Peach Blueberry Crisp Gluten-Free
The perfect summer recipe highlighting peaches and blueberries. This peach blueberry crisp gluten-free is easy to make and super yummy when it’s warmed up with a scoop of ice cream.
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I love fruit desserts. This peach blueberry crisp is one of my favorites, with a scoop of ice cream and a caramel drizzle it becomes the perfect summer dessert. Nectarines would also be a great subsitute for the peaches.
The Difference Between a Crisp, Crumble, and Cobbler
I always believed that a crisp and crumble were the same thing, but I recently realized that they were similar with a few minor changes.
Crisp– A crisp is a fruit dessert with a topping made of oats, flour, butter sugar, and sometimes nuts.
Crumble– A crumble is similar to a crisp, however, the topping doesn’t contain oats or nuts.
Cobbler-A cobbler is a fruit dessert with a biscuit topping.
The Filling
Peel and slice the peaches into a large bowl, then add the blueberries. Mix them together, then add the brown sugar, the lemon juice, a pinch of salt and the tapioca, arrowroot or cornstarch to help thicken the fruit juices. Mix again, then let it sit as you prepare the topping.
The Crisp Topping
Combine the flour, oats, brown sugar, cinnamon in a large bowl. Then, cut the butter into cubes and add it to the flour mixture. At this point, you can either use a pastry cutter, fork, or your fingers to blend in the butter, making sure it is blended into small pea size pieces and crumbly.Â
Putting It All Together
A buttered or greased baking pan is ideal to help everything not stick to it and for easy scooping. Once the pan is greased, add all the peaches and blueberries including their juices. Then, evenly top with the crisp topping. Bake until everything is hot and bubbly and the crisp is browned. If using flaky sea salt, once the crisp comes out of the oven, lightly sprinkle on top.
You can serve it in a bowl, with a nice scoop of ice cream and if you’re feeling really decadent then a drizzle of caramel sauce. None of these are necessary as the crisp is just as delicious on its own, but sometimes, especially if entertaining, it’s nice to make it extra special.
Peach Blueberry Crisp Gluten-Free
Materials
Topping
- 1 cup Gluten-free flour or regular flour
- 1 cup Gluten-free rolled oats or regular oats
- 1/2 cup Cold unsalted butter
- 1/2 cup Light Brown Sugar
- 1 tbsp Cinnamon
- Flaky sea salt optional
Filling
- 4 cups Peaches, peeled and sliced (see notes if using frozen) approx 7 peaches
- 1 heaping cup Blueberries (see notes if using frozen)
- 1 tbsp Lemon Juice
- 6 tbsp Brown Sugar
- 1 tbsp Arrowroot powder, Tapioca or Cornstarch
Instructions
- Preheat oven to 350°f. Grease an 11x7 or 8x8 baking pan.
Make the Filling
- Peel and slice the peaches, then add them to a large bowl. Add the blueberries.
- Mix in 6 tbsp of brown sugar, lemon juice, and 1 tbsp of the arrowroot, cornstarch, or tapioca starch. Mix well and set aside.
Make the Topping
- In a medium-size bowl, add gluten-free flour, gluten-free oats, brown sugar, and cinnamon. Mix well.
- Cut butter into 1-inch cubes and add it to the flour/oat mixture. Using a pastry cutter or a fork cut in the cold butter until it is crumbly. Set aside.
- Pour the peach/blueberry mixture into your baking dish, then evenly sprinkle the topping all over the fruit. Place baking dish on sheet pan to catch any spills that may occur.
- Bake for 30-35 min or until the crisp is bubbly and the top has browned.
- Sprinkle with flaky sea salt if desired. Serve with ice cream
Notes
Nutrition
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The peach and blueberry crisp was so easy to make. I made it for a dinner party tonight and not a drop left. I used white peaches which are my favorite.
I love white peaches. So glad everyone loved the recipe.