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    Home » Desserts

    Peach Blueberry Crisp (Gluten Free, Paleo, Vegan)

    August 24, 2021 Updated: August 24, 2021 by Lisa Wells / 27 Comments

    Easy gluten free blueberry crisp

    This simple peach blueberry crisp is so easy to put together with fresh peaches and blueberries and a quick crumble topping. It's the perfect easy dessert for summer and it's gluten-free, dairy-free, paleo and vegan.

    Gluten blueberry crisp

    The best summer desserts keep it simple. And this easy fruit crisp recipe is no exception. You can make it with all different kinds of fruit, but this peach blueberry is my go-to combination.

    Fresh blueberries and ripe peaches make the filling naturally sweet. And the easy pecan crumble topping is so good! The combination of pecans and coconut oil in the crumb crust tastes buttery to me — without adding any butter or ghee. This crisp is completely dairy-free, gluten-free, grain-free, and refined sugar-free.

    If you're a fan of blueberry crisp, you have to try it with peaches! This is my family's favorite summer dessert and a great way to use seasonal fruit.

    And if you love a fruit crisp, try this easy apple crisp recipe without oats for fall!

    This post includes affiliate links to recommended products. You can read my full disclosure here.

    Ingredients

    This gluten-free dessert recipe takes just a handful of healthy ingredients. Here's what you'll need to make it:

    • Peaches - fresh peaches have the best flavor
    • Blueberries - use fresh ripe blueberries
    • Almond flour - is the gluten-free flour of choice in this recipe
    • Pecans - I recommend pecans for their buttery taste
    • Coconut oil - replaces the butter in the crumble topping
    • Honey or maple syrup - I love honey in this recipe, but you can also use pure maple syrup
    • Sea salt - to bring out the sweetness

    Start with the filling

    While traditional recipes for fruit crisps add brown sugar and all-purpose flour to the filling, I don't add anything at all to the peach and blueberry filling for this easy recipe.

    I like the pure unadulterated fruit baked until it's soft and bubbling. The sweetness and the amount of juice depend on the ripeness of your fruit. It turns out a little bit different every time, but it's best with perfectly ripe summer berries and peaches.

    Be sure to use fresh fruit for this, not frozen blueberries and peaches. Frozen fruit has extra moisture and can make the filling watery. If you want a thicker filling, you can toss the fruit with little arrowroot starch before adding it to the baking dish.

    Peach blueberry crisp with almond flour crumble top

    Make the crumble topping

    The crisp topping couldn't be easier. It's just a quick mix of almond flour (I use this one), pecans, salt, coconut oil, and honey or maple syrup that you sprinkle on top of the blueberries and peach slices.

    In a large bowl, stir the topping ingredients together lightly, just until clumps start to form. You're not looking for a smooth mixture here, you want the crumbs so you can get the perfect crumble texture.

    Using your hands is the best way to "crumble" the topping evenly over the fruit. Don't try to spread it out or pack it down. This gives you lots of surface area to brown up and lets the filling bubble through a bit.

    Then just pop it in the oven to bake. This is one of the easiest desserts to make.

    Serve this gluten-free blueberry crisp with whipped coconut cream or a scoop of vanilla ice cream (try one of these dairy-free ice creams!) for dessert. Or serve it for breakfast — the leftovers are perfectly paired with an iced latte.

    Blueberry crumble with almond flour

    More healthy blueberry recipes

    If you love blueberry desserts, you may also like these easy gluten-free blueberry recipes.

    • Almond Flour Blueberry Muffins [Video]
    • Lemon Blueberry Scones
    • Blueberry Pie Smoothie
    • Red, White and Blue Berries and Cream
    Peach Blueberry Crisp

    Peach Blueberry Crisp

    This easy peach blueberry crisp is the perfect summer dessert. Fresh summer peaches and juicy blueberries make the filling naturally sweet.
    4.67 from 6 votes
    Print Save Email
    Prep Time: 10 mins
    Cook Time: 45 mins
    Total Time: 55 mins
    Servings: 8 servings
    Course: Dessert
    Cuisine: American
    Diet: Dairy Free, Gluten Free, Paleo, Vegan, Vegetarian
    Author: Lisa Wells

    Ingredients

    • 4 large fresh peaches sliced
    • 1 pint fresh blueberries

    Topping

    • 150 grams almond flour about 1-½ cups
    • 1 cup chopped pecans
    • ¼ teaspoon sea salt
    • ¼ cup coconut oil melted
    • ¼ cup honey or maple syrup

    Instructions

    • Preheat oven to 350 degrees and grease a 9-inch pie plate or baking pan.
    • Layer peaches and blueberries in pie plate.
    • Combine topping dry ingredients in a large mixing bowl, then stir in the wet ingreninets until crumbs form. Crumble the topping over the fruit.
    • Bake 45-50 minutes until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with foil.

    Notes

    For vegan option, use maple syrup instead of honey.
    Serve with a scoop of ice cream (dairy-free options here) or coconut whipped cream.

    Nutrition

    Calories: 354kcal Carbohydrates: 30g Protein: 6g Fat: 26g Saturated Fat: 7g Sodium: 74mg Potassium: 249mg Fiber: 6g Sugar: 22g Vitamin A: 284IU Vitamin C: 11mg Calcium: 57mg Iron: 1mg
    Keyword: gluten-free blueberry crisp, peach blueberry crisp
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

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    Reader Interactions

    Comments

    1. Martha

      August 27, 2013 at 5:40 pm

      Can I use olive oil instead of the coconut oil?

