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. 
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We still have a lot of summer left, but in these hot, humid days, I know a lot of people are over it. You aren’t already pining for fall are you? Okay, good. We can still be friends.
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.
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Healthy Peach Berry Crisp
- Total Time: 60 minutes
- Yield: 6 - 8 servings 1x
Description
This delicious Peach Blueberry Crisp is vegan, gluten-free, and super easy to make!
Ingredients
For the topping
- 1 cup GF flour blend of choice
- 1 cup rolled oats
- 1/3 cup sucanat
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup almonds, chopped
- 4 tablespoons room temperature coconut oil
- 3 tablespoons water
- 1 1/2 teaspoons pure vanilla extract
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
Instructions
- 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 use your hands to mix them together. You’ll need to use your fingers to break up the coconut oil and incorporate it.
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 353
- Sugar: 29.8g
- Sodium: 0.3mg
- Fat: 11.8g
- Carbohydrates: 61.5g
- Protein: 6.3g
Please note that links to products are affiliate links.
This post was originally published in August 2011. The recipe was simplified and photos updated and July 2020.
Yum!
Would I use same amount as flour in recipe? Would almond flour work?
Thanks!
Yes, it should be a 1:1 swap. I do think almond flour would work, but you may need to increase the amount of water you use as it might be more absorbent. Let me know if you try it and how it works out!
Crisp looks delicious but I don’t eat gluten. What can I substitute for flour in recipes that would be healthy?
God bless
I think certified gluten free oat flour would work or you could try your favorite gluten-free flour blend.
I made this tonight using some juicy pears. The topping is absolutely delicious! I love the coconut oil flavor. I think this topping could work with any fruit filling. This would make a yummy breakfast treat with a little banana soft serve.
Oh my god, I’m craazy for crisps, and I just love how you’ve made it a bit more healthy. Hmm maybe that means I can have it for breakfast too… haha
My mouth totally watered while reading this post!!! I have to make this!!! Plus, I am pretty sure my kids will eat it!! LOL My son hates oats for some reason…..but maybe like this he would eat it!!!
Crisps are one of my favorite desserts, and I too am holding on to the summer as long as possible. I can do without the heat but the foods are too good to lose!
Okay FIRST, YOU look absolutely stunning in the pics from your previous post. What an adorable Preggers Happy Healthy Mama 🙂
I love this recipe. I’m a huge cobbler and crisp fan, anything with fruit and a crumb topping. Yum! And your picture looks gorgeous, by the way! 🙂
You’re so sweet Lindsay. Thank you. 🙂
Ooooo I loooove crisps! Peach, berry, apple, rhubarb, whatever. Crisp it and I’ll like it. 🙂
This crumble looks great. I LOVE crisps and crumbles.
Anything with oats and brown sugar (i know you didnt use it) but for me, that’s just..the best 🙂 I have a no bake raw vegan apple crumble that’s a staple!
I didn’t use brown sugar, but I did use sucanat, which is really similar in flavor to brown sugar. I’m definitely going to have to check out your raw apple crumble once fall arrives–raw? I’m intrigued!
http://www.loveveggiesandyoga.com/recipes/desserts
Go down to Crumbles
I have like 5 versions but it’s all so easy and nobake. Now, I use plenty of agave and brown sugar but I almost prefer the no bake version to the baked. Crazy but true 🙂
This looks perfect! Crisps and crumbles are my favorite kind of fruit dessert. I can’t wait to make some once I get some more fresh fruit. My hubby loves things like this too, especially with berries.
I completely agree-fruit is so sweet that it doesn’t need sugar. I never put sugar in my crisps and they taste absolutely wonderful! Yours looks gorgeous 😀
I wish Tim had your palate! He needs just a little sugar to be happy. 🙂
I’m still loving the summer fruits, too. Peaches are one of my all time favorite foods, but they’re only good for about 1 month of the year. Your variations to make the crisp healthier sound great!
I know what you mean about peaches. I was so excited to see organic peaches in my grocery store–I can never find them!
Hi Maryea, I have never used coconut oil, why is it a better choice than a little butter? This looks delicious!
I think the coconut oil or butter are both good choices, especially if you use organic, cultured butter. (I like the brand Organic Valley) Coconut oil does have the added benefit of being compromised of predominately medium-chain fatty acids. This is the same type of fat that is in breast milk. It’s known to promote heart health, increase metabolism, promote weight loss, support your immune system, and boost your thyroid. In most oils and animal fats you find long-chain fatty acids, which are much harder for our body to break down, and are more easily stored as fat. This is why when I can, I use coconut oil. I do love butter, though. 🙂
I love crips/crumbles! I was only making one last week (with apples and blackberries. I know, I know, autumn ;)), kinda like your recipe and everybody wanted me to write down the recipe. They were so impressed! It does not take (a lot of) sugar and tons of fat to create a delicious dessert, that is a fact!
This looks delicious! I’ve been making a lot of Strawberry Rhubarb Crisp, and wished I could “healthify” it a bit. I’m trying this bad boy out soon!