This healthy Peach Blueberry Crisp is a light, summertime dessert that’s both vegan and gluten-free. It’s simple to prepare and always a crowd-pleaser. 
Summer still has plenty to offer, and while cool-weather treats are tempting, juicy peaches and fresh berries deserve their moment. After a big produce run, combining peaches and blueberries in a crisp felt like the perfect way to celebrate the season.
I adjusted the classic crisp to make it healthier without losing flavor. I swapped refined white flour for a gluten-free blend, cut back on sugar, reduced the fat, and replaced butter with coconut oil. The fruit is naturally sweet, so you don’t need excessive sweeteners.
The first version used a touch of agave, which I liked, but it didn’t win over a picky taste-tester. The second try used a small amount of sucanat, an unrefined sugar that retains trace minerals and a caramel-like flavor. It gave the crisp the balance it needed while keeping the recipe closer to whole-food ingredients.
After that tweak, this crisp earned repeat requests and quickly became a weekly treat while summer fruit lasts. Ready to make it yourself? Here’s what you need and how to put it together.
Recipe Ingredients – What You Need
For the topping
- 1 cup gluten-free flour blend
- 1 cup rolled oats
- 1/3 cup sucanat (or preferred unrefined sugar)
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 4 tablespoons room-temperature coconut oil
- 3 tablespoons water
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup chopped almonds
For the filling
- 5–6 peaches, halved, pitted, and sliced into wedges
- 2 cups fresh blueberries
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons gluten-free flour blend
- 1/2 cup sucanat (or to taste)
How to Make Healthy Peach Blueberry Crisp
- Preheat the oven to 375°F (190°C). Lightly oil a medium baking dish (a 9×13-inch oval or similar works well).
For the topping
- In a large bowl, whisk together the gluten-free flour, rolled oats, sucanat, cinnamon, baking powder, salt, and chopped almonds.
- Add the coconut oil, water, and vanilla. Use your fingers or a pastry cutter to work the coconut oil into the dry ingredients until crumbly and evenly combined. Set the topping aside.
For the filling
- Prepare the peaches by halving, pitting, and cutting them into wedges.
- In a large bowl, combine the peaches, blueberries, lemon juice, lemon zest, gluten-free flour, and sucanat. Toss gently to coat.
- Pour the fruit mixture into the prepared baking dish and spread it into an even layer. Sprinkle the topping evenly over the fruit.
- Bake in the preheated oven for about 45 minutes, or until the topping is golden-brown and the fruit juices are bubbly. Remove from the oven and let cool slightly before serving.
This version of peach-blueberry crisp is a summer favorite because it keeps the bright flavor of fresh fruit while trimming back refined ingredients and excess fat. It’s easy to adapt—swap in different nuts, use other berries, or reduce the sweetener slightly if your fruit is especially ripe.
Serve warm on its own or with a scoop of dairy-free ice cream for an extra-special treat. Give this Healthy Peach Blueberry Crisp a try and see how often it becomes a go-to dessert while stone fruit is in season.
Description
This Peach Blueberry Crisp is vegan, gluten-free, and effortless to make—perfect for showcasing summer fruit.
Ingredients
For the topping
- 1 cup gluten-free flour blend
- 1 cup rolled oats
- 1/3 cup sucanat
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 4 tablespoons room-temperature coconut oil
- 3 tablespoons water
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup chopped almonds
For the filling
- 5–6 peaches
- 2 cups blueberries
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons gluten-free flour blend
- 1/2 cup sucanat
Instructions
- Preheat oven to 375°F (190°C) and lightly oil a medium baking dish.
- Make the topping: whisk together dry ingredients and almonds, then add coconut oil, water, and vanilla. Work the oil into the mixture until crumbly.
- Prepare the filling: combine peaches, blueberries, lemon juice, lemon zest, flour, and sucanat. Toss to coat.
- Transfer fruit to the baking dish, evenly sprinkle the topping over the fruit, and bake for about 45 minutes until bubbly and golden.
Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6–8 servings
- Category: Dessert
- Cuisine: American
Nutrition (approximate per serving)
- Serving Size: 1 of 8 servings
- Calories: 353
- Sugar: 29.8 g
- Sodium: 0.3 mg
- Fat: 11.8 g
- Carbohydrates: 61.5 g
- Protein: 6.3 g
If you make this recipe, consider sharing your photo on Instagram and tagging the account that inspired it. Enjoy this bright, wholesome dessert while summer fruit is at its peak.
Please note that some links in the original post were affiliate links.
This recipe was originally published in August 2011 and updated with simplified steps and new photos in July 2020.