Extra-Crispy Peach and Blueberry Crisp

Makes 6 - 8 Servings
Unlike traditional crumb toppings made from oats or flour, this recipe is made extra crunchy by using panko. To enjoy it at its crunchiest, eat the crisp warm from the oven.
serve with:
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  • ½ cup (125ml) lightly packed brown sugar
  • 1 tablespoon(15ml) cornstarch
  • peel of 1 orange, finely grated
  • 3 cups (750ml) pitted, peeled, and chopped peaches
  • 4 cups (400g) blueberries
  • 1 teaspoon (5ml) pure vanilla extract


  • 1½ cups (375ml) panko bread crumbs
  • ½ cup (125ml) lightly packed brown sugar
  • ½ cup (125ml) chopped hazelnuts
  • ¼ teaspoon (1ml) fine sea salt
  • ⅓ cup (75ml) melted unsalted butter


Preheat the oven to 350°F/176°C.


In a small bowl, mix the brown sugar, cornstarch, and orange peel until evenly combined.

In a large bowl, place the peaches and blueberries.  Sprinkle with vanilla and toss gently to evenly distribute the fruit.  Sprinkle with the sugar mixture and toss gently to coat evenly.

Spoon into an 8” X 8” (20cmX20cm) glass baking dish.  Level with back of spoon.


In a medium bowl, toss the panko, brown sugar, hazelnuts, and salt until well combined.  Pour butter over the crumbs and toss to coat well.  Spoon the crumbs evenly over the fruit.

Bake for 40 to 45 minutes, or until the fruit is bubbling and the topping is crispy.  Allow to cook for 30-45 minutes before serving.  Serve warm or at room temperature.  For added peachiness serve with our Easy-to-Make Peach Ice Cream.


1. This crisp recipe is from Charmian Christie’s book, “THE MESSY BAKER” which has more than 75 delicious sweet and savory recipes from her “real” kitchen right here in Ontario, Canada

2.  This dessert is best eaten the day it’s made.  Any leftovers should be covered and  refrigerated.  Soggy topping can be rescued with a minute under the broiler.


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