Healthy Blueberry Peach Crisp – Organize Yourself Skinny


This Blueberry Peach Crisp is gluten-free, vegan, and the perfect summer dessert! Each bite is bursting with fruit, and the cinnamon oat streusel topping is delicious. Enjoy some with a scoop of vanilla frozen yogurt or ice cream. 

Healthy Blueberry Peach Crisp

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I wouldn’t say I’m the biggest fruit dessert fan, I like rich and chocolatey, but my daughter loves anything fruity and sweet. So, when I prepare a fruity dessert, I always do so with her in mind. 

For example, I make this healthy apple pie year-round for her – it’s her favorite! And she goes crazy for these no-bake strawberry cheesecake jars. 

This easy Blueberry Peach Crisp is her latest favorite. To be honest, this recipe was created by accident. We had leftover peaches and blueberries in the refrigerator that I needed to use.

Most days, I would just throw the leftover fruit into the freezer to use for smoothies. But it’s been a while since I put together a healthy fruit dessert recipe, so I got to work transforming blueberries and peaches into a delicious sweet treat.

Reasons you’ll love this recipe

  • Super easy to make – If you can mix ingredients in a bowl and turn on the oven, then you can make this blueberry peach crisp.
  • Pantry ingredients – if you’re pantry is stocked with oats, oat flour, and cinnamon, you can throw this recipe together anytime you have leftover blueberries and ripe peaches in the fridge.
  • Uses fresh or frozen fruit – I love using fresh summer fruit in this recipe, but you can make this year-round with frozen fruit.
  • Gluten-free – I swapped in oat flour in place of white flour to keep this recipe free of gluten.

Ingredients

Ingredients to make blueberry peach crisp
  • Blueberries – look for big blue juicy fresh blueberries! 
  • Peaches – ripe fresh peaches give the best flavor!

To keep this recipe clean, I recommend purchasing organic fruit whenever possible.

  • Pure maple syrup & vanilla extract – this combo lets the natural sugar shine through in the fruit while adding an extra layer of subtle sweet flavor.
  • Corn starch – this works to thicken up the juices to give you that pie-like filling.
  • Oat flour – this is my favorite flour substitute in baking recipes. Oat flour adds excellent flavor along with extra fiber and protein to the streusel topping.
  • Coconut palm sugar – I’m slightly obsessed with using coconut palm sugar in baking recipes. It’s unrefined, making it healthier than granulated sugar. However, it has a delicious flavor, and you can swap it in for refined sugar in most healthy baking recipes.
  • Rolled oats – also called old-fashioned oats, are found in the breakfast aisle next to the cereal. You can also purchase a smaller amount from most bulk sections in grocery stores.
  • Sliced almonds – this adds a nice crunch to the streusel topping, but any nut will work – chopped pecans are delicious. 
  • Unsalted butter – this turns all of the topping ingredients into a crisp.
  • Cinnamon – adds the perfect spice to this blueberry peach crisp.
  • Salt – this brings out the sweetness in all of the other ingredients.

FAQs

What’s the difference between a crisp and crumble?

Crisps and crumbles are both used in fruit desserts. The difference is in the topping. A crisp uses oats, flour, sugar, and sometimes nuts – it’s is often called a streusel. A  crumble uses flour, butter, and sugar and has more of a cake texture.

Do I need to peel the peaches for a crisp?

You don’t have to, but I prefer peeling the peaches in this blueberry peach crisp recipe. In my opinion, the texture is better. Also, ripe peaches give the best flavor in this recipe. They are a little more difficult to peel but worth it.

A closeup shot with the healthy blueberry peach crisp on a spoon.

Cooking Tips

  • Swap in any flour when making the streusel topping – If you don’t need the crisp to be gluten-free, use any flour you have in the pantry.
  • Fresh or frozen fruit will work in this recipe – I typically only make this recipe when summer fruit is plentiful, but you can make this all year using frozen fruit. 
  • Use rolled oats – these oats work best when making a streusel topping. Instant oats can get soggy and steel-cut oats won’t cook thoroughly.
  • Let the crisp sit for about 10-15 minutes – that, along with the cornstarch, will keep the fruit filling from getting soupy.
  • Place a baking sheet under the crisp as it cooks – Just in case the fruit starts to bubble and spill over the sides of the dish, it’s best to have a baking sheet there to grab all of the juices. If not, those juices will burn at the bottom of the oven, and you’ll smell smoke instead of a delicious blueberry peach crisp baking.
  • Use less oat streusel top to reduce the calories – I can eat this oat streusel on everything; it’s good. But if you want to lighten this crisp up, then leave some of the crumble off. You can always freeze the crumble to use on a quick impromptu fruit crisp later on.

