Blueberry peach crisp is the perfect summer dessert! This version is gluten free and vegan, and so delicious with vanilla ice cream.
I think that of all the summer fruits, peaches are my favorite.
But it seems like the peach season is so short here in Michigan! So we buy, buy, buy them from the farmer’s market while we can. They are delicious when eaten plain, of course, but they are so wonderful in a dessert like this blueberry peach crisp.
Blueberry peach crisp is impossible to resist – warm or cold, it is a fabulous dessert. If you don’t have blueberries, just leave them out, a plain peach crisp is scrumptious, too. Or you can add a different type of berry – we also love to do a peach and blackberry crisp.
Fruit crisps are a wonderful dessert for those of us who have food allergies or intolerances. Simple recipes like these are so adaptable, and it’s easy to make a fruit crisp that’s gluten free, dairy free, egg free, and vegan.
If you are gluten free, be sure to use certified gluten free oats to avoid cross contamination.
This time I used coconut sugar for a slightly more natural option. You could also use regular sugar, brown sugar, or even date sugar.
How to make blueberry peach crisp:
- Place the vegan buttery spread, sugar, oats, gluten free flour, and cinnamon in a bowl.
- Mix with a pastry blender or fork until it forms coarse crumbs.
- Place the blueberries and peaches in a 9×13 baking dish.
- Top with the oat crumble. Bake at 337 degrees for 25-30 minutes.
Can you freeze blueberry peach crisp?
Yes, you can bake this blueberry peach crisp and then freeze it for later use. Be sure to allow it to cool fully before freezing it. It should keep well in the freezer for about 3 months.
To reheat, just bake at 375 degrees for about 25 minutes.
If you make this dessert, or any of my recipes, please share on Instagram! I love to see what you’re making!
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Blueberry Peach Crisp (Gluten Free and Vegan).
This blueberry peach crisp is so delicious to make, and it's gluten free and vegan, too!
- 3/4 cup gluten free flour blend or regular flour if you are not GF
- 3/4 cup light brown sugar or coconut sugar
- 3/4 cup certified gluten free oats
- 6 Tablespoons vegan buttery spread or dairy butter if you are not DF, cut into small pieces
- 1 teaspoon cinnamon
- 6 ripe peaches diced
- 2 cups blueberries rinsed
Preheat oven to 375 degrees. In a bowl, combine the flour, oats, cinnamon and brown sugar.
Add your buttery spread and cut in with a pastry blender or fork until combined (it will be lumpy with little balls of butter).
Place the blueberries and diced peaches in a 9x13 ceramic baking dish. Spread the crumb topping over the fruit.
Place in oven uncovered, and bake for about 25-30 minutes. Serve warm, plain or with dairy free vanilla ice cream. Also good for breakfast the next day!
Store leftovers in the refrigerator.
You can freeze this crisp after baking. Allow it to cool before freezing. It should keep in the freezer for up to 3 months.
If you are not dairy free, go ahead and use regular butter.
Adapted from Desperation Entertaining.
This post was originally published in August 2013. It has been updated with new photos and text.