Easy Peach Blueberry Crisp

5 from 2 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American, Healthy

Diet: Vegan

Servings: servings

Calories: 341kcal

Author: Deborah Murphy

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