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Easy Gluten Free Blueberry Peach Crisp

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Dessert


Easy gluten free and vegan peach blueberry crisp. With a delicious refined sugar free almond flour and oat crumble topping, and juicy peaches and blueberries at the bottom. 



For the filling

  • 3 cups peeled and sliced peaches (about 5 peaches)
  • 1 cup fresh blueberries
  • 2 tbsp arrowroot or tapioca starch
  • 2 tbsp maple syrup
  • 1 tbsp fresh lemon juice
  • 2 tsp vanilla extract 

For the crisp topping

  • 1 cup super fine almond flour
  • 1/2 cup old fashioned rolled oats (gluten free, if needed)
  • 1/4 cup coconut sugar
  • 4 tbsp cold butter (regular or vegan), cubed*
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp sea salt


  1. Preheat oven to 350°F.
  2. In a large bowl, mix together the sliced peaches and blueberries with the rest of the filling ingredients until evenly coated. Transfer to an oval baking dish or 8×8 in. square baking dish.
  3. In a separate large bowl, use clean hands to mix the crisp topping ingredients together well until butter is evenly incorporated and everything is well mixed. This may take a minute or two. 
  4. Spread the crumble topping evenly across the fruit filling and gently press it down. 
  5. Bake for 30-35 minutes, until edges and top are golden and fruit is bubbly. Serve with vanilla ice cream or cool whip! 
  6. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the oven. 


*Coconut oil should work, but will slightly alter the taste.