Occasional Treats Real Food Tips Summer Picnic Series

Blueberry Peach Crisp :: Gluten Free

August 8, 2015

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

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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: gluten-free blueberry crisp, gluten-free peach crisp, gluten-free peach crisp recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com



  • 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.

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

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  • Reply Amy August 9, 2015 at 9:25 am

    My daughter is allergic to corn, what would you suggest as a replacement for the cornstarch?

    • Reply Renee Kohley August 9, 2015 at 7:40 pm

      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!

  • Reply Kathy August 10, 2015 at 6:49 pm

    looks delicious. can it be made with frozen fruit?

    • Reply Renee Kohley August 11, 2015 at 7:50 pm

      Hi Kathy! Yes I think it would work – just thaw and drain the fruit ๐Ÿ™‚

  • Reply Emily @ Recipes to Nourish August 11, 2015 at 11:03 am

    Wow that looks so good! I wish I had this for breakfast! I absolutely love crisps, cobblers and pies for breakfast ๐Ÿ˜‰ Love the peach + blueberry combo too.

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  • Reply Olivia July 19, 2019 at 1:51 pm

    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!!

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