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This crustless blueberry peach crisp dessert is easy to make and oh so delicious. The filling combines sweet, juicy peaches with tart blueberries, and the nutmeg crumb topping is a mixture of deep-flavored dark brown sugar and crispy oats.

Woman scooping blueberry peach pie from a cast iron skillet on a white gas stove.

I love easy dessert recipes that I can throw together quickly for a last minute treat. Time is a valuable and non-renewable resource. Whether it’s summer activities, spring and fall extracurriculars, or regular farm chores that’s keeping the family busy, cooking meals from scratch and getting them on the table for my family is still a priority. The quicker I can get it done, the better.

Today I’m sharing an easy fruit dessert that you can make for any occasion. You can customize it and add different fruits, toppings, and spices based on what you have and what you love, too.

Why You’ll Love This Recipe

Fruit is a healthier option for dessert – My family loves cakes, cupcakes, and cookies like the rest of the world. But sometimes it’s nice to present a healthier option after dinner. Since this blueberry peach crisp doesn’t have a bottom crust, it’s lower carb than most other desserts.

Easy – I love this crustless blueberry peach crisp because it’s so simple and easy to throw together, and it’s always delicious! Serve it as-is, with ice cream, or topped with whipped cream.

Customizable – You can swap out ingredients and use what you have and what you prefer. If you want to use all blueberries, or all peaches, you can. If you don’t like nutmeg, swap it out with the spices you enjoy.

Ingredients

Two cans of organic peaches, a box of organic cornstarch, a glass container of granulated sugar, a cup of water, a glass mixing bowl of blueberries, half a stick of butter on a white plate, and a small glass bowl of lemon zest sitting on a kitchen counter.

The star of the show for the filling are sweet, juicy peaches and tangy blueberries. You can use canned, fresh, or frozen peaches that have been peeled, pitted, and sliced. Use fresh or frozen blueberries. You will also need cornstarch (or arrowroot powder), granulated sugar, water, butter, and lemon zest.

A full ingredient list with exact amounts can be found in the recipe card below.

Bags of all purpose flour and dark brown sugar, a glass canister of oats, a plate of butter, and a glass bowl of nutmeg sitting on a counter.

For the topping, you’ll need all purpose flour, brown sugar (either light brown or dark brown is fine), rolled oats, nutmeg, and butter.

You can swap out the all purpose flour with freshly milled flour to give it an extra nutrition boost.

How to Make Blueberry Peach Crisp

A woman greasing a cast iron skillet with butter using a silver butter knife.

Preheat your oven to 400°F (200°C). Then lightly grease your cast iron skillet over low heat with a tablespoon or two of butter making sure to get the bottom and sides good and greasy. Otherwise, your blueberry peach crisp will stick and burn. Then turn off the heat.

Woman adding water to a stainless steel saucepan filled with blueberries and granulated sugar.

In a large saucepan, combine 5 cups of blueberries, 2/3 cups of sugar, and 1/4 cup of water. Stir over medium heat and bring it to a simmer.

Woman adding cornstarch to a cup of water.

In a separate jar that has a tight lid, add 3/4 cups of water and 1/4 cup of cornstarch (which is also 4 tablespoons).

Woman shaking a jar of water and cornstarch.

Put the lid on your jar and shake it until the water and cornstarch are well combined and smooth. This will prevent your cornstarch from clumping up and allow the juices from the blueberries and peaches to thicken up evenly.

Woman pouring cornstarch water into a saucepan of blueberries and sugar.

Add the cornstarch mixture to your hot, simmering blueberries and stir to combine.

Woman stirring a stainless steel saucepan on a stove filled with blueberries and peaches with a wooden spoon.

Reduce the heat to low and add 4 cups of peaches and the zest from one lemon. Continue stirring and simmering the fruit filling until the juices thicken up and become clear. This shouldn’t take more than a few minutes.

Woman adding dark brown sugar to a glass mixing bowl with all purpose flour inside.

In a separate mixing bowl, combine 3/4 cup of all purpose flour, 1/2 cup of packed brown sugar, and 1/2 cup of old-fashioned rolled oats. Then add 1 teaspoon of freshly grated nutmeg. Stir to combine.

Woman pouring melted butter into a glass mixing bowl with flour, brown sugar, and oats inside.

Pour 1/4 cup of melted butter over the topping ingredients and stir until it looks like coarse crumbles.

Woman pouring a mixture of cooked blueberries and peaches into a greased cast iron skillet on the stove.

When the fruit juices have thickened and become clear, pour the fruit mixture filling into your greased cast iron skillet.

A cast iron skillet on a stove and filled with a blueberry peach filling and topped with a sugar and oat topping.

Sprinkle the sugar and oat topping evenly over the fruit mixture.

Then bake at 400°F for 35 to 40 minutes until the topping is golden and the fruit mixture is bubbling gently.

A bubbling blueberry peach crisp in a cast iron skillet sitting on a white gas stove.

Let your blueberry peach crisp rest for 15 minutes before serving. Serve it hot with ice cream or whipped cream if you want, or you can wait until it’s cooled down to room temperature.

Tips

When adding cornstarch (or arrowroot powder) to this recipe to thicken it up, first add the water to a glass jar that has a lid. Then add the recommended amount of cornstarch to the jar, add the lid, and shake it up well until smooth. This will prevent your cornstarch from clumping up.
After removing all the dessert from your cast iron skillet, let the skillet soak in some very hot tap water for 15-30 minutes. This will soften up the sticky residue. Cleaning your skillet afterward is simple. Just scrub your skillet with your skillet brush and hot water only, no soap. Wipe it dry and then put it back on your stove. Heat your skillet on low and add your fat of choice to re-season your cast iron skillet. My preference is coconut oil. Once your fat is melted, turn off the heat. Rub it all over the inside and outside of your skillet with a dish rag or paper towel. Once your skillet cools, you can store it like normal and it will be ready to use the next time you cook. Oiling/seasoning your skillet prevents it from rusting when not in use.

A cast iron skillet on a stove filled with a blueberry peach filling and topped with a sugar and oat topping. The text overlay is "Blueberry Peach Crisp (in a Skillet)" by Rivers Family Farm.

Recipe FAQs

Store leftover blueberry peach crisp at room temperature in an airtight container for a day, refrigerate for up to a week, or freeze for longer storage up to 3 months.

If you’re counting carbs, omitting the bottom crust is a healthier option than regular pie that includes the bottom and top pastry crust. Additionally, when you make this dessert at home, you aren’t including the stabilizers and other questionable ingredients that are sometimes included in store-bought options.

More Fruit Desserts from the Farm

If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @rivers.family.farm.

Easy Blueberry Peach Crisp Recipe