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!
Where 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!
Talk 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!
Blueberries 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
- 3 cups fresh blueberries
- 3 cups peaches pitted & sliced (about 3 peaches)
- Juice of 1/2 lemon
- 1 tsp vanilla extract
- 1/4 cup organic pure cane sugar
- 3-4 TB organic cornstarch
- 1 cup white rice flour
- 1/2 cup softened butter
- 2 TB pure maple syrup
- 1/4 cup organic pure cane sugar<img src="http://ir-na.amazon-adsystem.com/e/ir?t=simmomrev-20&l=as2&o=1&a=B001TGZGAI" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /
- 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.
For more real food desserts, you can follow my Treat Ideas board on Pinterest!
More real food recipes you might like:
Maple Vanilla Ice Cream