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Celebrate summer with an incredible Blueberry Peach Crisp! Juicy blueberries and peaches combined with a crunchy coconut almond topping for a delightful treat. It’s perfect served warm with a scoop of vanilla ice cream!
One of the best parts of summertime is the fresh fruit desserts! If you’re looking for more delicious fruity recipes, be sure to check out this sugar-free berry galette, these cheesecake stuffed strawberries, or this simple easy fruit salad.
Blueberry Peach Crisp is the most perfect end-of-summer dessert recipe! Blueberries are in season and peaches are perfectly sweet and ripe. While they taste incredible on their own, in my opinion, they are best enjoyed in an irresistible crisp recipe. My family cannot get enough of the sweet bottom layer of juicy blueberries and peaches and the crispy topping of oats, sliced almonds, coconut and coconut sugar. I love to top everything off with a scoop of vanilla ice cream. 🥰
Continue the delicious fruit desserts into the fall with my cozy oatmeal apple crumble! You may also love my Chocolate protein baked oats.
Recipe highlights
- So easy! Enjoy the wonderful flavors and textures of pie but without all the effort.
- Simple ingredients: This sweet treat is made with basic baking ingredients that are more wholesome than most making this easily gluten-free, dairy-free, and vegan!
- Incredibly delicious: My favorite way to enjoy fresh blueberries and peaches! They’re a match made in heaven!
- Great for making ahead of time: Peach blueberry crisp can be made in advance. It stores and reheats really well.
Ingredients you’ll need
This easy blueberry peach crisp recipe uses simple ingredients, plus a few delicious flavor boosters, to give it the perfect balance of sweet and tart flavor. Check out the recipe card at the bottom of the post for all of the exact measurements.
- Peaches: Be sure to use ripe, juicy peaches for the best flavor.
- Blueberries: I love fresh blueberries in this but you can use frozen blueberries as well. No need to thaw!
- Coconut oil: A small amount of coconut oil adds flavor and results in the perfect consistency.
- Lemon: Fresh lemon juice and zest brighten the fruit filling.
- Coconut sugar: For just enough sweetness.
- Vanilla extract: Delicious flavor booster!
- Cornstarch: To thicken the filling.
For the crisp topping
- Oats: A classic ingredient for fruit crisps. I typically use old-fashioned rolled oats but quick oats may also be used.
- Almonds: Adds a nutty crunch to the topping.
- Desiccated coconut: This type of coconut has a fine texture, while shredded coconut has a larger size, like shredded cheese, instead of finely grated cheese.
- Coconut sugar: For sweetening the topping.
- Melted coconut oil: Helps to make the crisp topping perfectly crunchy and golden brown.
See a full list of ingredients and quantities in the recipe card below!
Substitutions and variations
- Sugar: Instead of coconut sugar, you can use brown sugar or granulated sugar for both the filling and the topping.
- Different fruits: Feel free to sub in other fruits! For example, you could use blackberries instead of blueberries or apricots instead of peaches.
- Other nuts: Try chopped pecans or walnuts instead of almonds.
- Cornstarch alternative: Arrowroot powder (also arrowroot flour or arrowroot starch) delivers thickening results similar to cornstarch. You can use the same amount of arrowroot that you would cornstarch.
How to make Blueberry Peach Crisp
Step 1: Preheat the oven to 375ºF and lightly grease a large oven dish with coconut oil. Place the fruits in a large bowl and add the coconut oil, lemon juice, zest, coconut sugar, vanilla and cornstarch. Mix to combine and set aside.
Step 2: In a second bowl, combine the flour, oats, toasted sliced almonds, desiccated coconut, and coconut sugar. Add the coconut oil and stir everything very well until wet and clumpy.
Step 3: To assemble the dish, transfer the mixed fruits to your prepared oven dish. Top with the crisp topping.
Step 4: Bake, uncovered, for 40-45 minutes, or until golden on top.
Rena’s Tips
Recipe Tips
- Peeling the peaches: You don’t have to peel the peaches. As the dessert bakes, the skins will soften and you won’t even notice them when eating. However, you can peel them if you’d prefer.
