This simple peach blueberry crisp is so easy to put together with fresh peaches and blueberries and a quick crumble topping. It’s the perfect easy dessert for summer and it’s gluten-free, dairy-free, paleo and vegan.
The best summer desserts keep it simple. And this easy fruit crisp recipe is no exception. You can make it with all different kinds of fruit, but this peach blueberry is my go-to combination.
Fresh blueberries and ripe peaches make the filling naturally sweet. And the easy pecan crumble topping is so good! The combination of pecans and coconut oil in the crumb crust tastes buttery to me — without adding any butter or ghee. This crisp is completely dairy-free, gluten-free, grain-free, and refined sugar-free.
If you’re a fan of blueberry crisp, you have to try it with peaches! This is my family’s favorite summer dessert and a great way to use seasonal fruit.
And if you love a fruit crisp, try this easy apple crisp recipe without oats for fall!
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This gluten-free dessert recipe takes just a handful of healthy ingredients. Here’s what you’ll need to make it:
- Peaches – fresh peaches have the best flavor
- Blueberries – use fresh ripe blueberries
- Almond flour – is the gluten-free flour of choice in this recipe
- Pecans – I recommend pecans for their buttery taste
- Coconut oil – replaces the butter in the crumble topping
- Honey or maple syrup – I love honey in this recipe, but you can also use pure maple syrup
- Sea salt – to bring out the sweetness
Start with the filling
While traditional recipes for fruit crisps add brown sugar and all-purpose flour to the filling, I don’t add anything at all to the peach and blueberry filling for this easy recipe.
I like the pure unadulterated fruit baked until it’s soft and bubbling. The sweetness and the amount of juice depend on the ripeness of your fruit. It turns out a little bit different every time, but it’s best with perfectly ripe summer berries and peaches.
Be sure to use fresh fruit for this, not frozen blueberries and peaches. Frozen fruit has extra moisture and can make the filling watery. If you want a thicker filling, you can toss the fruit with little arrowroot starch before adding it to the baking dish.
Make the crumble topping
The crisp topping couldn’t be easier. It’s just a quick mix of almond flour (I use this one), pecans, salt, coconut oil, and honey or maple syrup that you sprinkle on top of the blueberries and peach slices.
In a large bowl, stir the topping ingredients together lightly, just until clumps start to form. You’re not looking for a smooth mixture here, you want the crumbs so you can get the perfect crumble texture.
Using your hands is the best way to “crumble” the topping evenly over the fruit. Don’t try to spread it out or pack it down. This gives you lots of surface area to brown up and lets the filling bubble through a bit.
Then just pop it in the oven to bake. This is one of the easiest desserts to make.
Serve this gluten-free blueberry crisp with whipped coconut cream or a scoop of vanilla ice cream (try one of these dairy-free ice creams!) for dessert. Or serve it for breakfast — the leftovers are perfectly paired with an iced latte.
More healthy blueberry recipes
If you love blueberry desserts, you may also like these easy gluten-free blueberry recipes.
Peach Blueberry Crisp
This easy peach blueberry crisp is the perfect summer dessert. Fresh summer peaches and juicy blueberries make the filling naturally sweet.
Preheat oven to 350 degrees and grease a 9-inch pie plate or baking pan.
Layer peaches and blueberries in pie plate.
Combine topping dry ingredients in a large mixing bowl, then stir in the wet ingreninets until crumbs form. Crumble the topping over the fruit.
Bake 45-50 minutes until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with foil.
Serve with a scoop of ice cream (dairy-free options here) or coconut whipped cream.
Calories: 354kcal Carbohydrates: 30g Protein: 6g Fat: 26g Saturated Fat: 7g Sodium: 74mg Potassium: 249mg Fiber: 6g Sugar: 22g Vitamin A: 284IU Vitamin C: 11mg Calcium: 57mg Iron: 1mg
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