Gluten Free Maple Peach Blueberry Crisp
This gluten-free Peach Blueberry Crisp is high in Omega-3 fatty acids and sweetened with maple sugar! Leave the skins on the peaches for more fiber.
The peaches at the market lately have been so tempting. I really can’t resist them! I was thinking I wanted to make some sort of peach crisp, buckle or cobbler for you all today. What do you think about that?
I ended up deciding on using peaches and blueberries in a gluten-free crisp since we have so many blueberries from a recent picking bonanza.
What is the Difference Between Peach Crisp, Peach Cobbler and Peach Buckle?
Crips, cobbler and buckles all are fruit desserts with toppings, but they’re all a bit different.
Cobbler is topped with biscuits, and the topping resembles stones in a cobble stone street. Check out this Gluten-free Peach Cobbler to see what I mean.
Buckle is more like a cake with fruit in it. You make a batter and then either fold in the peaches like this version, or pour it around the fruit. The top is often uneven where it caves in around the soft fruit, which gives it its name.
To make it gf, I just used gluten-free oats and rice flour instead of wheat flour in the topping. And I thickened the peach and blueberry filling with cornstarch.
Peach crisp on the other hand has a sugary topping made from a mix of sugar, flour and butter. Some versions have oats and nuts like my Apple Crisp Recipe. My Blueberry Peach Crisp version today is gluten-free though! Plus I have added a couple other optional ingredients. See more below!
If you’re in the mood for more Gluten-free Baking once the weather cools off in a month or so make sure you check out this super tasty Easy Vegan Gluten-free Apple Crisp from Food Faith Fitness! I dare you not to eat the whole thing!
Boosts To Make This Peach Crisp More Healthy
Omega Three Fatty Acids:
I added in some flax seed and walnuts in the topping also add Omega threes!
For more fiber you can leave the skin on the peaches. I think taking them off (there’s directions how to do that in the recipe) makes the crisp more juicy. And my kids liked it better without the skin. But if you’re rushed on time or you want the bonus of more fiber feel free to leave the skins on the peaches.
Maple Sugar Sweetened:
- I used maple sugar to sweeten this recipe. I love the way maple goes with peaches. And butter. And nuts. And Bourbon. So it seemed like a logical sweetener to use for this recipe.
- Plus I am obsessed with it. So there’s that.
- Maple sugar is the next big thing, and if you haven’t tried it yet, I highly recommend it.
- If you can’t find it you can use Coconut Sugar like Tessa did to sweeten her Fresh Cherry Crumble recipe.
What is Maple Sugar
- It is basically maple syrup that is cooked to a high temperature, and then cooled and stirred until the water evaporates out of it. We have a lot of maple sugar on hand since Jase turned two of our ten gallons of home-made syrup into granulated maple sugar.
- Making granulated maple sugar was a first for us. I had never tried since it sounded like sure doom if not a recipe for burnt syrup.
- But, it isn’t as hard as I thought it was going to be. In fact, using the Kitchen Aid made it so easy that we’re definitely planning to do it again next year.
- You can buy maple sugar online or at the health food store. Or in gourmet shops.
- I also used it in this Gluten-free Strawberry Rhubarb Crisp and these gooey Gluten-free Maple White Chocolate Blondies.
How To Make Gluten-Free Peach Blueberry Crisp
How To Peel the peaches
- Bring a large pot of water to a boil. Set up an ice bath of water and ice in a large bowl. Cut a small “X” on the bottom of each peach.
- Two or three at a time, lower peaches into the boiling water using a slotted spoon.
- Let peaches boil until the skins start to curl back at the “X” mark, 30 seconds to 1 minute for ripe peaches, longer for un-ripe peaches.
- Transfer the peaches to the ice bath and let cool.
- Remove from ice bath and skins should slip right off.
How To Make The Peach Crisp Filling
Once the peaches are peeled, cut them into thin wedges. Add them to a bowl and add in:
- two thirds of the maple sugar
- flax meal
- Burbon (this is optional)
Stir everything together and set aside while you make the topping. It will get juicier and juicier as it sits.
Gluten-Free Crisp Topping
Mix the following in a bowl with clean hands:
- rice flour
- ¼ cup maple sugar
- 1 teaspoon flax meal
Keep rubbing it together until the mixture is crumbly. Then add the oats and walnuts and stir to combine.
To Assemble and Bake the Blueberry Peach Crisp
Spread the peach mixture out in a casserole dish (you’ll want to make sure it is coated with cooking spray.)
Spread the topping on top.
Bake the crisp at 350 degrees F until the filling bubbles and the topping is browned. This takes about 45 minutes.
Note: Let the crisp cool at least 45 minutes before serving.
More Peach and Blueberry Recipes To Try This Summer
Blueberry Tabbouleh is savory and so refreshing on a hot summer day.
My low sugar Peach Cobbler smoothie is high in protein and a great workout recovery snack.
I love this Berry Buttermilk Tart for the Fourth of July because it is red white and blue.
Pork and peach is a great combo in these 4-ingredient peach and pork kebabs.
If you have extra peaches to use up this Peach BBQ sauce is legit delicious!
Thank you for reading. If you make this recipe please come back and leave a star rating and review. It helps a lot!
Blueberries and peaches come together in a simple gluten-free crisp recipe sweetened with pure maple sugar. Walnuts and flax seed give a boost of Omega 3s.
- 5 cups sliced peaches (peeled if desired see tip*)
- 2 cups fresh blueberries
- ¾ cup granulated maple sugar, divided
- 2 tablespoons corn starch
- 1 tablespoon plus 1 teaspoons ground flax seed, divided
- 1 tablespoon Bourbon (optional)
- 1/3 cup rice flour, preferably brown rice flour
- 4 tablespoons softened butter
- ½ cup rolled oats, gluten-free if desired
- ½ cup chopped nuts, such as pecans or walnuts
- Preheat oven to 350 degrees F. Coat a 2 ½ quart baking dish with cooking spray.
- Stir peaches, blueberries, ½ cup maple sugar, corn starch, 1 tablespoon flax meal and Bourbon if using in a large bowl.
- Mix rice flour, the remaining ¼ cup maple sugar, butter and the remaining 1 teaspoon flax meal in another bowl with a silicone spatula or rub together with hands until the butter is mashed into the dry ingredients, and the mixture is crumbly. Add oats and nuts and stir to combine.
- Spread the peach mixture out in the prepared baking dish. Top with the oat mixture and transfer to the oven. Bake until the filling bubbles and the topping is browned, about 45 minutes. Let cool at least 45 minutes before serving.
Tip* to peel peaches. Bring a large pot of water to a boil. Set up an ice bath of water and ice in a large bowl. Cut a small “X” on the bottom of each peach. Two or three at a time, lower peaches into the boiling water using a slotted spoon. Let peaches boil until the skins start to curl back at the “X” mark, 30 seconds to 1 minute for ripe peaches, longer for un-ripe peaches. Transfer the peaches to the ice bath and let cool. Remove from ice bath and skins should slip right off.
- Serving Size: 2/3 cup each
- Calories: 289
- Sugar: 12 g
- Sodium: 73 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g