Golden brown crisp topping over juicy summer fruit, this quick and easy gluten-free peach blueberry crisp is one of my favorite fruit crisp recipes. With just a handful of ingredients, it comes together fast and is the perfect way to celebrate peach season. (Gluten-free and easily made vegan.)
Why You Should Make Blueberry Peach Crisp
Juicy, ripe, fresh fruit topped with warm oatmeal crisp and served with a scoop of vanilla ice cream is simply the most perfect summer dessert. It's one of my favorite things to make after I've been to the Farmer's market and have bought ALL the juicy, ripe peaches and berries.
This healthy peach blueberry crisp also makes a great make-ahead breakfast recipe topped with a dollop of thick, Greek yogurt or vegan yogurt. It's simple ingredients are nutritious and a great recipe to use your summer peaches and blueberries. (Try this peach no-churn ice cream or delish peach cobbler pound cake too, if you have lots of peaches.)
Ingredients
Healthy peach crisp with blueberries makes a perfect dessert any night of the week. And with its minimal ingredients, this healthy dessert can easily be made midweek!
- Peaches - Choose ripe, juicy peaches for the best natural sweetness. Both fresh peaches and frozen peaches work well in this recipe.
- Blueberries - Fresh blueberries add a burst of flavor and a lovely color contrast. Frozen work great outside the peak season.
- Almond Flour + Oats - A blend of almond flour and rolled oats creates a whole grain, gluten-free base that's nutritious and makes a delightful texture to the crisp topping.
- Brown Sugar - Brown sugar brings a rich, caramel-like sweetness.
- Lemon Juice + Zest - Adds a bright, citrusy note that enhances the natural flavors of the fruit. You know I love the real juice as opposed to bottled 😉
- Corn Starch - Thickens the fruit juices, creating a luscious blueberry peach filling. Tapioca starch is another gf option you can use if you prefer.
Substitutions + Variations
- Vegan + Dairy-Free Option - Margarine, vegan butter or melted coconut oil all work well in this easy crisp recipe. Using margarine or vegan butter is my choice as it keeps the crisp vegan-friendly and still adds a light, buttery flavor to the crumble topping.
- Sugar - Regular granulated sugar or coconut sugar can be substituted if you prefer. I don't recommend maple syrup for this recipe because it won't crisp up the way sugar will.
- Oats - I've used steel cut oats but you can easily use quick oats if that's what you have.
- Fruit - This can be made with all peaches or all plums. You can swap the cup of blueberries for an equal amount of any other berries. (Blackberry plum crisp is a delish combo.)
Step By Step Instructions
Whip up the perfect summer treat in no time. Both the peach blueberry filling and the oat crisp topping take just minutes to make. This simple peach blueberry crisp is a dream to make and bake in just half an hour with minimal mess.
Step 1. Core and slice peaches into a large bowl with lemon juice and zest. Add mixture of cornstarch and brown sugar and toss to coat. Set aside.
Step 2. Add oats, brown sugar, almond flour and cinnamon if using, and stir well. Add butter and microwave in 20 second increments until melted or melt it separately and pour it over.
Step 3. Blend oat and butter mixture until it is well mixed.
Step 4. Pour peach mixture into a 9"x9" square baking dish and top with blueberries. Spread them evenly around to fill gaps.
Step 5. Top with oatmeal crisp mixture.
Step 6. Bake until golden brown on top and the fruit is soft in the middle. Let cool 15 minutes before serving. Enjoy with vanilla ice cream!
FAQ's
Absolutely! Frozen peaches and blueberries work wonderfully in this crisp recipe. No need to thaw; just extend the baking time slightly to account for the extra moisture.
If almond flour, aka almond meal, isn't available, you can use rice flour or oat flour for a similar texture. For those not avoiding gluten, regular all-purpose flour can also be used in equal quantities.
No, you don't need to. The peach skin adds texture and nutrients. However, if you prefer a smoother filling, you can peel the peaches.
Store leftover crisp in an airtight container in the refrigerator for up to 4 days. Reheat for 10 minutes in the oven at 350' to re-crisp the top.
Yes, by using vegan butter, margarine, or melted coconut oil instead of regular butter, you can easily make this dessert both vegan and dairy-free. Top it with your favorite dairy-free ice cream!
More Great Peach And Blueberry Recipes
Enjoy summer fruits in these great blueberry and peach recipes and more.
- Easy No Churn Peach Ice Cream Recipe Without Eggs
- Best (Easy) Vegan Rhubarb Crumble Recipe With Oats
- The Best Peach Cobbler Pound Cake
- Quick Easy Blueberry Oatmeal Muffins
Save It For Next Time
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
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Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Quick And Easy Gluten Free Peach Blueberry Crisp
Ingredients
Fruit Filling
- 2 ½ c Peaches about 4-5 peaches depending on their size
- 1 cup Blueberries
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoon brown sugar
- 1 tablespoon Cornstarch
Oat Topping
- ½ cup Almond flour
- 1 cup Rolled oats
- ½ cup Brown sugar
- ½ teaspoon *Optional* cinnamon
- ½ cup Butter, melted I've used salted butter. Substitute hard margarine or coconut oil for a vegan crisp.
Instructions
- Preheat oven to 375 degrees.
- Cut peaches in half, remove pit and then cut into slices and place them in a large bowl. Add vanilla extract, lemon juice and zest. In a small bowl, mix brown sugar and cornstarch together, then pour over the fruit mixture and toss until evenly mixed and set aside.
- In a medium bowl combine oat mixture dry ingredients, add melted butter, and mix until it's a crumbly mixture with the butter evenly distributed.
- Place peach filling in a 9x9 inch baking dish and then add the blueberries, letting them fill in all the gaps.
- Top evenly with the oat mixture. The baking dish should be completely filled. Don't worry about it being too full, the fruit will cook down and 'shrink' in volume a little.
- Place in oven and bake at 375'F for 25 minutes or until the topping is golden brown and crisp and the fruit is soft. Remove from the oven and let cool 15 minutes before serving warm.
Notes
Nutrition
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