Summer is here and I’m buying all the fresh fruit I can eat at our local farmer’s market. Crisps are my favorite fruit dessert and this easy peach blueberry crisp recipe has a lot less sugar than most recipes but all the flavor!
This post was originally published July 2016; updated July 2023.
This simple peach blueberry crisp was born when we bought a few too many juicy peaches at the farmer’s market. Does that happen to anyone else? It all just looks so good! I figured, why not turn it into a tasty crisp for a simple blueberry peach dessert that we can enjoy over the next couple of days? Such a delicious way to use up fresh summer fruit.
This recipe is similar to a couple other fruit crisp recipes I have on the blog. My other favorite crisp for summer is this ginger peach crisp; candied ginger is a perfect match for peaches – trust me! In the fall, I make a variation of this recipe with seasonal fruit – my vegan apple crisp recipe. I always look forward to making this one after apple picking.
Why You’ll Love this Recipe
- Simple Ingredients: all you need are a handful of pantry staples, vegan butter, and your fresh fruit to make this simple summer dessert.
- Healthier Recipe: so many recipes online for crisp are loaded with sugar. This one has a lot less sugar and gets most of its sweetness from maple syrup.
- Diet and Allergen Friendly: this recipe is vegan, dairy free, and egg free. You can also make this gluten free with a couple small swaps (see recipe card).
Ingredients You’ll Need
- Fresh Peaches: since I usually make this recipe in the summer (ie. peach season!), I prefer to use fresh ripe peaches. However, you can use canned or frozen peaches for this recipe if you prefer.
- Fresh Blueberries: we usually use fresh blueberries for this healthy crisp recipe, but you can use frozen blueberries.
- Old Fashioned Oats: add crispiness to this recipe with old-fashioned oats in the crumble topping. you can also use quick cooking oats but want to avoid steel cut oats which are too tough/chewy for the topping of this dessert.
- Pure Maple Syrup: rather than granulated sugar, we’re using maple syrup to add sweetness to the filling of this crisp. You can also use brown sugar or coconut sugar instead if you don’t have maple syrup.
- Vegan Butter: to make a vegan version of this crisp, you’ll use some vegan butter for the crisp topping/crumble. You can also use solid coconut oil instead of vegan butter.
See recipe card below for full ingredient list and directions.
How to Make Vegan Blueberry Peach Crisp
Step One: Add the chopped peaches, blueberries, maple syrup, vanilla extract, flour, lemon juice, and sea salt to a large bowl. Stir gently with a spoon just until the flour is distributed through the fruit.
Step Two: Next, you’ll make the oat mixture for the top of this peach blueberry crisp with oats. Add the dry ingredients like oats, flour, brown sugar, and salt to a medium bowl and mix with the butter with a fork, pastry cutter, or your fingers into pea-sized pieces.
Step Three: Add the fruit filling to a 12 inch cast iron skillet (or other oven safe skillet) or 8″x8″ glass baking dish. Add the topping ingredients evenly over the fruit and bake for 35-40 minutes or until filling is bubbling and topping is golden brown.
Step Four: Allow to cool about 10 minutes after baking before dishing into serving bowls. Top with a big scoop of vanilla ice cream to serve.
Recipe Notes:
- Make it Gluten Free: to make this gluten free, just substitute the flour for a 1:1 gluten free baking flour. If you don’t have gluten free flour, use almond flour in the crisp topping instead of all purpose flour and use cornstarch in the filling.
- Warm it Up: my favorite way to serve this healthy peach blueberry crisp is warmed up with a scoop of vanilla ice cream. When it’s a little warm, the ice cream melts into the crisp and it is so good.
- Serve a Crowd: this easy dessert recipe can be doubled or tripled to feed a crowd and it is easy to make ahead of time.
Recipe FAQs
Yes! You can make this blueberry peach crisp with canned peaches. You can use canned in juice or syrup peaches – this recipe will need about 3 (15 oz) cans of peaches. You’ll just want to drain your canned peaches before using them in the filling.
Yes! No need to defrost your frozen peaches or blueberries before using in this crisp. Just toss with the other filling options and add to the baking pan.
There’s no need to peel the peaches before using them in this crisp recipe as the peaches soften when cooking.
Make Ahead and Storage
- Make Ahead: The peach/blueberry filing can get too juicy if made in advance, but you can prep the topping up to 2 days ahead of time; just store covered in the refrigerator. Baked crisp freezes well; just cover before freezing. Thaw overnight before baking at 350 degrees Fahrenheit for 20 minutes or until heated through
- Fridge: Allow leftover crisp to cool to room temperature before storing in the refrigerator in an airtight container for up to 3-4 days. Enjoy cold or reheat in the microwave for 30 seconds to 1 minute.
- Freezer: Crisp can be stored in the freezer in the baking dish or individual servings. Thaw overnight before baking at 350 degrees Fahrenheit for 20 minutes or until heated through. Individual servings can be reheated in the microwave.
More Vegan Desserts You’ll Love
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
Easy Peach Blueberry Crisp
Ingredients
Filling:
- 4 peaches, sliced
- 1 1/2 cups blueberries
- 1/4 cup pure maple syrup
- 1 tablespoon all purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 dash sea salt
Crumb Topping:
- 1 cup old fashioned rolled oats
- 1/3 cup brown sugar
- 1/3 cup all purpose flour
- 1/4 cup vegan butter
- 1 dash sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the fruit, maple syrup, flour, lemon juice, vanilla, and sea salt to a large mixing bowl. Stir to combine.
- In a small mixing bowl, combine all of the crumb topping ingredients. Toss to combine until it starts to stick together in small clumps.
- Add fruit to baking dish and sprinkle crumble evenly over top. Bake 35-40 minutes or until fruit is bubbling and crumble topping is golden brown. Serve warm with a scoop of vegan vanilla ice cream.
Notes
- Make it Gluten Free: substitute the flour for a 1:1 gluten free baking flour. If you don’t have gluten free flour, use almond flour in the crisp topping instead of all purpose flour and use cornstarch in the filling.
- Fridge: Leftover crisp can be stored in the refrigerator in an airtight container for up to 3-4 days. Enjoy cold or reheat in the microwave for 30 seconds to 1 minute.
- Freezer: Crisp can be stored in the freezer in the baking dish or individual servings. Thaw overnight before baking at 350 degrees Fahrenheit for 20 minutes or until heated through. Individual servings can be reheated in the microwave.
Nutrition
Make this recipe?
Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave A Reply!