This tasty, gluten-free fruit crisp features juicy peaches and blueberries with a sweet, crunchy topping made of rolled oats, nuts, and cinnamon. A great summer treat with a scoop of ice cream!
What Makes This Peach Blueberry Crisp a Healthier Dessert Option?
Nutrient-Rich Fruits: Peaches and blueberries are rich in vitamins, minerals, and antioxidants. Blueberries are known for their high levels of vitamin C, vitamin K, and fiber, while peaches provide vitamins A and C, along with potassium.
Gluten-Free: The oat and nut topping is gluten-free. Oats are also a good source of fiber, which aids digestion and promotes satiety.
Gut-Friendly: Gluten-free oats are beneficial for gut health because they are rich in soluble fiber, which can support digestive regularity and promote the growth of beneficial gut bacteria. Oats also contain beta-glucans, a type of soluble fiber known for its prebiotic properties, which can help nourish our gut microbiota.
Healthy Fats: Nuts in the topping provide healthy fats and protein and offer additional nutritional benefits like improved heart health.
Less Added Sugar: This crisp contains less added sugar than conventional baked desserts. Other top-rated fruit crisp recipes call for a hefty 3/4 cup sugar (white and brown sugars).
Ingredients
For this Peach Blueberry Crisp, you’ll need:
- fresh yellow peaches
- fresh blueberries
- lemon
- coconut sugar
- vanilla extract
- corn or potato starch
- old-fashioned rolled oats (gluten-free)
- almond flour
- cinnamon
- walnuts or pecans
- maple syrup
- coconut sugar
- unsalted butter
- ice cream or whipped cream for serving
Scroll to the recipe card below for exact quantities.
How to Make Peach Blueberry Crisp
Preheat oven to 375°.
Combine all filling ingredients in a bowl and toss to combine (sliced peaches, blueberries, lemon juice, lemon zest, coconut sugar, vanilla extract, corn/potato starch).
Place fruit mixture in a large ungreased pie dish.
In a separate bowl, mix rolled oats, almond flour, chopped nuts, and coconut sugar in a medium bowl. Add the maple syrup and butter, and use a pastry blender to incorporate everything and achieve a crumble texture.
Sprinkle the crumble topping evenly on top of the fruit mixture.
Bake for 40-45 minutes. The topping will start to brown.
Cool for 15 minutes before serving. Serve with ice cream or whipped cream.
Recipe FAQs
Can I use frozen fruit instead of fresh?
Yes, you can use frozen peaches and blueberries. Just be sure to thaw and drain them before using to prevent excess moisture in the crisp.
Can I make this crisp dairy-free?
You can substitute butter with a dairy-free alternative such as coconut oil or a vegan butter substitute.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Note, as the crisp sits, the blueberry color can take over the color of the fruit filling. Not a bad thing, but the peaches will appear more reddish purple as opposed to orange. Still delicious though.
Can I make this crisp ahead of time?
Yes, you can prepare the fruit filling and oat topping separately and store them in the refrigerator. Assemble and bake the crisp just before serving for the best texture.
Is this recipe suitable for vegans?
To make this crisp vegan, use a plant-based butter substitute and ensure all other ingredients, such as oats, are certified vegan.
What nuts can I use in the topping?
Common choices include almonds, pecans, and walnuts. Feel free to use your favorite nuts or omit them if you prefer.
Can I use different fruits?
Yes, you can substitute peaches and blueberries with other fruits like apples, raspberries, or a mix of your favorite berries.
What type of oats should I use?
Use rolled oats or old-fashioned oats for the topping. Instant oats are not recommended as they can become too mushy.
Can I add spices to the fruit filling?
Yes, adding spices like nutmeg or ginger can enhance the flavor of the fruit filling. Adjust the spices to your taste.
Peach Blueberry Crisp
Ingredients
For the Filling:
- 5 yellow peaches, pits removed, sliced
- 1 cup blueberries
- 1/2 lemon, juiced
- zest of 1/2 lemon
- 1/4 cup coconut sugar
- 1/2 tsp vanilla extract
- 2 tsp corn or potato starch
For the Topping:
- 1 cup old-fashioned rolled oats (gluten-free)
- 1/2 cup almond flour
- 3/4 tsp cinnamon
- 1/2 cup walnuts or pecans
- 1/4 cup maple syrup
- 2 tbsp coconut sugar
- 4 tbsp unsalted butter, softened
Instructions
- Preheat oven to 375°.
- Combine all filling ingredients in a bowl and toss to combine (sliced peaches, blueberries, lemon juice, lemon zest, coconut sugar, vanilla extract, corn/potato starch).
- Place fruit mixture in a large ungreased pie dish.
- In a separate bowl, mix rolled oats, almond flour, chopped nuts, and coconut sugar in a medium bowl. Add the maple syrup and butter, and use a pastry blender to incorporate everything and achieve a crumble texture.
- Sprinkle the crumble topping evenly on top of the fruit mixture.
- Bake for 40-45 minutes. The topping will start to brown.
- Cool for 15 minutes before serving. Serve with ice cream or whipped cream.
2 Comments
Yummy healthy way to use all the peaches in the frig
Kids loved this. Great summer dessert. I like that it’s lower sugar than other recipes.