(Gluten-Free) Blueberry Peach Crisp

If you’re looking for the perfect cozy dessert that feels like summer in a dish, this (Gluten-Free) Blueberry Peach Crisp is it! It’s simple, wholesome, and made with real ingredients you probably already have in your kitchen.

Juicy peaches and sweet blueberries bake down into the most delicious, jammy filling, while the golden oat topping gets perfectly crisp and crumbly. It’s the kind of dessert that feels a little fancy—but is secretly so easy to throw together.

This recipe is gluten free, dairy free, and naturally sweetened, making it a great option for sharing with just about everyone.

Easy, Fruity, Healthy… all in a dessert!

• Made with simple, wholesome ingredients
• Naturally sweetened with maple syrup and coconut sugar
• Perfect balance of juicy fruit + crispy topping
• Gluten-free and dairy-free
• Comes together in about 10 minutes of prep

This is one of those recipes that works just as well for a casual family dessert as it does for serving guests. Add a scoop of vanilla ice cream on top, and it’s next-level delicious.

Ingredients You’ll Need

For the Fruit Filling

• 2.5 cups frozen peaches
• 1.5 cups frozen blueberries
• 1.5 tablespoons tapioca starch (or arrowroot starch)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

For the Crisp Topping

• 2/3 cup gluten free whole oats
• 2/3 cup almond flour
• 1/3 cup coconut sugar
• 1/2 cup melted coconut oil
• 2 teaspoons cinnamon
• 1/4 teaspoon salt

Let’s Make This Crisp Together…

Step 1: Prep the Oven and Pan
Preheat your oven to 350°F. Spray a 9 inch round (or 8×8 inch square)glass baking dish with nonstick cooking spray.

Step 2: Make the Fruit Filling
In a medium bowl, combine peaches, blueberries, maple syrup, vanilla extract, and tapioca starch. Mix until evenly coated and pour into the baking dish.

Step 3: Make the Crisp Topping
In that same mixing bowl, combine the oats, almond flour, coconut sugar, cinnamon, and salt. Mix to combine, then add the coconut oil and stir everything together, until the mixture is completely coated with the coconut oil.

Step 4: Assemble and Bake
Pour the crisp topping over the fruit mixture, spreading it out into an even layer. Bake the crisp on the middle rack of the oven for 35 minutes, and then move it to the top rack for the last 15 minutes of cook time. This will help the top crisp up and become golden brown.

After cooking, let the crisp cool for about 5 minutes before cutting into it. Serve with vanilla ice cream!

Tips for the Best Fruit Crisp

• If the topping browns too quickly, loosely cover with foil toward the end
• I like to use frozen fruit for this one because it is always going to be perfectly ripe, but if you use fresh fruit, make sure the peaches are ripe and sweet
• No need to thaw the fruit—just toss them in frozen
• Let the crisp cool for 10–15 minutes before serving so the filling can set and thicken up

Serving Ideas

This gluten free peach blueberry crisp is delicious on its own, but here are a few ways to take it up a notch:

• Serve warm with a scoop of vanilla ice cream
• Add a dollop of whipped coconut cream
• Drizzle with a little extra maple syrup for extra sweetness

Storage and Reheating

• Fridge: Store leftovers covered in the refrigerator for up to 4 days
• Reheat: Warm in the oven at 300°F or microwave for 30-45 seconds for individual portions
• Freezer: You can freeze it, but the topping is best fresh for that crispy texture

Looking for more summer dessert recipes?

• Chocolate Chunk Raspberry Almond Muffins
• Blueberry Pie Bars (vegan & gf!)
• No Bake Mini Berry Pies
• No Bake Raspberry Tart with Coconut Cream
• Blueberry Donuts with Sweet Lemon Glaze

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