Blueberry Peach Crisp

A white baking dish filled with baked blueberry and peach topped with an oatmeal crisp mix.

5 from 1 vote

Celebrate summer with an incredible Blueberry Peach Crisp! Juicy blueberries and peaches come together with a crunchy coconut almond topping for a delightful treat. It’s perfect served warm with a scoop of vanilla ice cream!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Author: Rena

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