Oatmeal Peach Blueberry Crisp

A bowl of peach blueberry crisp with ice cream in it and a spoon. The bowl is sitting on a napkin with peach slices and a pan of peach blueberry crisp next to it.

Oatmeal Peach Blueberry Crisp

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!

Course Dessert

Cuisine American

Keyword healthy peach blueberry crisp, oatmeal blueberry peach crisp, peach blueberry crisp

Freezer Friendly No

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 357kcal

Ingredients

2-3 large fresh peaches sliced thin (leave skin on)
2 cups fresh blueberries

Oat topping

1 cup quick oats or regular oats use gluten-free if needed
1 cup oat flour use gluten-free if needed
2/3 cup coconut sugar brown sugar or maple syrup work too!
1/2 teaspoon cinnamon
1/2 cup melted coconut oil
1 teaspoon vanilla extract
pinch of salt

Instructions

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!

Notes

Make it gluten-free - If you need this recipe to be gluten-free friendly, be sure to use gluten-free oat flour and oats!

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 flavorful when baked!

Nutrition