Healthy Peach Berry Crisp

an overhead shot of Peach Blueberry Crips with three whole peaches and some blueberries and one serving on a plate

This delicious Peach Blueberry Crisp is vegan, gluten-free, and super easy to make!



For the topping

For the filling


  1. Preheat the oven to 375 degrees.  Lightly oil a medium baking dish.  (I used a 9×13 inch oval dish)

For the topping

  1. 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

  1. Halve, pit, and cut the peaches into wedges.
  2. In a large bowl, mix together the peaches, blueberries, lemon juice, lemon zest, flour, and sucanat.  Toss well.
  3. 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.


Keywords: vegan dessert