Peach and Blueberry Sheet Pan Crisp with Almond Streusel
A vibrant summer dessert featuring juicy peaches and blueberries baked under a crunchy almond-oat topping on a sheet pan. This american-inspired desserts ready in about 55 minutes layers fresh peaches, sliced, fresh blueberries, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups fresh peaches, sliced
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 tsp lemon zest
- 2 tbsp cornstarch
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup sliced almonds
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, cold and cubed
Instructions
- Step 1: Preheat the oven to 375°F. In a large bowl, combine 4 cups sliced fresh peaches, 2 cups fresh blueberries, 1/3 cup granulated sugar, 1 tsp lemon zest, and 2 tbsp cornstarch; toss gently to coat the fruit evenly.
- Step 2: Spread the fruit mixture evenly on a rimmed 12x17-inch sheet pan.
- Step 3: In another bowl, mix 1 cup rolled oats, 1/2 cup all-purpose flour, 1/3 cup sliced almonds, 1/3 cup packed brown sugar, and 1/2 tsp ground cinnamon.
- Step 4: Add 6 tbsp cold cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Step 5: Sprinkle the almond streusel topping evenly over the fruit.
- Step 6: Bake for 35-40 minutes until the topping is golden and the fruit is bubbly and tender.
- Step 7: Cool for 10 minutes before serving to let the juices thicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Peach and Blueberry Sheet Pan Crisp with Almond Streusel take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Peach and Blueberry Sheet Pan Crisp with Almond Streusel?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Peach and Blueberry Sheet Pan Crisp with Almond Streusel?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peach and Blueberry Sheet Pan Crisp with Almond Streusel for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Peach and Blueberry Sheet Pan Crisp with Almond Streusel?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
