This Gluten Free Blueberry Peach Crisp is naturally sweetened with maple syrup and no other sugar. It’s a simple dessert recipe that is so easy to make even your kids can help. The topping has gluten free oats and crunchy pecans, giving the dish a warm, nutty flavor. Try it for the last taste of summer!
This recipe was so fun to create. I love summer peaches, and also love a good fruit crisp, so had to put the two hand in hand. I went searching to find a good gluten free crisp recipe and found this one by The Lemon Bowl. I used it as a jumping off point for this recipe, but altered several things to my liking.
Which was the right move, because when testing this recipe it got so many rave reviews I knew I must have a hit. And now onto the recipe. First up, peeling the peaches.
How To Peel a Peach
I describe this process in my Peach Rose’ Sangria recipe (which is another fun celebration of summer), but will repeat the steps here so you don’t have to go hunting to find it.
The best way to peel a peach is to make a small slice into the skin with a sharp paring knife (or other sharp knife). I like to use one that is a little curved as it helps make the peeling a bit easier, but it’s not necessary.
Once the skin is cut into, start sliding the knife back and forth between the skin and the flesh of the peach. You can use your thump (and your other hand) to balance the peach on the cutting board while you do this. You will likely get some of the flesh with the skin, but that’s okay, just do your best.
If your peach is good and ripe, sometimes you can pull the skin away (as is shown on the picture on the far right in the first row below). This is great as it leaves all the flesh of the peach alone, but if your peach isn’t quite ripe enough it can take forever.
Once your peach is peeled, you’ll start cutting into it.
How to Cut a Peach
Take your knife and insert it into the peach from top to bottom (see the picture on the far left of the bottom row above). Then move your knife over about a quarter of an inch and make another cut into the peach.
Turn your knife slightly so the handle and blade are parallel to the surface of the cutting board, then slide the knife back and forth a little to cut the peach slice away from the pit. Lift the slice out with the knife and do the same all the way around the rest of the peach, discarding the peel and pit.
Place all the peach slices into the dish you’re going to bake everything in. Once that’s done, wash then add in the blueberries on top of the layer of peaches.
How to Assemble the Crisp
This is so easy it’s almost embarrassing. You’ve got the peaches and blueberries already in there. Next you’ll add in all the topping ingredients into a large mixing bowl, mix them all together with a wooden spoon, then put them in a layer on top of the fruit. And that’s it.
Here’s what the ingredients will look like in the bowl (in case you’re curious). You can see you want the pecans chopped up a decent amount, but they don’t need to be super finely chopped.
And here’s a process shot of how to assemble the crisp, with the far right being all the way cooked with a golden brown top.
You’ll cook the crisp for 40 minutes in the 375 degree F oven, checking on it at the end to make sure the top is browned to your liking. You may need to rotate the dish to get an even browning on top if your oven doesn’t heat evenly.
And that’s it! Serve this bad boy with some vanilla ice cream (my favorite) or even a dollop of fresh whipped cream.
Still in need of some dessert ideas? Try these on for size:
– Crustless Banana Cream Pie Cups (one of my most popular recipes!)
– Cranberry Orange Dark Chocolate Bark
– Raspberry Peach Nice Cream
– Simple Summer Berry Paleo Parfait
– White Chocolate Candied Lemon Slices
If you try this Gluten Free Blueberry Peach Crisp recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. Seriously, I love hearing from you!
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Recipe for Gluten Free Blueberry Peach Crisp
- 8 large peaches
- 1 pint blueberries
- 2.5 cup gluten free oats
- 1/3 cup almond meal or flour, fine
- 1/3 cup shredded coconut unsweetened
- 2/3 cup pecans chopped
- 1/2 cup maple syrup
- 1/3 cup melted butter
- 1.5 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- A small sharp knife (a paring knife if you have it)
- A cutting board
- A large baking dish (9x13 rectangle or something of similar size)
- Measuring cups and spoons
- A wooden spoon
- Preheat the oven to 375 degree F.
- Peel off the skin of the peaches with the small sharp knife and cutting board.
- Cut the peaches into slices with the knife. First make a cut into the peach from top to bottom, then do the same cut about a quarter inch to the right. Then scoop the knife under the peach flesh to cut it away from the peach. Peach slices can be put on the cutting board or directly into the pitcher. Repeat the process until all of the peach is sliced up. Discard the peels and the pits.
- Place the peaches in a large baking dish, either a 9x13 rectangular one or a large oval one of similar size. Spread them into an even layer.
- Wash and dry the blueberries, then spread them out in the dish on top of the peaches.
- Combine the remaining ingredients for the topping into a large bowl, measuring the right amount with measuring cups and spoons, and mix with a wooden spoon until well combined.
- Pour the topping into the dish and spread evenly over the fruit with the wooden spoon.
- Place the dish in the oven and cook for 40 minutes, until top is golden brown and filling is bubbling.
- Serve by itself, with ice cream, or whipped cream on top.