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–+ servings
White plate with peach and blueberry crisp topped with white vanilla ice cream.
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Quick And Easy Gluten Free Peach Blueberry Crisp

Sweet and juicy peaches and blueberries baked beneath a buttery almond oat crumble makes the perfect summer dessert or breakfast. Makes 6 generous servings or 9, 3" square servings.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Diet: Gluten Free
Keyword: Gluten free crumble
Servings: 6
Calories: 373kcal
Author: Sabrina Currie

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

Serve warm with a scoop of vanilla ice cream for dessert or a dollop of Greek yogurt for breakfast.

Nutrition

Calories: 373kcal | Carbohydrates: 45g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 138mg | Potassium: 185mg | Fiber: 4g | Sugar: 30g | Vitamin A: 696IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 1mg