Peach season is short, so go head and make yourself this gluten-free peach crisp recipe with blueberries. It’s easy to make, naturally sweetened, and is the perfect dessert for summer!
This healthy peach crisp is topped with a delicious cinnamon oat crumble that is gluten free and refined sugar free. I love it with some coconut whipped cream on top, but if ice cream is your thing (and it can be mine, too), throw on a scoop – or two – of vanilla ice cream. You just can’t go wrong.
What makes this so healthy? The peach and blueberry filling does not contain any added sugars. In my opinion, the fruit is sweet enough so there is no need to add in any extra sweeteners in the filling… even the natural kind. The crumbly crisp topping is sweetened with coconut sugar; keeping the entire dessert refined sugar free. Now this is my kind of dessert (and I hope yours, too)!
This gluten-free peach crisp scores a 10 on the health scale… so much so that I would even be okay eating this for breakfast… okay, wait, I have eaten it for breakfast. It’s official… this could be classified as dessert or breakfast.
Gluten-free Peach Crisp Recipe Ingredients
This healthy peach crisp recipe calls for just 9 ingredients!
- Peaches – yes, you’ll need some of these… it is a peach crisp recipe 🙂 Clean food tip: peaches are on the dirty dozen list, so I recommend organic if possible.
- Blueberries – I just figured I’d switch it up a bit and add in some berries and I think peaches and blueberries are a great combo! Although blueberries are not on the dirty dozen list, berries are typically high in pesticides, so I recommend organic if possible.
- Lemon juice – a little lemon juice helps to bring out the flavor of the fruit.
- Cinnamon – a fruit crisp just wouldn’t be right without cinnamon. This adds the perfect spice to this baked fruit dish.
- Arrowroot or tapioca starch – this is needed to help thicken the peach and blueberry juices that are created as it’s baked. You don’t want to end up with fruit soup!
- Oats – oats are part of the yummy, crispy crumb topping. Use certified gluten-free rolled oats (also called old fashioned oats) to ensure it’s gluten free.
- Almond flour – almond flour is used in the crumb topping and is a great way to keep this dessert gluten-free.
- Coconut sugar – a great refined sugar free option to sweeten the crumb topping.
- Coconut oil – Used for the crumb topping to keep this gluten-free peach crisp recipe dairy-free.
How to Make This Peach Crisp Recipe
This gluten-free peach crisp comes together in about 10 minutes and bakes to perfection in about 45 minutes.
1. Start by slicing the peaches into ½” slices. Do to so, cut the peach in half all the way around the core and then twist each side the opposite way until the peach breaks in two. Slice each half into slices.
2. Combine the sliced peaches, blueberries, lemon juice, cinnamon, and arrowroot or tapioca starch/flour in a medium sized bowl. Mix until combined and then scoop into a cast iron skillet or 8×8 baking dish.
3. Next, mix up the crumb topping. Rinse the bowl you used for the peaches (so you don’t have to dirty more dishes) and add oats, almond flour, coconut sugar, and salt; mix until combined. Then add the coconut oil in small chunks. Use a spoon to scoop small pieces of the oil into the mixture. Using the back of the spoon, work the coconut oil pieces into the oat mixture. Press the oil into the mixture until it begins to form smaller, crumb like pieces and the oil has been incorporated into the topping mix.
4. Pour the crumb topping over the peach and blueberry mixture. Bake for 45 minutes at 350 degrees F. Allow the peach crisp to sit for 15 minutes before serving. This allows the juices to thicken so you don’t end up with a peach soup!
5. Serve with coconut whipped cream, vanilla ice cream, or just as is. Devour and enjoy!
Do I Need to Take the Skin Off the Peaches?
This is totally your call. I actually don’t take the skin off the peaches… it’s just another step, and I honestly don’t mind the skin (plus it’s healthier to leave the skin on). But, if you don’t want the skin on your peaches, then yes, you can absolutely take the skin off.
To take the skin off, you need to blanch the peaches. To do so, bring a large pot of water to a boil. Place peaches in the boiling water for about 2 minutes and then carefully transfer the peaches to a bowl of ice cold water (boil 2-3 peaches at a time if you have a smaller pot). Let them sit in the water for a minute or two. Remove the peaches from the cold water and pull the skin off. The skin should just fall off the peaches.
Peaches – if fresh peaches aren’t an option, you can use sliced frozen peaches. Let the frozen peaches thaw first and drain any juices that you can. Frozen peaches will have more juice than fresh.
Coconut oil – If you’re not dairy free, you can sub regular butter for the coconut oil.
Coconut sugar – Any granulated sugar will do as a replacement, like brown sugar or regular white sugar, but know this will take away from the crisp being refined sugar free.
Almond flour – If you have a nut allergy, or just don’t have almond flour on hand, you can use oat flour, a gluten-free blend, or regular flour. If using regular flour, your crisp will not be gluten-free anymore. In addition, I recommend whole wheat, or white whole wheat flour, since those are less refined/considered a whole food.
Arrowroot Starch – also know as arrowroot powder or arrowroot flour, it can be replaced with tapioca starch (also know as tapioca flour) or corn starch.
Blueberries – Like I mentioned, I love the combination of peaches and blueberries, but you could use blackberries, or any other berry. Or skip them all together and use 2 additional peaches instead.
More Recipes I Think You’ll Like
If you make this gluten-free peach crisp recipe, please let me know what you think! Leave a comment and a star rating below and/or share a photo on Instagram and mention @CleanPlateMama.
Gluten-free Peach Crisp
Ingredients for the Peach Filling
- 5 cups sliced peaches (about 5 large peaches)
- 1 cup blueberries
- 1 tbsp. fresh lemon juice
- 2 tbsp. arrowroot starch/flour (or tapioca starch/flour)
- 1 tsp. cinnamon
Ingredients for the Crumb Topping
- 1 1/4 cup certified gluten-free rolled oats (also known as old fashioned oats)
- 1/2 cup almond flour
- 1/4 cup coconut sugar (also called coconut palm sugar)
- pinch of sea salt
- 1/4 cup coconut oil
- Preheat oven to 350 degrees.
- Add sliced peaches, blueberries, lemon juice, arrowroot starch, and cinnamon to a medium sized mixing bowl. Mix until peaches and blueberries are evenly coated with the arrowroot and cinnamon. Pour fruit mixture into a 10" cast iron skillet or 8×8 baking dish and spread out evenly.
- Make the oat topping by adding the oats, almond flour, coconut sugar, and salt to a medium sized mixing bowl. Mix until combined. Then fold in the coconut oil. Using a spoon, scoop tablespoon sized scoops of coconut oil into the topping mix. Once all oil has been added, using the back of the spoon, push down the pieces of oil into the mix until most of the topping has been incorporated into the coconut oil (some crumbly pieces may start to form). Sprinkle oat crumble topping on fruit mixture.
- Bake for 40-45 minutes, or until crumb topping is lightly browned and fruit filling begins to bubble.
- Let sit for 15 minutes before serving. This is very important as it further allows the arrowroot to thicken the fruit filling.
- Serve with coconut whipped cream, ice cream, or as is. Enjoy!
- If you’re not dairy free, you can substitute regular butter for the coconut oil.
- If you have a nut allergy, or don’t have almond flour, you can sub oat flour, a gluten-free flour blend, or regular flour (I recommend white whole wheat flour – note if using regular flour this will no longer be gluten free).
- If you aren’t gluten free, you can use regular rolled oats. I do not recommend quick cooking oats.
- This is best eaten fresh. However, leftovers will stay good in the fridge for up to 2 days.