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 summer dessert and it’s paleo, dairy-free, gluten-free, and vegan.
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 ripe peaches and blueberries 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.
This post includes affiliate links to recommended products. You can read my full disclosure here.
Start with the filling
If you’re a fan of blueberry crisp, you have to try it with peaches! This is my family’s favorite summer dessert.
I don’t add anything at all to the filling for this 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. Frozen fruit has extra moisture and can make the filling watery.
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.
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.
Then use your hands 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.
Serve this gluten-free blueberry crisp with whipped coconut cream or dairy-free ice cream for dessert. Or serve it for breakfast — the leftovers are perfectly paired with an iced latte.
More easy dessert recipes
Peach Blueberry Crisp
Ingredients
- 4 large fresh peaches sliced
- 1 pint fresh blueberries
Topping
- 150 grams almond flour about 1-1/2 cups
- 1 cup chopped pecans
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil melted
- 1/4 cup honey or maple syrup
Instructions
- Preheat oven to 350 degrees and grease 9-inch pie plate.
- Layer peaches and blueberries in pie plate.
- Combine topping ingredients and crumble over fruit.
- Bake 45-50 minutes until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with foil.
Notes
Nutrition
More healthy blueberry recipes
Martha
Can I use olive oil instead of the coconut oil?
Lisa
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.
Austen N Ashley Graver
Is the Honey a must? I can’t have it :/
Lisa
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.
Melody
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!!
Lisa
Awesome! My mom loves this one too. 🙂
Samantha
Can I substitute coconut flour for almond flour?
Lisa
Samantha, almond flour and coconut flour have very different properties so they can’t be substituted for each other in recipes.
Bonnie blackman
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?
Lisa
Hi Bonnie, I use either Honeyville or Wellbee’s. I’m glad your family liked it!
Ellen Truiett
I used maple syrup in place of honey. Worked well!
Lisa
Awesome! Thanks for letting me know. 🙂
Barbara
Where is the coconut oil used?
dani
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.
Lisa
I’m so glad! Putting your own twist on it is one of the best thing about learning new recipes. 🙂
Carol
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!
Lisa
Thanks Carol! This is one of my huband’s favorites, I make it with mixed berries sometimes too! 🙂
Riley
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!
Lisa
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. 🙂
Sara
May oat flour be substituted for the almond flour?
Lisa
Hi Sara, nut flours and grain flours have very different properties so they can’t be substituted for each other in recipes.
andrea
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.
Shirley @ gluten free easily (gfe)
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
Katie
Do you have the nutritional information for this recipe? I tried it last night for a dinner party and it was a huge hit!