Easy Blueberry Peach Crisp

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This blueberry peach crisp is so good because it features the perfect blend of juicy peaches and sweet blueberries, topped with a crunchy, golden oat streusel. Bursting with natural flavors and easy to make, this dessert is a delicious way to enjoy fresh summer fruits or use frozen. Vegan, gluten-free, and refined sugar-free!

overhead photo of 2 blue bowls filled with blueberry crisp and vanilla ice cream with bowl of blueberry and peaches on sides.

I love easy fruity desserts, and this blueberry crumble is perfect any time of the year. Make it in the summer with fresh local fruit picked right off the vines or found at the farmer’s market. It’s also perfect in the winter months because it is warm and bubbly and can easily be made with frozen fruit that is easy to find any month of the year.

We have other delicious fruity desserts like these easy no-bake fruit pies and our fruity vegan ice cream that you should definitely try!

Ingredients you’ll need

  • Fruit- We are using blueberries and peaches, but other fruits can also be used. Fresh or frozen fruit works fine.
  • Sweetener- Maple syrup is a terrific natural sweetener to use. Other options include agave nectar, date syrup, or date sugar.
  • Lemon juice- Use fresh or bottled lemon juice to give it a bit of a zing.
  • Spices- Cinnamon and vanilla are the only seasonings needed.
  • Thickener- Cornstarch or arrowroot powder acts as a thickener for the fruity filling.
  • Oats- For the crumbly topping oats are the main ingredient.
  • Nuts- I like to use walnuts and almond slivers in the oaty topping for a nice crunch.
  • Peanut butter- This is added to the topping to give it the perfect texture and flavor.

This recipe is delicious for dessert and, to be completely honest, I eat it for breakfast sometimes. Why not? It’s made with healthy ingredients, is refined sugar-free, oil-free, gluten-free, and vegan! The topping is made with my Easy Gluten-Free Granola recipe.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

How to make blueberry crisp

It is really simple and quick to make this delicious crisp recipe, and it is perfect any time of the year.

The Filling:

STEP #1: Preheat your oven to 350°F. In a large mixing bowl, add the maple syrup, lemon juice, vanilla, cinnamon, thickener of choice, and water and whisk together well.

frozen blueberries and peaches in a large stainless mixing bowl with red spoon

STEP #2: Add in the fresh or frozen fruit and stir until everything is coated well.

glass baking dish with blueberries, peaches, and spices

STEP #3: Line a 2 quart, 7 x 11 baking dish with parchment paper to prevent sticking. Pour the filling mixture into the baking dish and set it to the side while you prepare the crisp topping.

The Crisp Topping:

stainless bowl with red spoon and oats

STEP #4: In a medium mixing bowl, add the peanut butter, maple syrup, cinnamon, vanilla, and salt, and whisk together well. It is best to use natural peanut butter which is thinner, but if your brand is thick, add 2-3 tablespoons of water to help thin it out. Add in the oats and nuts and stir well.

glass baking dish filled with blueberry peach crisp and country blue serving spoon

STEP #5: Spread the oaty topping evenly over the fruit filling in your baking dish. Spread it all the way to the edges of the pan.

STEP #6: Place in the preheated oven and bake for approximately 45 minutes, checking at the 30-minute mark to see how it’s looking. You want the topping to be slightly browned and the filling to be bubbling up.

spoonful of blueberry crisp being served from a glass baking dish

STEP #7: Remove from the oven and allow it to cool for a few minutes before serving. Serve as-is or top with a scoop of Vanilla Nice Cream or even a dollop of my homemade Vegan Whipped Cream.

How to serve this fruit crumble

Serve right out of the oven after allowing a few minutes for it to cool. It’s delicious all on its own! Other options to bump it up a notch are to top it with a scoop of Vanilla Nice Cream or even a dollop of my homemade Vegan Whipped Cream.

Most people probably eat this crisp for dessert, but I have also been known to eat it for breakfast because it is loaded with wholesome ingredients and zero-added refined sugars.

Tips and variations

Though this recipe is pretty simple to make, here are a few tips and suggestions that might help.

  • Fruit variety- Don’t feel like you can only use blueberries and peaches because nearly any fruit will work for this crisp recipe. Some great ones to try are apples, blackberries, strawberries, and mango.
  • Fresh or frozen fruit- I like to use frozen fruit for convenience, but fresh also works great.
  • Peanut butter- Thin natural peanut butter works best. If your peanut butter is thick, simply add a few tablespoons of water to help thin it out. If you prefer not to use peanut butter, replace it with our homemade sugar-free applesauce.