Pro-tip. Did you know that you can freeze fresh blueberries? Yep! So, stock your freezer when blueberries are in the season to use throughout the year.

 Supplies

How to Make Healthy Blueberry Peach Crisp

step by step collage showing how to make blueberry peach crisp
  • Heat the oven to 375 degrees.
  • Mix the blueberries, peaches, pure maple syrup, vanilla, and cornstarch in a large bowl. Set aside.
  • In a separate medium bowl, whisk together the oat flour, coconut sugar, rolled oats, sliced almonds, cinnamon, and salt.
  • Using a pastry cutter or two knives, cut the butter into the oat mixture. I use my hands to work it all together. The result should be a crumb mixture that is “crumbly” and has small and medium pea shapes. This step can take 1-2 minutes.
another step by step collage showing the last steps to baking a blueberry peach crisp.
  • Pour the fruit mixture into an 8 or 9-inch square baking dish sprayed with cooking spray. Evenly top with the crumb mixture—Bake for 45 minutes. The fruit should be bubbly, and the crumble should be brown. If the crumble starts to brown too quickly and seems like it may burn before the fruit cooks, then loosely place a foil over the crumble and finish cooking.
  • Serve warm with ice cream or frozen yogurt. This blueberry peach crisp is also tasty at room temperature.

What to serve with it

This blueberry peach crisp is delicious with a scoop of vanilla ice cream or frozen yogurt. We also love it with a dollop of vanilla greek yogurt.

peach blueberry crisp with vanilla ice cream on top.

How to Store the Recipe

This recipe is best consumed when you make it, but you can store it for up to 2-3 days in an airtight container in the refrigerator. You can warm it up in the microwave for 45 – 60 seconds or until hot. The crumble won’t be as crispy, but it will still be tasty.

To keep the oat crumble crispy, you can heat the crisp in a 350-degree oven for 10 minutes or until hot.

You can also freeze the crumble to have it ready for recipes later on.

Blueberry Peach Crisp

Blueberry Peach Crisp

This Blueberry Peach Crisp is gluten-free, vegan, and the perfect summer dessert! Each bite is bursting with fruit, and the cinnamon oat streusel topping is delicious. Enjoy some with a scoop of vanilla frozen yogurt or ice cream. 

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: bleuberry peach crisp

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 8

Calories: 221kcal

Equipment

  • Large Mixing Bowls

  • Pastry Cutter

  • 8 or 9-inch Baking Dish

Ingredients

  • 2 cups blueberries
  • 3 peaches pitted, skinned, and chopped into 1/2 inch chunks
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 1/2 tablespoons corn starch
  • 1/2 cup oat flour
  • 1/2 cup coconut palm sugar
  • ½ cup rolled oats
  • 1/4 cup sliced almonds
  • 4 tablespoons unsalted chilled butter cut into small pieces
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt

Instructions

  • Heat oven to 375 degrees.

  • Mix the blueberries, peaches, pure maple syrup, vanilla, and cornstarch in a large bowl. Set aside.

  • IIn a separate medium bowl, whisk together the oat flour, coconut sugar, rolled oats, sliced almonds, cinnamon, and salt.

  • Using a pastry cutter or two knives, cut the butter into the oat mixture. I use my hands to work it all together. The result should be a crumb mixture that is “crumbly” and has small and medium pea shapes. This step can take 1-2 minutes.

  • Pour the fruit mixture into an 8 or 9-inch square baking dish sprayed with cooking spray. Evenly top with the crumb mixture—Bake for 45 minutes. The fruit should be bubbly, and the crumble should be brown. If the crumble starts to brown too quickly and seems like it may burn before the fruit cooks, then loosely place a foil over the crumble and finish cooking.
  • Serve warm with ice cream or frozen yogurt. This blueberry peach crisp is also tasty at room temperature.

Notes

How to Store the Recipe This recipe is best consumed when you make it, but you can store it for up to 2-3 days in an airtight container in the refrigerator. You can warm it up in the microwave for 45 – 60 seconds or until hot. The crumble won’t be as crispy, but it will still be tasty.   To keep the oat crumble crispy, you can heat the crisp in a 350-degree oven for 10 minutes or until hot. You can also freeze the crumble to have it ready for recipes later on.

Nutrition

Serving: 1g | Calories: 221kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 37mg | Fiber: 4g | Sugar: 21g

Other Healthy Blueberry Recipes

Have you tried this Blueberry Peach Crisp? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!

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