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Blueberry Peach Crisp

Blueberry Peach Crisp

This Blueberry Peach Crisp is gluten-free, vegan, and the perfect summer dessert! Each bite is bursting with fruit, and the cinnamon oat streusel topping is delicious. Enjoy some with a scoop of vanilla frozen yogurt or ice cream. 
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Course: Dessert
Cuisine: American
Keyword: bleuberry peach crisp
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 221kcal


  • Large Mixing Bowls
  • Pastry Cutter
  • 8 or 9-inch Baking Dish


  • 2 cups blueberries
  • 3 peaches pitted, skinned, and chopped into 1/2 inch chunks
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 1/2 tablespoons corn starch
  • 1/2 cup oat flour
  • 1/2 cup coconut palm sugar
  • ½ cup rolled oats
  • 1/4 cup sliced almonds
  • 4 tablespoons unsalted chilled butter cut into small pieces
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt


  • Heat oven to 375 degrees.
  • Mix the blueberries, peaches, pure maple syrup, vanilla, and cornstarch in a large bowl. Set aside.
  • IIn a separate medium bowl, whisk together the oat flour, coconut sugar, rolled oats, sliced almonds, cinnamon, and salt.
  • Using a pastry cutter or two knives, cut the butter into the oat mixture. I use my hands to work it all together. The result should be a crumb mixture that is “crumbly” and has small and medium pea shapes. This step can take 1-2 minutes.
  • Pour the fruit mixture into an 8 or 9-inch square baking dish sprayed with cooking spray. Evenly top with the crumb mixture—Bake for 45 minutes. The fruit should be bubbly, and the crumble should be brown. If the crumble starts to brown too quickly and seems like it may burn before the fruit cooks, then loosely place a foil over the crumble and finish cooking.
  • Serve warm with ice cream or frozen yogurt. This blueberry peach crisp is also tasty at room temperature.


How to Store the Recipe
This recipe is best consumed when you make it, but you can store it for up to 2-3 days in an airtight container in the refrigerator. You can warm it up in the microwave for 45 - 60 seconds or until hot. The crumble won’t be as crispy, but it will still be tasty.  
To keep the oat crumble crispy, you can heat the crisp in a 350-degree oven for 10 minutes or until hot.
You can also freeze the crumble to have it ready for recipes later on.


Serving: 1g | Calories: 221kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 37mg | Fiber: 4g | Sugar: 21g