Gluten Free Blueberry Peach Crisp Using Fresh or Frozen Fruit
This Gluten Free Blueberry Peach Crisp is made by baking fresh summer fruit with a brown sugar oatmeal topping. The fruit is sweet and tender cooked in a cinnamon-spiced syrup. The crisp topping is crunchy and buttery, and so good served with a scoop of vanilla ice cream. It’s the perfect summer dessert – whether you are gluten free or not!
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Why This Recipe is So Good
Whether or not you’re gluten-free this blueberry peach crisp is sooo good. It’s made with gluten free oats, gluten free flour, and cornstarch. You can substitute with regular flour and oats if you like. The fruit filling is made with ripe summer fruit, or you can substitute with frozen fruit if it’s not in season.
It’s a simple summer blueberry peach dessert that everyone loves and one that’s sooo easy to make. The fruit filling is precooked on the stove with sugar, cinnamon and vanilla then topped with an easy brown sugar oat topping. The fruit filling is juicy and sweet and the crispy oat topping is light and perfect.
Recipe Ingredients
Fruit – Fresh or frozen peaches and blueberries. Precooking the fruit is a must, it takes just a few minutes.
Gluten free oatmeal – I used quick cooking oats because it doesn’t make the oat topping too oatmeal-y. It gives a hint of oats instead of rolled oats, which are thicker.
Cornstarch – Just a little bit is used to thicken the fruit juices, making the best filling.
Flour – Use gluten free 1:1 flour or all purpose flour if you aren’t gluten free. It’s used to make the oat crumble topping.
How to Make This Gluten Free Blueberry Peach Crisp Using Fresh or Frozen Fruit
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Pre-cook blueberry peach filling
Peel peaches, remove the pits, then slice into ¼-inch slices. Add peaches to a large skillet with sugar, ground cinnamon, vanilla extract, salt, and cornstarch. Use a spoon to gently stir until everything is combined and well coated.
Cook peaches on medium-low heat for 10 – 15 minutes or until the peaches have released most of their juices, but are still firm. Remove from the heat, then start making the oat topping.
Make brown sugar oat topping
In a large mixing bowl, stir together gluten-free flour, gluten-free oatmeal, brown sugar, and salt. Use clean hands to work the cubes of butter into the flour mixture until you have large crumbles and the flour feels like wet sand.
Pour peach filling into a 9-inch pie dish. Stir in blueberries, then evenly sprinkle with oat topping.
Bake in a preheated oven until the peaches are soft and the oat topping is golden brown. Allow the blueberry peach crisp to cool for at least 10 minutes before serving with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Looking For More Recipes?
- Easy Peach Crisp with Frozen Peaches
- Apple Crisp with Oat Topping
- Fresh Cherry Crisp
- Fresh Peach and Cherry Cobbler
- Old Fashioned Peach Cobbler with Fresh or Frozen Peaches
- The Best Homemade Cherry Cobbler Recipe
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Gluten Free Blueberry Peach Crisp Using Fresh or Frozen Fruit
Equipment
- 9.5-inch pie dish
- Large skillet
- Vegetable peeler
Ingredients
Mixed berry peach filling
- 4 cups freshly sliced peaches about 4 – 5 large peaches, or 20 ounces frozen organic peaches
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 teaspoon cornstarch or tapioca starch
- 1 cup blueberries fresh or frozen
Brown Sugar Oatmeal topping
- ¾ cup gluten-free 1:1 flour or all-purpose flour
- ½ cup gluten-free quick-cooking oats
- ⅓ cup light brown sugar
- ½ teaspoon salt
- 6 tablespoons butter cubed
Instructions
- Preheat oven to 350 degrees Fahrenheit
Pre-cook blueberry peach filling
- Peel peaches, remove the pits, then slice into ¼-inch slices. Add peaches to a large skillet with sugar, ground cinnamon, vanilla extract, salt, and cornstarch. Use a spoon to gently stir until everything is combined and well-coated.4 cups freshly sliced peaches, ½ cup granulated sugar, ½ teaspoon ground cinnamon, ½ teaspoon pure vanilla extract, ¼ teaspoon salt, 1 teaspoon cornstarch or tapioca starch
- Cook peaches on medium-low heat for 10 – 15 minutes or until the peaches have released most of their juices, but are still firm. Remove from the heat, then start making the oat topping.
Make brown sugar oat topping
- In a large mixing bowl, stir together gluten-free flour, gluten-free oatmeal, brown sugar, and salt. Use clean hands to work the cubes of butter into the flour mixture until you have large crumbles and the flour feels like wet sand.¾ cup gluten-free 1:1 flour or all-purpose flour, ½ cup gluten-free quick-cooking oats, ⅓ cup light brown sugar, ½ teaspoon salt, 6 tablespoons butter
- Pour peach filling into a 9.5-inch pie dish. Stir in blueberries then evenly sprinkle with oat topping.1 cup blueberries
- Bake for 40 – 50 minutes or until the peaches are soft and the oat topping is golden brown. Allow the crisp to cool for at least 10 minutes before serving with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Notes
Tips and Tricks
- Peaches: If you want to use frozen peaches, use 20 ounces of frozen organic peaches. You really can taste the difference when using organic vs non-organic fruit.
- Oats: Use certified gluten free oats if you are gluten free. Otherwise, any type of quick cooking oats will work here. I like quick cooking oats over rolled oats because it doesn’t make the oat topping too “oatmealy”.
- Make it vegan: by using your favorite dairy-free butter alternative.
