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Peach blueberry crisp in a bowl with ice cream.
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Peach Blueberry Crisp

Peach Blueberry Crisp is complete with a sweet, juicy peach and blueberry filling and a golden brown cinnamon oat topping. It's an easy summer dessert that can be made entirely in advance!
Prep Time15 minutes
Cook Time45 minutes
Additional Time0 minutes
Total Time1 hour
Course: Sweets
Cuisine: American
Diet: Vegan
Servings: 8 servings
Calories: 390kcal
Author: Marcie

Ingredients

  • 4 cups blueberries
  • 2 lbs. peaches pitted and cut into large chunks (I left mine peeled)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 cup old fashioned rolled oats
  • 1 cup all purpose flour sub with gluten-free 1 to 1 flour or oat flour if gluten-intolerant
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup melted coconut oil sub with cold butter; see notes

Instructions

  • Preheat the oven to 350 degrees.  Grease a 9x13" baking  dish and set aside.
  • Place the blueberries, peaches, granulated sugar, cornstarch and lemon juice in a large bowl and stir gently to combine.  Pour the mixture into the prepared pan in an even layer.
    4 cups blueberries, 2 lbs. peaches, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice
  • Combine the oats, flour, brown sugar, cinnamon and salt in medium bowl.  Stir in the coconut oil until well moistened.
    1 cup old fashioned rolled oats, 1 cup all purpose flour , 1/3 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon salt, 1/2 cup melted coconut oil
  • Sprinkle the crumble evenly over the fruit mixture and bake in the middle rack of the oven for 45-50 minutes or until bubbly and golden brown.  If the crumble browns too quickly, cover it with foil until it's finished baking.
  • Remove from heat and cool slightly on a wire rack.  Serve and enjoy!

Notes

  • Pro tip: There's no need to peel your peaches! The skins of peaches add fiber and a bit of texture, but they soften substantially during baking.
  • This peach and blueberry crisp utilizes coconut oil in the oat topping instead of butter, so it's vegan.  If you prefer to use butter, see my apple crisp recipe for full instructions.
  • To make this recipe gluten-free, use certified gluten-free rolled oats and a gluten-free flour such as Bob's Red Mill 1 to 1 Gluten-Free Flour or oat flour in place of the all purpose flour.
  • The crisp may be assembled in advance and stored in the fridge until ready to bake.  Bring to room temperature for 30-60 minutes prior to baking to ensure that the crisp bakes more evenly.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Calories: 390kcal | Carbohydrates: 65g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 56mg | Potassium: 264mg | Fiber: 5g | Sugar: 38g | Vitamin A: 410IU | Vitamin C: 13mg | Calcium: 27mg | Iron: 2mg