Storage and reheating suggestions

  • Refrigerate- Store this blueberry crisp covered airtight in the refrigerator for up to 5-7 days.
  • Reheat- If you have leftovers or made this in advance, simply place it back in the oven at 350°F for about 15-20 minutes depending on the number of leftovers that need to be heated.
  • Microwave- To reheat single servings, scoop out the amount desired and place in a microwave-safe dish. It should only take 30-60 seconds to reheat.

Can you freeze blueberry crisp?

Yes, a crisp can be frozen! There are a few options for freezing a blueberry crisp with success. Some people like to bake it first and others prefer to assemble theirs and bake it before serving.

  1. Freeze it after complete assembly- Prepare the recipe as directed, complete with the oat topping, in a freezer-safe casserole dish so it will be able to go from the freezer to the oven. Cover tightly with plastic wrap.
  2. Freeze topping portion only- Another option is to make big batches of the oaty topping and freeze it in a freezer-safe container or bag. When you need a quick dessert, you’ll be able to use whatever frozen (or fresh) fruit that you have on hand using the recipe instructions in a matter of minutes and layer it with the prepared topping then easily pop it in the oven.
  3. Freeze completely cooked- Cook the crisp and allow it to cool completely. Freeze it airtight for up to 3 months. When you are ready to serve it, bake it at 350°F for approximately 20 minutes or until warmed completely.
close up of blueberry peach crumble being served with blue spoon

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overhead photo of 2 blue bowls filled with blueberry crisp and vanilla ice cream with bowl of blueberry and peaches on sides
5 from 1 vote

Easy Blueberry Peach Crisp

Served warm right from the oven, this mouthwatering Blueberry Peach Crisp is one fruity recipe you'll find yourself making, again and again, all year round!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 10 servings

Ingredients 

The Filling

  • 2 cups fresh or frozen blueberries
  • 2 cups fresh or frozen peaches
  • 1/2 cup maple syrup or agave nectar
  • 1/4 cup lemon juice
  • 1 tablespoon vanilla
  • 1/4 cup water
  • 2 tablespoons ground cinnamon
  • 1/4 cup thickener cornstarch or arrowroot powder

The Crisp Topping

  • 1/4 cup natural peanut butter thin is best
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 1.5 cups rolled oats
  • 1/4 cup almond slivers
  • 1/4 cup chopped walnuts

Instructions

The Filling

  • Preheat your oven to 350°F.
  • In a large mixing bowl, add the maple syrup, lemon juice, vanilla, cinnamon, thickener of choice, and water and whisk together well.
  • Add in the fresh or frozen fruit and stir until everything is coated well.
  • Line a 2 quart, 7 x 11 baking dish with parchment paper to prevent sticking.
  • Pour the filling mixture into the baking dish and set it to the side while you prepare the crisp topping.

The Crisp Topping:

  • In a medium mixing bowl, add the peanut butter, maple syrup, cinnamon, vanilla, and salt, and whisk together well. It is best to use natural peanut butter which is thinner, but if your brand is thick, add 2-3 tablespoons of water to help thin it out.
  • Add in the oats and nuts and stir well.
  • Spread the oaty topping evenly over the fruit filling in your baking dish. Spread it all the way to the edges of the pan.
  • Place in the preheated oven and bake for approximately 45 minutes, checking at the 30-minute mark to see how it’s looking. You want the topping to be slightly browned and the filling to be bubbling up.
  • Remove from the oven and allow it to cool for a few minutes before serving.

Video

Notes

Tips and variations
Though this recipe is pretty simple to make, here are a few tips and suggestions that might help.
  • Fruit variety- Don’t feel like you can only use blueberries and peaches because about any fruit will work for this crisp recipe. Some great ones to try are apples, blackberries, strawberries, and mango.
  • Fresh or frozen fruit- I like to use frozen fruit for convenience, but fresh also works great.
  • Peanut butter- Thin natural peanut butter works best. If your peanut butter is thick, simply add a few tablespoons of water to help thin it out. If you prefer not to use peanut butter, replace it with applesauce.
Storage and reheating suggestions
  • Refrigerate- Store this blueberry crisp covered airtight in the refrigerator for up to 5-7 days.
  • Reheat- If you have leftovers or made this in advance, simply place it back in the oven at 350°F for about 15-20 minutes depending on the number of leftovers that need to be heated.
  • Microwave- To reheat single servings, scoop out the amount desired and place in a microwave-safe dish. It should only take 30-60 seconds to reheat.

Nutrition

Serving: 3/4 cup | Calories: 252kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Sodium: 48mg | Fiber: 5g | Sugar: 26g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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