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.

Gluten-free Maple Peach Blueberry Crisp | Healthy Seasonal Recipes

This week is just flying by! Scratch that, this MONTH is flying by!

Gluten-free Maple Peach Blueberry Crisp | Healthy Seasonal Recipes

This summer started out with good intentions of maxchilling. {Do you feel like you have heard this somewhere before?} And to my credit, I have been saying no like cray cray lately. And like last summer, I have been scaling back on every thing I can to maximize my summer lampin’ and to have more time to focus on getting organized for a very busy fall with the release of my cookbook, Maple.


I have to confess, I even was planning on skipping the Recipe Redux this month. {Which I’ve only missed once in the two years I have been a member. So that’s saying a lot about my good intentions, right?} But then I found out that this month the Recipe Redux is focusing on my favorite topic of all, seasonal produce! How could I miss that? I couldn’t! Not possible! Since seasonal is my middle name. Literally. Sort of.

Fresh from the Garden: The season of bountiful produce has arrived. Whether your produce comes from the farmers’ market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share! 

Deciding on which produce item or items to feature was really the hard part. Not that my garden is going very well this year. Shocker. The buckets and buckets of green beans and herbs are about the only thing that seem to keeping me off the black thumb list. Thank goodness that every single other person in Vermont is a million times better at growing edible things than me.

Blueberry Picking in Vermont | Healthy Seasonal Recipes

There is so much amazing local produce goodness to be had. We went to Shelburne Orchard and picked the daylights out of the brightest red tart cherries you ever did see. And after camp my girls and I went to Charlotte Berry Farm and got lost deep in the rows of blueberries.

Blueberry Picking in Vermont | Healthy Seasonal Recipes

Plus I’ve been hitting the farmer’s market and the produce department at Healthy Living, like, well, actually every day! Is there such a thing as produce mania? I think I have that. My stomach is the size of a tire swing with two kids on it, it is so full of roughage. Not exaggerating. Much. So choosing just one type of produce to feature? Laughable.

Blueberry Picking in Vermont | Healthy Seasonal Recipes

I ended up deciding on using peaches and blueberries in a gluten-free crisp since we have so many blueberries from our aforementioned picking bonanza. 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. Gluten-free Maple Peach Blueberry Crisp | Healthy Seasonal Recipes

I added in some flax seed since I am always looking for a nutrition boost. They add fiber and a little bit of Omega 3’s (as do the walnuts in the topping.) 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.

Gluten-free Maple Peach Blueberry Crisp | Healthy Seasonal Recipes

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. 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.

Gluten-free Maple Peach Blueberry Crisp | Healthy Seasonal Recipes

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. Theres a link in the recipe to an online source and there are links below from the archives of other gluten-free maple sugar sweetened recipes.

Gluten-free Maple Peach Blueberry Crisp | Healthy Seasonal Recipes

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!


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Gluten-free Maple Peach Blueberry Crisp | Healthy Seasonal Recipes

gluten free maple peach blueberry crisp

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings 1x
  • Cuisine: American


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 pure maple syrup, dark or amber , 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


  1. Preheat oven to 350 degrees F. Coat a 2 ½ quart baking dish with cooking spray.
  2. Stir peaches, blueberries, ½ cup maple sugar, corn starch, 1 tablespoon flax meal and Bourbon if using in a large bowl.
  3. 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.
  4. 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

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