      Reply
      • Lisa

        August 28, 2013 at 10:49 am

        I haven’t tried this recipe with olive oil so I don’t know if that will work. I have tried it with ghee, and ghee is a good substitute for the coconut oil.

        Reply
    2. Austen N Ashley Graver

      October 15, 2013 at 8:43 am

      Is the Honey a must? I can't have it :/

      Reply
      • Lisa

        October 15, 2013 at 12:06 pm

        The honey just adds a little sweetness to the crisp topping. If you can't have honey, substitute with your favorite sweetener or just leave it out. Add a little extra coconut oil to the topping, if needed, to get it to a "crumb" consistency.

        Reply
    3. Melody

      July 01, 2014 at 11:02 am

      Made this for my gluten- and dairy-free mom, and she LOVED it, as did the rest of my (non-diet-restricted) family!! Thanks for the recipe, this is definitely a keeper!!

      Reply
      • Lisa

        July 02, 2014 at 5:37 pm

        Awesome! My mom loves this one too. 🙂

        Reply
    4. Samantha

      July 12, 2014 at 12:08 pm

      Can I substitute coconut flour for almond flour?

      Reply
      • Lisa

        July 13, 2014 at 8:26 pm

        Samantha, almond flour and coconut flour have very different properties so they can’t be substituted for each other in recipes.

        Reply
      • Bonnie blackman

        July 31, 2016 at 9:08 pm

        Stopped at fruit stand for fresh peaches and blueberries. Made the recipe for dinner dessert tonight. My family liked it a lot!!! Thank you! However the almond flower brand I used made it a little gritty. What brand of almond flour do you use?

        Reply
        • Lisa

          August 01, 2016 at 5:14 pm

          Hi Bonnie, I use either Honeyville or Wellbee's. I'm glad your family liked it!

          Reply
    5. Ellen Truiett

      July 13, 2014 at 10:22 am

      I used maple syrup in place of honey. Worked well!

      Reply
      • Lisa

        July 13, 2014 at 8:21 pm

        Awesome! Thanks for letting me know. 🙂

        Reply
    6. Barbara

      July 31, 2014 at 3:13 pm

      Where is the coconut oil used?

      Reply
    7. dani

      November 14, 2014 at 12:30 pm

      Thanks for the inspiration! I used this as a foundation for trying a dessert and it was awesome!!! But I'm relatively new at paleo style eating and all the relearning how to cook with new ingredients.

      Reply
      • Lisa

        November 15, 2014 at 10:21 am

        I'm so glad! Putting your own twist on it is one of the best thing about learning new recipes. 🙂

        Reply
    8. Carol

      March 28, 2015 at 7:06 pm

      Fantastic recipe! I used mixed berries for the fruit and I replaced the coconut oil with butter and didn't melt it but cut it into the dry ingredients with a pastry blender then stirred in the honey. Thanks for a great recipe, I'm sure I will be using it often!

      Reply
      • Lisa

        March 29, 2015 at 3:44 pm

        Thanks Carol! This is one of my huband's favorites, I make it with mixed berries sometimes too! 🙂

        Reply
    9. Riley

      June 07, 2015 at 10:55 pm

      What about storage? Once cooked, should it be stored at room temp or in the fridge? This is my sister's absolute favorite dessert by the way- thank you so much for the recipe!

      Reply
      • Lisa

        June 12, 2015 at 1:29 pm

        I store it in the fridge and let it come to room temperature or warm it in the oven before serving. It's my husband's favorite dessert too - it never lasts long at our house. 🙂

        Reply
    10. Sara

      July 10, 2015 at 9:13 am

      May oat flour be substituted for the almond flour?

      Reply
      • Lisa

        July 11, 2015 at 1:30 pm

        Hi Sara, nut flours and grain flours have very different properties so they can't be substituted for each other in recipes.

        Reply
    11. andrea

      May 23, 2016 at 9:07 pm

      My husband and I had this tonight. It was really good. Tho' I would change the "coconut oil" to butter. Other than that really good.

      Reply
    12. Shirley @ gluten free easily (gfe)

      June 24, 2016 at 12:56 am

      Another pretty simple and wonderful recipe! The topping sounds especially great and ideal for many other desserts, too. I appreciate you sharing this pie on Gluten-Free Recipe Fix, Lisa!

      Shirley

      Reply
    13. Katie

      September 16, 2018 at 2:10 pm

      5 stars
      Do you have the nutritional information for this recipe? I tried it last night for a dinner party and it was a huge hit!

      Reply
    14. Blaine

      June 21, 2021 at 2:05 am

      Thank you! My peaches were starting to go, and I wanted something simple and easy to do with them. Was pleasantly surprised by how tasty this was. I was worried because so many other fruit based desserts use SO much sugar, which I'm really trying to cut back on.

      Reply
    15. Hana

      June 13, 2022 at 1:33 pm

      Not a fan of Pecan, can I use walnut instead?

      Reply
    16. Hana

      June 16, 2022 at 11:12 am

      Made this yesterday but I substituted walnuts for pecans (not a fan of pecans) and it was the best crumble I have ever had. Thanks for a wonderful recipe.

      Reply

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