Easy Peach Blueberry Crisp
A healthy, simple, Easy Peach Blueberry Crisp with the flavors of summer. This crisp is so easy and can be thrown together in under 10 minutes. It’s also vegan, gluten-free and made with all-natural yummy ingredients.
This recipe was originally published on 9/1/14. It was republished on 6/6/19 with new photos and updated recipe tips.
This healthier blueberry crisp is one of my family’s favorite desserts. I typically make it several times during peach season and it never lasts long. In fact, I have plans to make it for this upcoming Father’s Day. What dad wouldn’t enjoy this perfect summer dessert? With sweet blueberries, juicy peaches and the most delicious oatmeal topping – everyone goes crazy over this easy peach blueberry crisp.
INGREDIENT OPTIONS FOR A HEALTHY FRUIT CRISP RECIPE:
For this easy peach berry crisp recipe, you’ll need just 10 very simple ingredients:
- Fresh blueberries + peaches
- Honey or maple syrup
- Lemon juice
- Melted coconut oil or butter
- Coconut or brown sugar
- Old-fashioned oats
- Almond flour
HOW TO MAKE AN EASY PEACH BLUEBERRY CRISP:
To make this simple berry crisp, first add the peach slices, blueberries, cornstarch, honey (or maple syrup), and lemon juice to a bowl and toss gently to combine.
In a separate large bowl, add the melted coconut oil (or melted butter), coconut sugar (or brown sugar), oats, almond flour, and cinnamon.
Give the fruit another stir and transfer the mixture to a greased pie plate. Sprinkle the crisp mixture over the berries, then bake for about 40 minutes. You’ll know the crisp is done when the juices are bubbling around the edges and the topping is golden brown.
Serve this easy dessert with some whipped cream or whipped topping, or a scoop of vanilla ice cream. So good!!
TIPS FOR THE BEST PEACH BLUEBERRY CRISP:
Old-fashioned (or rolled) oats are the only kind of oats that work on top of fruit crisps like this one. I don’t recommend using quick cook or steel cut oats for this recipe. The old-fashioned oats crisp up nicely and become golden and chewy in the oven.
When you first add the oatmeal topping on top of the fruit layer, it’ll look like you’ve made way too much. The crisp topping actually sinks into the fruit as the dessert bakes, so it winds up being the perfect amount!
The lemon juice helps to bring out the fruit juices (don’t worry – you won’t taste lemon at all) and when eating a fruit pie you definitely want to really enjoy all of that fruit flavor.
I absolutely hate when the fruit filling of a dessert is soupy. Cornstarch is the perfect solution. Just be sure to stir it in completely so there’s no clumping.
One last note: when you bake the crisp, place the pie dish on a cookie sheet. This way, if the filling spills over, the cookie sheet will catch the mess and it won’t stick to the bottom of your oven!
I could pretty much eat this peach blueberry crisp for breakfast, lunch, dinner, dessert. In fact, this crisp is so healthy – add a little Greek yogurt and it could actually pass for breakfast! And for dinner, last night, I had a protein waffle and used a large spoonful of this as a topping. It was just as scrumptious as what you might imagine! This heavenly fruit crisp is irresistible with its sweet cinnamon oat crust and bursting peach blueberry juices. Even though the peaches and blueberries are absolutely divine paired together, feel free to use your favorite fruits instead; such as cherries, blackberries, raspberries, plums, nectarines and the list goes on. Enjoy! xoxo
Try these other favorite summer treats!
Sweet blueberries & juicy peaches make for the perfect summer dessert. With the most delicious oatmeal topping - everyone goes crazy over this easy peach blueberry crisp.
- 4-5 peaches, sliced (peel, if desired, but I don't)
- 1 cup fresh blueberries
- 2 teaspoons cornstarch
- 1/4 cup honey or maple syrup
- 1/4 cup lemon juice (about 1 lemon)
- 1 cup rolled oats, use gluten free, if desired
- 1/2 cup almond meal/flour
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon cinnamon
- 1/4 cup coconut oil or melted butter
Preheat oven to 375ºF and spray a 9-inch pie plate with nonstick cooking spray.
- Combine all filling ingredients in a medium bowl.
- Combine all crisp topping ingredients in a medium bowl.
- Pour filling ingredients into pie plate and sprinkle the oat mixture over the top.
- Bake for 40 mins.
- Allow to cool slightly before spooning out.
Serve warm and with vanilla ice cream or whipped topping, if desired.
Photos by Sasha at Eat Love Eats.