Snacks, Make-Ahead Camping Mix Recipes, and a ton of delicious Camping Main Dish Recipes.

Also, we had SO much fun designing gourmet jerky recipes for our camping trips, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!