- Frozen fruit: You can make this with both frozen blueberries and frozen peaches. Do not thaw the blueberries but do thaw the peaches. Place the frozen peach slices in a colander and leave them in the sink until they are thawed and the juices have drained.
- Canned peaches: These will have a softer texture, but you can use canned peaches. To use them, drain the peaches from any syrup or juice.
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Frequently asked questions
Crisps are very similar to crumbles, but include oats and sometimes nuts, whereas crumbles have a topping that is usually just a combination of butter, flour and sugar. Crumble toppings are typically more lumpy than that of a crisp.
Fruit desserts may get watery if a thickening agent is not used. In this recipe, the pectin in the lemon juice and the naturally-occurring pectin in the peaches combined with the addition of cornstarch will help to keep this crisp from becoming too runny. Also, the juices will set as the dish cools. It’s a good idea to let it cool for at least 20 minutes before serving.
Yes, most fruit cobblers and crisps can be frozen and enjoyed later. To freeze, wrap the crisp in plastic wrap and then wrap in foil to keep moisture out and place it in the freezer for up to 2-3 months. When you’re ready to enjoy, thaw and reheat in the microwave or oven. If reheating in the oven, cover the pan with aluminum foil and bake at 350ºF for about 20 minutes or until heated through.
Serving Suggestion
A juicy, warm blueberry peach crisp is so good on its own, but topped with vanilla ice cream, whipped cream, or even a dollop of greek yogurt, this becomes everyone’s favorite dessert.
Storage recommendations
Cooked fruit desserts usually last about 2-3 days. If you are going to eat the crisp within a day of making it, you do not need to refrigerate it. Simply cover it with plastic wrap and leave it at room temperature. After 24 hours, cover it and place it in the fridge. Alternatively, you can refrigerate individual servings in an airtight container.
More delicious desserts
- Sweet Potato Brownies
- Cottage Cheese Cookie Dough
- Healthy Oatmeal Bars
- Flourless Peanut Butter Banana Muffins
- Flourless Chocolate Muffins
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Blueberry Peach Crisp
Ingredients
Filling:
- 4 large peaches cored and sliced into wedges
- 1 1/2 cup fresh blueberries
- 2 tablespoons melted coconut oil
- 1/2 lemon, zest and juice of
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Crisp topping:
- 1 cup old-fashioned rolled oats or quick oats
- 1/2 cup sliced almonds
- 1/4 cup desiccated coconut
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
Instructions
- Preheat the oven to 375ºF and lightly grease a large oven dish with coconut oil.
- Place the fruits in a large bowl and add the coconut oil, lemon juice, zest, coconut sugar, vanilla and cornstarch. Mix to combine and set aside.
- In a second bowl, combine the oats, toasted sliced almonds, desiccated coconut, and coconut sugar. Add the coconut oil and stir everything very well until wet and clumpy.
- To assemble the dish, transfer the mixed fruits to your prepared oven dish. Top with the crisp topping.
- Bake, uncovered, for 40-45 minutes, or until golden on top.
Video
Notes
- Cooked fruit desserts usually last about 2-3 days. If you are going to eat the crisp within a day of making it, you do not need to refrigerate it. Simply cover it with plastic wrap and leave it at room temperature. After 24 hours, cover it and place it in the fridge. Alternatively, you can refrigerate individual servings in an airtight container.
- To freeze, wrap the crips in plastic wrap and then wrap them in foil to keep moisture out and place it in the freezer for up to 2-3 months. When you’re ready to enjoy, thaw and reheat in the microwave or oven. If reheating in the oven, cover the pan with aluminum foil and bake at 350ºF for about 20 minutes or until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The instructions state use flour. But there isn’t flour on the ingredient list.
Thanks for the heads up. I fixed it.
Hubby and the kids loved this. Thank you
Hi Rena, I would like to make this, can I not use almond, and any substitute?
Thanks
Mildred
Hi. You do not have to use almonds or any nuts at all. It just adds a nice crunch and flavor. You can use walnuts or pecans or none at all.
Any suggestions for a coconut oil substitute? I cant have that but would love to make this recipe
Just use melted butter. Should be perfect.