[Gluten-Free] Peach Blueberry Crisp
A delicious [Gluten-Free] Peach Blueberry Crisp with juicy peaches, blueberries, and a crisp topping made with oats and almond flour. The perfect summer dessert!
Who’s ready for some dessert? I am always ready for dessert. You don’t have to ask me twice.
I love crisps. Whether it’s an apple crisp, a blueberry crisp, a triple berry crisp, I just like the idea of a crisp. It’s a little more rustic and easy to throw together than a pie or cobbler. All you do is decide on the fruit you want to use, throw together the crispy topping in a bowl, and layer. Voila, a crisp in 5 minutes flat. Minus the time in the oven of course. I love desserts that come together quickly because patience is not my strongest quality. I want my dessert NOW.
I started thinking about all of the peach recipes that I was going to make the second summer got here. I didn’t waste any time because I’ve been cranking out so many peachy things. This [Gluten-Free] Peach Blueberry Crisp being one of them.
Juicy peaches are combined with blueberries, vanilla, and a tiny bit of maple to amp up the flavor. Then topped with the BEST crispy topping made of a combination of oats and almond flour. This really is the best combination in my opinion. I have used only oats for this too, but I really love the addition that the almond flour adds to it.
And you have to eat this with some dairy-free ice cream on top. It just puts it over the edge. Trust me, JUST DO IT.
Looking for more summer dessert recipes?
- [5 Minute] Single Serving Peach Crisp
- [Dairy-Free] Raw Peach Tart
- Raw Mini Berry Pies
- Raw Raspberry Tart with Coconut Cream
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[Gluten-Free] Peach Blueberry Crisp
Ingredients
- 3 medium sized peaches (pitted and sliced)
- 1 cup frozen blueberries
- 1 tbsp tapioca starch (or arrowroot starch)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Crisp Topping
- 2/3 cup whole GF oats
- 2/3 cup almond flour
- 1/3 cup coconut sugar
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup melted coconut oil
Instructions
- Preheat oven to 350 degrees. Spray an 8×8 inch glass baking pan with nonstick cooking spray.
- In a medium bowl, combine peaches, blueberries, maple syrup, vanilla extract, and tapioca starch. Mix until evenly coated and pour into the baking dish.
- 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.
- Pour the crisp topping over the fruit mixture, spreading it out into an even layer. Bake for 30-35 minutes, until the top is golden brown and crispy.
Made this with peaches/strawberries and it was a success. Both my guys loved it!
I’m so glad you guys liked it! Using strawberries is a great idea, I will have to try that some time!