This Healthy Peach Blueberry Crisp is the perfect healthy summer dessert that’s vegan and gluten free! So easy to make and is always a huge hit.
Don’t get me wrong. I love autumn. I love the crisp air, the colors, the football games. But my heart lies with my true love, summer, and I can’t bear to wish it away before its over.
That means you aren’t going to see me cranking out apple and pumpkin recipes just yet. Not while the summer fruits are still juicy, tasty, and inexpensive.
After buying an abundance of peaches and blueberries, I put them together in the classic summer dessert: a crisp.
Of course I couldn’t just follow the traditional formula for making a crisp, I had to healthify it. You know me. I’m all about healthy-ish desserts. That meant eliminating the white flour and using a gluten-free blend, drastically reducing the sugar, reducing the amount of fat and switching from butter to coconut oil.
The fruit is already so sweet, you really don’t need all that much sugar. My first attempt I tried using just a touch of agave nectar. I liked it, but unfortunately it didn’t get the nod of approval from Tim.
If the picky husband doesn’t like it, the picky reader might not like it either, so I better keep working. I tried again. This time I used a small amount of sucanat.
Yes, sugar is sugar. I know that. But sucanat is a natural, unprocessed sugar that’s rich in iron, calcium, vitamin B6, potassium, and chromium. So while it’s still sugar, it is healthier than the refined white stuff.
The sucanat did the trick and Tim’s requested that I make this every week until summer fruit is no longer available. Then maybe I’ll switch to apples. Are you ready to try this amazing Healthy Peach Blueberry Crisp recipe? Let’s do it!
Recipe Ingredients-What You Need
For the Topping
- 1 cup GF flour of choice
- 1 cup rolled oats
- 1/3 cup sucanat
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 4 tablespoons room temperature coconut oil
- 3 tablespoons water
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup almonds, chopped
For the Filling
- 5-6 peaches
- 2 cups blueberries
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons GF flour blend of choice
- 1/2 cup sucanat
How to Make Healthy Peach Blueberry Crisp
- Preheat the oven to 375 degrees. Lightly oil a medium baking dish. (I used a 9×13 inch oval dish)
For the topping
- In a large bowl, whisk together the flour, oats, sucanat, cinnamon, baking powder, salt, and almonds.
- Add the coconut oil, water, and vanilla and mix them together. You’ll need to use your fingers or a pastry cutter to break up the coconut oil and incorporate it. Stir in the almonds and set aside.
For the filling
- Halve, pit, and cut the peaches into wedges.
- In a large bowl, mix together the peaches, blueberries, lemon juice, lemon zest, flour, and sucanat. Toss well.
- Pour the mixture into the prepared baking dish. Sprinkle your topping evenly over the filling. Bake in the preheated oven for 45 minutes, or until the top is browned and the juices are bubbly.
This crisp is going to become a summer staple in this house. It’s hard to believe how easy it is to make simple changes to a traditional recipe to make it healthier without compromising flavor. You would never guess this doesn’t have white flour, a whopping 2+ cups of sugar, or the half a pound of butter most crisp recipes call for.
I challenge you to give this Healthy Peach Blueberry Crisp a try and serve it to friends. Don’t tell them it’s healthy. I promise you, they’ll love it. But hurry up! Do it before summer ends! 🙂
If you love healthy desserts, I have a few more that you need to try! How about this Vegan Chocolate Pie or these Keto and Vegan Peanut Butter Cookies with Chocolate? If it’s fall when you’re reading this, you must try this Healthy Apple Crisp recipe!
If you try this recipe, please leave it a review and rate it with stars. It’s so helpful for other readers to see which recipes are tried and true! I appreciate you. Please keep in touch via Facebook or Instagram.Print
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This post was originally published in August 2011. The recipe was simplified and photos updated and July 2020.