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–+ servings
Easy Peach Blueberry Crisp in a white pie plate with a silver serving spoon.

Easy Peach Blueberry Crisp

Print Recipe
Easy and delicious peach blueberry crisp made with fresh, juicy blueberries and sweet peaches and a crunchy cinnamon oat topping! Serve with a scoop of vanilla ice cream for the best summertime treat.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 261
Author Kim

Ingredients

For the Filling:

  • 4-5 peaches (peel, if desired, but I don't) sliced
  • 1 cup fresh blueberries
  • 2 teaspoons cornstarch
  • 1/4 cup honey or maple syrup
  • 1/4 cup lemon juice (about 1 lemon)

For the Crisp Topping:

  • 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

Instructions

  • Preheat oven to 375ºF and spray a 9-inch pie plate with nonstick cooking spray.
  • Combine all filling ingredients in a medium bowl. Let them sit for about 5 minutes.
  • Combine oats, almond flour, sugar and cinnamon in a medium bowl. Stir in coconut oil or melted butter.
  • Give the filling ingredients another good stir and pour them into the pie plate. Sprinkle the oat mixture over the top. It will seem like too much topping, but as the crisp cooks it will sink down and be perfect.
  • Bake for 35 to 40 minutes and until the crisp topping is golden and the fruit is bubbly.
  • Allow the crisp to cool and thicken for at least 20 minutes before serving.
  • Spoon out warm crisp into bowls and serve warm with vanilla ice cream or whipped topping, if desired.

Notes

*Almond flour can be subbed with all-purpose flour.
**Feel free to sub an equal amount of another fruit for the blueberries and/or peaches.
Storage: Crisps keep well for 2-3 days. If you are going to eat it within a day of making it, you do not need to refrigerate it. Simply cover it with plastic wrap and leave it at room temperature. After 24 hours, cover it and place it in the fridge.
To freeze: Wrap the crisp in plastic wrap and then wrap in foil to keep moisture out and place in the freezer for up to 1 month.

Nutrition

Serving: 1serving | Calories: 261kcal | Carbohydrates: 40g | Protein: 3.8g | Fat: 11.5g | Saturated Fat: 6.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.5g | Sodium: 2.2mg | Potassium: 298.5mg | Fiber: 7.7g | Sugar: 16.8g | Vitamin A: 185IU | Vitamin C: 70.6mg | Calcium: 73mg | Iron: 1.4mg