Prepare yourself for the best tastes of the season with this Gluten Free & Dairy Free Blueberry Peach Crisp. Warm it up, add a scoop of vanilla ice cream, and you’ll have summer in a dish with its sweet oatmeal-walnut crisp topping over the juiciest white peaches and freshest blueberries.

With peach season coming to an end here in Ohio, I originally had planned to make a peach crisp to share with you, but blueberries have totally become one of my favorites lately, so I thought I’d throw them into the mix.  

And guess what? I abso-freakin-lutely loooove this combination! The sweet and tart flavors combined along with how the blueberries get so bubbly and peaches turn so juicy – it really is a dessert that I never knew I needed in my life! And if I’m being honest, I could devour the crisp topping as a meal in itself.  It adds a hint of salty, sweet, and nutty together to make this a guilt-free dessert, using all whole food ingredients. 

White Peaches vs. Yellow Peaches

You can certainly use white or yellow peaches in the recipe. I just used white because that’s what was in the fridge, and thats what I’m all about lately – using what I have on hand! While both types of peach will give you a luscious end result, there is a small difference between the two. First, on the outside, yellow and white peaches are obviously distinguished by their skin color. Yellow peaches appear a deep yellow with red or pink blush while white peaches have a pale and pink exterior. The golden flesh of the yellow peach is more acidic, with a tartness that settles as the peach ripens and softens. The white-fleshed peaches are lower in acid and taste much sweeter, whether they are firm or soft. In addition, white peaches are more fragile and bruise much easier than yellow peaches. 

How to Make the Best Blueberry Peach Crisp

As you know by now, I like to keep it simple in the kitchen with ingredients that will give me the most flavor and nutrient-rich quality.  This is one of those recipes where you pretty much throw it all in a bowl and mix it together. It doesn’t get any easier than that!

First, preheat your oven to 350 degrees F. Next, wash your blueberries and peaches, and then slice the peaches. Place the peaches only into a medium sized bowl. It is optional to peel the skin, but I never do. Next, add in the coconut sugar, tapioca flour, vanilla, sea salt, and cinnamon. Mix lightly without breaking up the peaches (remember, if you use white peaches, they are much more fragile than yellow peaches). Pour the peach mixture into a 9 inch pie plate, and add the blueberries into the crevices that are left, spreading the surface lightly with the back of a large spoon or spatula. Let this sit while you prepare the amaaaaazing crisp topping.

For the topping, finely chop 3/4 cup walnuts and set aside. You can give them a quick pulse in the food processor if you want them to blend even more into the crisp topping. Also, set aside about 2 tablespoons of larger chopped walnuts to sprinkle over top at the end. In a medium sized bowl, mix together the finely chopped/pulsed walnuts, almond flour, GF oats, pure maple syrup, melted coconut oil, salt, vanilla, and cinnamon until it is well combined.  Pour mixture evenly over top of the peach mixture and sprinkle the remaining 2 tablespoons of chopped walnuts. Bake uncovered for 28-33 minutes until top is brown and the fruit juices start bubbling. Serve it warm, add a scoop of vanilla ice cream, and you’ll have summer in a dish!

This gluten free & dairy free blueberry peach crisp is practically begging you to bake it before the summer fruit disappears! I promise you won’t regret it! 

If you try this recipe or any of my recipes, I would love to hear how you enjoyed it! Review and comment below to let me know your thoughts, and share your pictures on instagram, tagging @thehealthychelle or #thehealthychelle – I love seeing your recipe creations! You can also follow me on Facebook, Pinterest, and Instagram!

~Michelle Jones, Recipe Developer and Photographer in Cleveland, Ohio

Print Recipe

Gluten Free & Dairy Free Blueberry Peach Crisp

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By Michelle Jones | The Healthy Chelle – Serves: 10

Prep Time: 15 minutes – Cooking Time: 33 minutes

Prepare yourself for the best tastes of the season with this Gluten Free & Dairy Free Blueberry Peach Crisp. Warm it up, add a scoop of vanilla ice cream, and you'll have summer in a dish with its sweet oatmeal-walnut crisp topping over the juiciest white peaches and freshest blueberries.

Ingredients

• 3 peaches, washed and sliced (skin is optional)
• 3 T coconut sugar
• 1 T tapioca flour or arrowroot starch
• 1/2 t vanilla extract
• 3/4 t cinnamon
• pinch sea salt
• 1/2 cup blueberries
• -----
• 3/4 cup finely chopped or pulsed walnuts
• 2 T largely chopped walnuts
• 1/2 c gluten free rolled oats
• 3 T pure maple syrup
• 2 T melted coconut oil
• 1/2 t sea salt
• 1 t vanilla extract
• 1/2 t cinnamon

Instructions

1

Preheat your oven to 350 degrees F.

2

Wash your blueberries and peaches, and then slice the peaches.

3

Place the peaches only into a medium sized bowl. It is optional to peel the skin, but I never do.

4

Next, add in the coconut sugar, tapioca flour, vanilla, sea salt, and cinnamon. Mix lightly without breaking up the peaches (remember, if you use white peaches, they are much more fragile than yellow peaches).

5

Pour the peach mixture into a 9 inch pie plate, and add the blueberries into the crevices that are left, spreading the surface lightly with the back of a large spoon or spatula. Let this sit while you prepare the crisp topping.

6

For the topping, finely chop 3/4 cup walnuts and set aside. You can give them a quick pulse in the food processor if you want them to blend even more into the crisp topping.

7

Also, set aside about 2 tablespoons of larger chopped walnuts to sprinkle over top at the end.

8

In a medium sized bowl, mix together the finely chopped/pulsed walnuts, almond flour, GF oats, pure maple syrup, melted coconut oil, salt, vanilla, and cinnamon until it is well combined.  

9

Pour mixture evenly over top of the peach mixture and sprinkle the remaining 2 tablespoons of chopped walnuts.

10

Bake uncovered for 28-33 minutes until top is brown and the fruit juices start bubbling. 

Nutrition

• 156 Calories
• 17g Carbohydrates
• 10g Fat
• 2g Fiber
• 3g Protein
• 11g Sugar

Notes

*Makes 8-10 servings. Store covered in refrigerator for up to 1 week.