This Blueberry Peach Crisp is made with local summer fruit, a gluten-free oat and almond flour topping, and is naturally sweetened with maple syrup and a touch of brown sugar for the perfect kiss of sweetness in every bite. Using coconut oil in the topping makes this dessert completely plant-based/vegan-friendly, so it’s a dessert everyone can enjoy. This easy, 1-bowl recipe will be your new go-to fruit crisp!
Finally, the best time of summer has arrived: when both blueberries AND peaches are ripe and in season here in Massachusetts! (Pssst: We love picking both of them at Quonquont Farm in Whately and Tougas Family Farm in Northborough, if you’re local and looking to make a trip out to a farm on either side of the state this weekend!)
The intersection of these two fruit seasons is -quite possibly- my favorite time of year. Not only do I get to go pick and eat copious amounts of the two (and bake them into desserts like this one!), but it’s also the time of year when life slows down; when the days are too hot to really want to do much other than swim and relax, and I have no problem doing either for weeks on end.
The days are still gloriously long, the school year is still almost a month away, and gardens and farms are bursting with summer’s bounty.
If you’re a peach lover and haven’t been peach picking, you really, really need to go. Peaches are a fruit that can be picked firm and allowed to soften at room temperature for about a week, but you might also run into the occasional super-ripe, juicy, sun-warmed, must-eat-immediately peach on the trees. These ones need to be eaten under the shade of the tree as soon as you pick them, bent over so as not to drip any of those sweet peach juices all over yourself, and are the summer memories I look back on most fondly in the cold of winter.
Once your peaches are home, you can bake them into pies, cakes, and muffins, stir them into yogurt and oatmeal for breakfast, or do like we do: cut in half, remove the pits, then cut in half again and freeze in a single layer on a sheet pan before transferring to freezer bags and storing in our chest freezer for baking projects all winter long. Pro tip: once frozen and defrosted for whatever you’re baking over the winter, the skin on the peach slices just falls right off- no need to waste time on a hot summer day peeling your peaches.
You also, just once, need to bake them into a crisp with blueberries, if for no reason other than the fact that such a dessert demands being topped with a scoop of ice cream or whipped cream; a spoonful of warm berries, crunchy-sweet oat topping, and melty cream is truly where the magic of summer lies.
So, let’s do this thing:
Peaches and blueberries get tossed with lemon juice, maple syrup, and a little cornstarch to thicken.This happens directly in the baking dish; no need to dirty excess dishes.
Oats, almond flour, cinnamon, baking powder, coconut oil (or melted butter) and a few tablespoons of brown sugar get stirred into a crumbly topping, then sprinkled over the fruit.
The whole thing takes an hour long trip into the oven to get golden and bubbly, then all that’s left to do is wait for it to be cool enough to scoop, top with the aforementioned creamy scoop of something, and eat.
Leftovers, should you find yourself with any, should definitely be turned into breakfast the following day. Maybe topped with a big spoonful of yogurt instead of ice cream? I’ll let you choose.
If you’re as crazy-in-love with summer fruit as I am, this super simple, perfectly sweet, naturally gluten-free peach and blueberry crisp is going to get you SO excited. Make it tonight for your family; bring it to a weekend barbecue to share with friends; or, heck, just bake it at 8am on a Thursday so you can eat it for breakfast. I’m not here to judge.
If you make this recipe, let me know what you think! Leave a comment below, or take a picture and tag me in it on Instagram! I love seeing my recipes in your kitchen.
GLUTEN-FREE BLUEBERRY PEACH CRISP
Serves: 4-6
This Blueberry Peach Crisp is made with local summer fruit, a gluten-free oat and almond flour topping, and is naturally sweetened with maple syrup and a touch of brown sugar for the perfect kiss of sweetness in every bite. Using coconut oil in the topping makes this dessert completely plant-based/vegan-friendly, so it’s a dessert everyone can enjoy. This easy, 1-bowl recipe will be your new go-to fruit crisp!
INGREDIENTS:
Fruit Filling:
2 cups blueberries (fresh or frozen)
6 large, ripe peaches
1/4 cup maple syrup
3 Tablespoons cornstarch (or arrowroot powder)
juice of 1 lemon
Crumb Topping:
1 cup almond flour
3/4 cup rolled oats
3 Tablespoons organic brown sugar
1/4 cup virgin coconut oil, melted (can sub melted butter)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
INSTRUCTIONS:
1. Preheat oven to 350 degrees Fahrenheit.
2. Put all filling ingredients in to a 9-inch deep dish pie plate or any large ovenproof dish (9×9, 7×11, or similar) and stir to mix well. Then, put all topping ingredients into a small mixing bowl and stir to fully combine. Use your hands to crumble it evenly over the top of the fruit filling.
3. Bake for 45-50 minutes, or until topping is golden and filling is bubbling. Remove from oven and let cool 10-15 minutes before scooping and eating. Best served warm with a scoop of ice cream. Leftovers can be covered and stored in the fridge for up to 5 days, though topping will get soft and is best, in my opinion, turned into breakfast with a scoop of yogurt on top.