Fresh, juicy peaches meet sweet plump blueberries and buttery, crispy topping for an end of summer treat that is *quick* to make and full of summer flavor!

Blueberry Peach Crisp :: Gluten FreeBefore we switch gears to back to school recipes I just had to share one more quick summer treat that is a must have to celebrate the end of summer with the kids this month!

Blueberry Peach Crisp :: Gluten FreeWhere I live, blueberries and peaches ripen for harvest within a week or two of each other. In fact this year, we picked blueberries on a Saturday and picked up our couple bushels of peaches that Monday!

Blueberry Peach Crisp :: Gluten FreeTalk about a load of fruit to work with! I love every minute. While I freeze a majority of all the fruit to use for yogurt, oatmeal, and smoothies during the rest of the year (big money saver!), I do try to make a few special recipes using these fun summer fruits that we won’t see again until next year!

Blueberry Peach Crisp :: Gluten FreeBlueberries and peaches really taste amazing together and this simple crisp is my kind of summer treat because it is simple and *quick*. It is a great way to use up the last few peaches and last bowl of blueberries going too ripe!

Blueberry Peach Crisp :: Gluten Free

Blueberry Peach Crisp :: Gluten Free

Renee - www.raisinggenerationnourished.com
Fresh, juicy peaches meet sweet plump blueberries and buttery, crispy topping for an end of summer treat that is *quick* to make and full of summer flavor!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

Instructions
 

  • Toss together the blueberries, peach slices, lemon juice, vanilla extract, 1/4 cup sugar, and corn starch right in your 9 inch pie plate.
  • In a small mixing bowl combine the white rice flour, butter, maple syrup, and 1/4 cup sugar using a spatula - don't combine until super smooth - the point is for it to be a bit crumbly. Sprinkle this crumble mixture over the top of the fruit mixture in the pie plate.
  • Bake at 350 degrees for 35 minutes. Cool for a bit before serving.
Keyword gluten-free blueberry crisp, gluten-free peach crisp, gluten-free peach crisp recipe
Tried this recipe?Let us know how it was!

ย For more real food desserts, you can follow my Treat Ideas board on Pinterest!

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11 Comments

    1. Hi Amy! Great question! Arrowroot behaves pretty similar to corn starch so I would use that! You may need just a little extra using the arrowroot but it should thicken the juices just as good!

  1. Had to modify based on what I had but I used tapioca flour in place of cornstarch and 1/2 cup sweet rice flour and 1/2 cup buckwheat flour. Subbed birch xylitol for the cane sugar. Sooo good!!