Key Takeaways:
- Peach and blueberry crisp combines two seasonal fruits for a naturally sweet, slightly tart dessert.
- The topping is made from oats, flour, sugar, and butter, creating a crunchy “crisp” texture when baked.
- Cornstarch or flour is commonly added to the filling to thicken fruit juices as they bake.
- Lemon juice enhances brightness and balances the sweetness of ripe fruit.
- The dessert is best served warm with vanilla ice cream or whipped cream.
- Fresh or frozen fruit can be used depending on availability.
- Baking time is typically 40–45 minutes until the filling is bubbling and the topping is golden.
Overview
This Vegan and Gluten-Free Peach and Blueberry Crisp is a flavorful summer dessert packed with juicy, naturally sweet fruit and topped with a crisp, golden oat crumble. Featuring ripe peaches, fresh blueberries, and a warm touch of cinnamon, this easy-to-make crisp is completely dairy-free and gluten-free without compromising taste or texture. Made with King Arthur gluten-free all-purpose flour and plant-based butter, the topping bakes into a perfectly golden, crunchy layer while the fruit filling becomes thick, bubbling, and luscious. Enjoy it warm or chilled, served with a scoop of vanilla ice cream (vegan or traditional), making it a comforting yet wholesome treat that’s ideal for gatherings, meal prep, or make-ahead desserts stored in the fridge or freezer.
Peach and Blueberry Crisp delivers a perfectly balanced combination of sweet, juicy peaches paired with the subtle tartness of blueberries and a bright hint of lemon juice. This wholesome dessert is also a great choice for special diets, as it is both vegan and gluten-free.
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When I prepared this Peach and Blueberry Crisp, I didn’t mention to Farmer Fred that it was both vegan and gluten-free until after he had already taken a bite. Once I revealed it, he was genuinely surprised—he’s always believed that vegan and gluten-free dishes aren’t something he’d enjoy. Of course, his first reaction was to suggest it would taste even better with a scoop of vanilla ice cream. So much for keeping it strictly vegan.
How to Prepare the Topping for Peach and Blueberry Crisp:
For the gluten-free flour, I used King Arthur Flour’s Measure for Measure gluten-free all-purpose blend. For the dairy-free, plant-based butter, I used Om Sweet Home, though there are several excellent alternatives available.
- Cut the dairy-free butter into small cubes.
- Combine the sugar and flour together.
- Blend in the dairy-free butter using a pastry blender or pastry cutter.
- Stir in the gluten-free rolled oats.
- Add optional chopped pecans, mix well, and set aside.
Make the Filling for the Peach and Blueberry Crisp
- Peel and slice the peaches—you’ll need about 2 lbs in total. Here’s a simple SIS tip for peeling peaches easily: bring a pot of water to a boil and place 3–4 peaches in for about 2–3 minutes. Remove them using a slotted spoon, then immediately transfer them into a bowl of cold water to stop the cooking process. The skins will slip off effortlessly. Once peeled, slice the peaches into a bowl.
- Combine the sliced peaches and blueberries in a large mixing bowl. Add the vanilla extract and lemon juice, then gently toss to combine.
- In a separate bowl, mix together the sugar, cornstarch, and cinnamon until evenly blended.
- Pour the sugar mixture over the fruit and stir well until everything is fully coated and combined.
Bake the Blueberry and Peach Crisp
Transfer the fruit filling into a lightly greased baking dish. An 8 x 12-inch oval baking dish works best, but a 9 x 9-inch pan is also a great alternative.
Bake at 350°F (175°C) for approximately 45 minutes, or until the topping turns golden brown and the center is hot, thick, and bubbling. Make sure the middle is fully heated and bubbling—this step is essential to prevent the crisp from becoming watery or too runny instead of rich and thick.
Serve warm or chilled, depending on preference. Store leftovers in the refrigerator for 2–3 days.
For make-ahead convenience, you can freeze the unbaked crisp for up to 3 months. When ready to use, thaw overnight in the refrigerator, then bake following the original instructions.
For more delicious fruit Peach recipes, make some Blueberry and Peach Cobbler or Peach Jam.
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Peach and Blueberry Crisp - Vegan, Gluten-Free
Equipment
- 8½ by 11-inch baking pan
Ingredients
Crisp Topping
- 1 cup brown sugar (210g)
- 1½ cup rolled oats (120g) gluten-free oats
- ¾ cup gluten-free all-purpose flour (120g)
- ½ cup pecans (60g) chopped optional
- 8 tbsp. dairy-free vegetable margarine
Instructions
Topping
- Preheat the oven to 350-degrees.
- Mix together the gluten-free flour and sugar.
- Cut the dairy free margarine into small cubes and work into the flour and sugar mixture with a pastry blender.
- Add the rolled oats, pecans, and mix in until crumbly. Set aside.
Filling
- Mix together all of the filling ingredients.
- Put in a 8½ by 11-inch baking pan or 9X9 inch baking pan.
- Sprinkle the topping on top.
- Bake for 45 minutes until bubbly in the middle and a golden brown..
Video
Nutrition
FAQ:
Can I use frozen peaches and blueberries instead of fresh?
Is there a substitute for gluten-free all-purpose flour?
What plant-based butter do you recommend?
How do I prevent the crisp from being runny?
Can I add other fruits to this recipe?
How should I reheat leftovers?
Final Thoughts
This Vegan Peach and Blueberry Crisp is the perfect example of how simple ingredients can come together to create something truly comforting and satisfying. The combination of juicy peaches and sweet blueberries delivers a naturally vibrant flavor, while the golden, crunchy topping adds the ideal contrast in texture. Whether you’re serving it warm on its own or pairing it with a scoop of dairy-free ice cream, this dessert is a crowd-pleaser for any occasion. It’s easy to prepare, flexible with seasonal fruits, and a wonderful way to enjoy a wholesome plant-based treat. If you’re looking for a dessert that feels both cozy and refreshing, this crisp is one you’ll want to make again and again
