Healthy Blueberry & Peach Crumble Recipe (GF + V!) - Mae's Menu (2024)

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Saucy, crunchy, and full of cinnamon flavor, Peach Blueberry Crisp is a healthier way to enjoy summer comfort food!

This recipe post was originally published on August 1st, 2019. It was updated on May 5th, 2022.

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The last few weeks have been a blueberry frenzy around here and this Healthy Blueberry Peach Crumble recipe is wrapping up the party... in a big way.

A crunchy and cinnamon-spiced topping covers sweet berries and peaches, creating the kind of flavor that simultaneously throws us back to the comfort of summer's past and surprises us with how healthy it is.

That's right, with no processed sugar, wheat products, or animal products, this recipe is naturally processed sugar-free, gluten-free, and vegan.

So, you can this gluten free and vegan blueberry peach crisp for dessert, but go ahead and also have it for breakfast. Or a snack. Or all three. Promise you won't regret it!

What is blueberry and peach crisp?

Also known as blueberry peach crumble, blueberry peach crisp is a baked dessert featuring spiced and sweetened blueberries and peaches topped with a spiced and sweetened crunchy oat topping.

This healthy peach crisp is:

• Saucy
• Sweet
• Cinnamon-y
• Crunchy

Though this recipe is delicious made with fresh fruit from summer harvests, it can also be made with frozen fruit year-round (see my notes below).

Ingredients:

• Blueberries - rinse the blueberries well before using them in the recipe.
• Peaches - classic golden peaches and white peaches both work for this recipe.
• Old fashioned oats - to keep this recipe gluten-free, make sure to use gluten-free old-fashioned oats. Some brands process their oats in facilities that also process wheat products or flour. Those that are labeled gluten-free do not.
• Gluten-free 1-to-1 flour - I love Bob's Red Mill brand. Any high quality 1-to-1 gluten-free flour will work, however.
• Maple syrup - use pure maple syrup for the best flavor and texture.
• Ground cinnamon - I love Saigon (or Vietnamese) ground cinnamon -- you can find it at Costco here in the states -- though classic ground cinnamon also works well.
• Lemon juice - fresh or bottled
• Coconut oil
• Superfine almond meal (optional)
• Sliced almonds (optional)

Substitutions:

• Fruit - make this fruit crisp your own and use any combination of 5 cups of peaches, blueberries, raspberries, plums, blackberries, or cherries for this recipe.
• Flour - all-purpose flour can be used in place of the gluten-free 1-to-1 flour, but the recipe will no longer be gluten-free.
• Oatmeal - traditional old fashioned oats (not labeled gluten-free, that is) can be used in place of the gluten-free oats if you do not need this recipe to be gluten-free.
• Almond meal - if you don't have or don't want to use almond meal, you can simply omit it from the recipe
• Coconut oil - softened unsalted butter can substitute for the coconut oil. Doing so will make this recipe no longer vegan, however.

How to make peach blueberry crisp:

1. In a large mixing bowl, combine the blueberries, peaches, gluten-free flour, almond flour (if using), cinnamon, and nutmeg. Gently fold or stir together until combined.
2. Pour the maple syrup and lemon juice over the fruit mixture. Gently fold or stir the fruit until combined. Pour the fruit into a prepared baking dish and spread it out evenly.
3. In a medium mixing bowl, gently whisk together gluten-free flour, oats, cinnamon, salt, and almonds (if using) until combined.
4. Add the coconut oil and maple syrup to the crisp topping and cut in with a fork or massage in with your fingers until small clumps form. Sprinkle the crisp topping evenly over the fruit.
5. Bake the crisp until the topping is golden brown and the fruit juice bubbles.

Recipe pro-tips:

• Use old-fashioned oats - not quick-cooking oats. Old fashioned oats are heartier and will crisp up better than the quick-cooking type will.
• Cut the peaches into uniform pieces - this will help them cook evenly and get nice and tender.

Making this recipe with frozen fruit:

You can also make this gluten-free blueberry crisp with frozen fruit. Frozen fruit are frozen at their peak of ripeness, making this recipe a delicious option any time of year!

If substituting frozen fruit for fresh, used sliced peaches (instead of chopped) and extend the baking time by 5-10 minutes, or until the sauce is bubbling and the fruit is cooked through.

Peach blueberry crumble recipe FAQs:

Serving suggestions:

Enjoy this gluten-free peach crisp right out of the oven -- the aromas will make it hard to resist! -- or reheat it later. Though this dessert needs to be stored in the refrigerator for long periods of time, it can safely sit out in the heat at barbecues or potlucks before serving.

Gluten-free peach crisp is delicious served warm a la mode (with vanilla or cinnamon ice cream on top) for a summer family dinner, barbecue, 4th of July, Father's Day, wedding or baby shower, or pool party. It's also delicious with fresh whipped cream!

Leftovers are delicious served on pancakes or french toast for breakfast, warmed for an afternoon snack, or for a light dessert.

Storage directions:

Leftovers keep covered in a container in the refrigerator for up to 4-5 days. They do not freeze well.

Reheat leftover crisp on medium heat in the microwave for 30-45 seconds per serving.

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Tools needed to make this recipe:

• 1-quart dish or glass 8x8 baking dish
• Mixing bowls
• Rubber spatula
• Measuring spoons & cups

More summer & vegan dessert recipes

• Gluten-Free Peach Cobbler
• Apricot Cobbler
• 3-Ingredient Healthy Yogurt Popsicles
• Gluten-Free Zucchini Bread
• Gluten-Free Blackberry Cobbler
• Vegan Coffee Cake
• Vegan Blondies
• Edible Peanut Butter Cookie Dough (Vegan!)
• Edible Brownie Batter (Vegan!)

If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!