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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 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free blueberry crisp, gluten-free peach crisp, gluten-free peach crisp recipe
Servings: 8 servings
Author: Renee -


  • 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="" 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.