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Easy Gluten-Free Peach Blueberry Crisp Recipe with Perfect Oat Topping

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A quick and easy gluten-free peach blueberry crisp with a buttery, lightly spiced oat topping that is perfectly crisp and comforting. Ideal for summer gatherings and made with simple pantry staples.

Ingredients

Scale
  • 4 cups fresh peaches, peeled and sliced (about 4 medium peaches) – ripe but firm
  • 1 cup blueberries, fresh or frozen (no need to thaw)
  • 1/4 cup granulated sugar (adjust to taste, depending on peach sweetness)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 teaspoons cornstarch or arrowroot powder
  • 1 cup gluten-free rolled oats
  • 1/2 cup almond flour
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and diced (or coconut oil for dairy-free)
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine 4 cups sliced peaches and 1 cup blueberries. Add 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 teaspoons cornstarch. Toss gently until the fruit is evenly coated.
  3. Transfer the fruit mixture to your 9-inch baking dish, spreading it out evenly.
  4. In another bowl, mix 1 cup gluten-free rolled oats, 1/2 cup almond flour, 1/3 cup packed light brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add 6 tablespoons cold, diced unsalted butter.
  5. Cut the butter into the dry ingredients using a pastry cutter, two forks, or your fingers until the texture resembles coarse crumbs with some small chunks of butter. Fold in 1/4 cup chopped pecans or walnuts if using.
  6. Evenly sprinkle the oat topping over the fruit filling in the baking dish. Press down lightly to help it adhere and form a cohesive layer.
  7. Bake the crisp for 40-45 minutes until the topping is golden brown and crispy, and the fruit filling is bubbling around the edges. If the topping browns too quickly, loosely cover with foil for the last 10 minutes.
  8. Let the crisp cool for at least 15 minutes before serving.

Notes

Use cold butter to achieve a flaky, crumbly topping. Avoid overmixing the topping to keep pea-sized butter chunks. Peeling peaches is easier if blanched briefly in boiling water then iced. Adjust sugar based on fruit sweetness. If topping browns too fast, tent with foil. Let crisp cool 10-15 minutes before serving to thicken juices. Frozen fruit can be used with a few extra minutes baking time. For dairy-free, substitute butter with coconut oil.

Nutrition

Keywords: gluten-free, peach crisp, blueberry crisp, oat topping, summer dessert, easy dessert, fruit crisp, dairy-free option

Find it online: https://twinkletaste.com/easy-gluten-free-peach-blueberry-crisp-recipe-with-perfect-oat-topping/