Utilize your summer fruit by making this peach blueberry crisp with a healthy gluten-free oatmeal topping! This dessert is bursting with flavors from the cooked berries and peaches, and be sure to serve it warm with cold ice cream for the perfect sweet pairing!
Summer is here and that means whipping together a fruity crisp! This recipe is made with juicy summer peaches and blueberries that are baked with a crumbly topping from oats, coconut sugar, and coconut oil instead of butter. The flavors and textures are perfect and it’s the kind of dessert that never lasts long in our house!
This crisp recipe is the perfect happy ending to any summer meal just as long as it’s served with a large scoop of ice cream. Because what is a fruit crisp without ice cream?!
Below you’ll find the full list of ingredients needed, plus some ingredient notes!
Blueberries: I love using fresh blueberries for crisp, but you can certainly use frozen blueberries if you don’t have fresh ones!
Peaches: be sure to use fresh juicy peaches, if they’re harder they won’t soften as much in the oven. You can use frozen peaches too! But fresh is always best.
Coconut sugar: I like to use this as a natural sweetener, but if you don’t have it swap for brown sugar or maple syrup!
Coconut oil: instead of butter, I like to use melted coconut oil as the fat and binder for the topping. If you don’t have coconut oil, use vegan butter for a plant-based option, or regular unsalted butter if you don’t need it vegan.
Cinnamon & vanilla: to add flavor to the oatmeal topping!
Oat flour: my favorite healthy flour alternative made from ground-up oats! If you don’t have this on hand, see our notes below on how to make it. If you prefer not to use oat flour you can swap it for almond flour!
Whole or quick oats: use regular oats or quick oats as the topping!
How to Make This Peach Blueberry Crisp
First, mix the topping ingredients together until it forms a crumbly texture.
Then, add the fresh peach slices and blueberries into a baking pan. Top with the oat topping and bake at 350F for 40-45 minutes! Serve warm with ice cream.
Top Tips for Success
Frozen versus fresh fruit – Both work for this recipe! But I love using fresh fruit. If you were to use frozen blueberries, I love using frozen wild blueberries because they’re super sweet and really flavorful when baked!
Best ways to serve a fruit crisp – our favorite way to serve this crisp is warm (preferably fresh from the oven) and with a scoop of cold vanilla ice cream!
Add nuts! For a little bit of texture, you could also add 1/2 cup of chopped walnuts or pecans to the crumble mixture before baking.
How long does it keep for? Leftovers for this recipe keep fresh for about 5-7 days.
How do I reheat it? The best way to reheat this recipe is in the oven covered at 350F until the crisp is warm. Several minutes in the oven is all that’s needed. I personally don’t own a microwave, but that works too!
How to Make Oat Flour at Home
If you can’t find oat flour at your local store you can easily make it at home! Use either a food processor or high-powered blender, add oats (quick oats or whole oats) and blend until the consistency is super fine and flour-like.
You can make it ahead of time and keep the oat flour stored in an airtight container in your pantry for future recipes!
More Fruit Crisps to Try
Oatmeal Peach Blueberry Crisp
- 2-3 large fresh peaches sliced thin (leave skin on)
- 2 cups fresh blueberries
- Preheat the oven to 350F.
- Mix the crumble topping: in a medium-sized bowl, mix together the oat flour, oats, vanilla, melted coconut oil, coconut sugar, cinnamon, and a pinch of salt. The texture should be wet and crumbly.
- Assemble crisp: in a glass baking dish or cast iron pan/dish, assemble the blueberries and the peach slices. Then sprinkle the crumble topping evenly over the fruit.
- Bake: then bake uncovered for 45 minutes, the blueberries and peaches should be soft and the crumble topping should be golden brown. Serve warm with a scoop of ice cream!