5 from 11 reviews

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. Walnuts and flax seeds help give this crisp its extra boost of Omega 3s.

Gluten Free Peach Blueberry Crisp in a baking dish

Table of contents

Why We Love This Recipe For Healthy Peach Blueberry Crisp

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 peaches and blueberries go so well together. I also used maple sugar instead of white granulated sugar. Not only do I love the maple flavor, but it’s unrefined.

If you’re looking to make this peach blueberry crisp healthier, opt for adding more fiber. For more fiber, you can leave the skin on the peaches. I think taking them off (there are directions on how to do that in the recipe) makes the crisp juicier. And picky eaters might enjoy it skin-off more. However, if you’re rushed on time or you want the bonus of more fiber, feel free to leave the skins on the peaches.

I love making this gluten-free peach blueberry crisp when I’m having friends over for dinner during the summer. It’s a really simple and delicious dessert that everyone always loves. Serve it with some freshly whipped cream or a scoop of vanilla ice cream!

a spoonful of Peach Blueberry Crisp

Key Ingredients For This Recipe

Peaches

If you are lucky enough to be making this peach blueberry crisp during peach season then you’re in for a real treat. Peaches that are in season are extremely juicy and so flavorful. A perfectly ripe peach should have some give when squeezed gently. If it’s firm to the touch and/or slightly green, keep looking. If you can’t find any good peaches, you can buy frozen peaches instead.

Maple sugar

As mentioned above, 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 this Fresh Cherry Crumble recipe.

Blueberries

Peach and blueberry season overlap and that’s why they are a nature-made match! If you’re having trouble finding high-quality fresh blueberries you can use frozen blueberries. With that being said, allow them to thaw fully. Drain any excess liquid before adding them to the crisp.

Rice flour

I love using rice flour when baking gluten-free desserts as it has a neutral flavor. Unlike coconut or almond flour, rice flour won’t add an extra flavor. If you can find it, I prefer brown rice flour for this recipe as a healthier option. You can find rice flour in most grocery stores or health food stores.

Rolled oats

A crisp isn’t a crisp without rolled oats. Oats add texture, flavor, and of course, lots of fiber. Although oats are naturally gluten-free, some oats may contain small traces of gluten. If you’re gluten intolerant make sure to buy oats that clearly state gluten-free on the package.

Additional Ingredients

  • 2 tablespoons corn starch
  • 1 tablespoon plus 1 teaspoons ground flax seed, divided
  • 1 tablespoon Bourbon (optional)
  • 4 tablespoons softened butter
  • ½ cup chopped nuts, such as pecans or walnuts
closeup of peach blueberry crisp
closeup of peach blueberry crisp

Step by Step Instructions to Make This Gluten-Free Peach Blueberry Crisp

Step 1: Make peach filling

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

Step 2: Make crumble topping

Mix together the rice flour, 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 the oats and nuts and stir to combine.

Step 3: Bake peach blueberry crisp

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.

FAQs and Expert Tips

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 cobblestone street. Check out this Gluten-free Peach Cobbler or my Cast-Iron Skillet Blackberry 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!

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. You can also remove the skin with a vegetable peeler. A serrated one works well.

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. You can buy maple sugar online or at the health food store. Or in gourmet shops. I also used it in this gooey Gluten-free Maple White Chocolate Blondies recipe.

side view of Healthy Peach Crisp

Additional Peach and Blueberry Recipes To Try This Summer

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Gluten-free Maple Peach Blueberry Crisp | Healthy Seasonal Recipes

Healthy Gluten-Free Peach Blueberry Crisp

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5 from 11 reviews

  • Author: Katie Webster
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

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 to make it more healthy! 

Ingredients

Units Scale
  • 5 cups sliced peaches (peeled if desired see tip*)
  • 2 cups fresh blueberries
  • 3/4 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
  • 1/2 cup rolled oats, gluten-free if desired
  • 1/2 cup chopped nuts, such as pecans or walnuts

Instructions

  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.

Notes

Tip: How to Peel Peaches

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.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: dessert
  • Method: oven
  • Cuisine: American

Nutrition

  • 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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