Peach and Blueberry Crisp has just the right blend of fresh, juicy peach flavor contrasted with the slight tartness of the blueberries and lemon juice. It has the bonus of being both Vegan and Gluten-Free.
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When I made this Peach and Blueberry Crisp, I didn’t tell Farmer Fred it was Vegan and Gluten-Free until after he tasted it. When I told him, he was quite surprised because he is sure that Vegan and gluten-free are not on his list of eatable food. Of course, he promptly decided that it would be much better with a scoop of vanilla ice cream. So much for the Vegan.
How to Make the Topping for the Peach and Blueberry Crisp:
For the Gluten-Free flour, I used the measure to measure all-purpose gluten-free flour from King Arthur Flour. The dairy-free plant-based butter is I use Om Sweet Home. However, there are several great options.
- Cut the dairy-free butter into small cubes.
- Combine the sugar and flour.
- Mix in the dairy-free butter with a pastry blender or cutter.
- Add the gluten-free rolled oats.
- Add the optional chopped pecans, mix, and set aside.
Make the Filling for the Peach and Blueberry Crisp.
- Peel and slice the peaches. You will need about 2 lbs of peaches. Here is an SIS tip for how to peel peaches. Start by peeling the peaches. I have a simple and easy way to peel peaches. Drop 3-4 peaches in boiling water for about 2-3 minutes. Remove them with a slotted spoon and submerge them in cold water to stop the cooking process. The skins will slide off so easily. Slice them into a bowl.
- Combine the peaches and blueberries in a large bowl. Add the vanilla and lemon juice.
- Combine the sugar, cornstarch, and cinnamon in a separate bowl.
- Add the sugar mixture to the peach and blueberries and stir to mix in.
Bake the Blueberry and Peach Crisp
Put the filling in a lightly greased baking dish. I used an 8 X 12- inch oval baking dish. A 9 X 9-inch pan will also work.
Bake at 350 degrees F. for about 45 minutes. The top should be a golden brown and the center how and bubbly. It is important to make sure the center is hot and bubbly. Otherwise, the crisp will be thin and runny instead of thick and yummy.
Serve warm or cold. Store in the refrigerator for 2-3 days.
Freeze before baking for up to 3 months. Thaw in the fridge overnight. Bake as per the recipe.
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- 8½ by 11-inch baking pan
- 1 cup brown sugar (210g)
- 1½ cup rolled oats (120g) gluten-free oats
- ¾ cup gluten-free all-purpose flour (120g)
- ½ cup pecans (60g) chopped optional
- 8 tbsp. dairy-free vegetable margarine
- 6 cups peeled and sliced peaches (900g) 2 lbs
- 2 cups blueberries (300g) either fresh or frozen
- 3 tbsp. cornstarch
- ¾ cup brown sugar (150g)
- 1 tsp cinnamon
- 1 tsp vanilla
- 2 tsp. lemon juice
- Preheat the oven to 350-degrees.
- Mix together the gluten-free flour and sugar.
- Cut the dairy free marjarine into small cubes and work into the flour and sugar mixture with a pastry blender.
- Add the rolled oats, pecans, and mix in until crumbly. Set aside.
- Mix together all of the filling ingredients.
- Put in a 8½ by 11-inch baking pan or 9X9 inch baking pan
- Sprinkle the topping on top.
- Bake for 45 minutes until bubbly in the middle and a golden brown..