Blueberry Peach Oatmeal Crisp
Blueberry Peach Oatmeal Crisp- made with whole grain oats and fresh fruit, this crisp is lightly sweetened and utterly delicious. Paired with vanilla ice cream, it makes for the perfect summer treat!
Peach season has arrived! I wanted to make a blueberry peach crisp because I knew together they would make for dessert that looks just as good as it tastes.
The dark hues of blue and purple mixed with bright yellows and hints of pink. There’s no denying that they’re a perfect match.
The nice thing about this recipe is that your peaches don’t need to be perfectly ripe. It’s perfectly fine if they’re a little on the firm side as they’ll soften up as they bake.
Although peaches are certainly a main character in this dessert, we’re using a slightly higher ratio of blueberries because they are what gives the crisp all of that juicy goodness underneath. Paired with just a bit of starch, they create a blueberry syrup that coats the peaches and the crispy oat topping. Ugh, it’s so good!
Blueberry Peach Oatmeal Crisp Ingredients
- Rolled Oats– My go-to for this recipe is Bob’s Red MillGluten-free Organic Old Fashioned Rolled Oats because the thick chewy texture is perfect for the topping. I also love that they’re certified organic and whole grain which means you can pack a little punch of nutrition in your dessert.
- Oat Flour– We’re using oat flour in place of regular flour to keep the recipe gluten-free but also nutritious. If you don’t have oat flour on hand you can add equal amounts rolled oats to a blender or food processor and blend until a fine crumb forms. Alternatively, you can substitute all-purpose flour, spelt or white whole wheat flour if you don’t need it to be gluten-free.
- Almond Flour– I often get asked for substitutes for almond flour but unfortunately it is in a league of its own. Hazelnut flour comes close but the texture isn’t as good as almond flour, specifically Bob’s Red Mill Superfine Almond Flour. It imparts moisture and a buttery flavor that is so scrumptious I can barely stand it. If you can have almonds then I highly suggest getting your hands on some almond flour because it is so versatile and packed with nutrition.
- Pecans– Adding chopped nuts provides a little extra crunch which makes the topping granola-like. If that’s not your thing then feel free to leave them out. You can also substitute walnuts or almonds but I personally like pecans the best in this recipe.
- Coconut– Unsweetened shredded coconut adds more texture and a *very* light coconut flavor. I wouldn’t recommend leaving it out but if you must, you can do so without any adverse effects.
- Vanilla Extract– Just a little vanilla for some oomph.
- Coconut Oil– This ingredient is key to providing moisture and aiding the topping to stay together as it cools. The only substitute that would work similarly is melted vegan butter (or real butter).
- Salt– If you sub the coconut oil for butter and it’s salted, be sure to omit the added salt. I just add it when using coconut oil as it helps balance out the sweetness.
- Lemon– Fresh lemon is my go-to in fresh fruit desserts as it adds a certain zing that I can’t get enough of. You’ll only need 1 lemon for this recipe as it should yield enough zest and juice. Please don’t skip it!
- Honey– Is there a better combo than honey and fresh peaches? Not really, but you could also use pure maple syrup and it will be pretty darn close.
- Peaches– Because we’re limiting the added sugar in this recipe, it’s key to make sure your peaches are quality here. Meaning you want them to be in season and ideally have a little give when you squeeze them. It’s ok if they are on the firmer side, you just don’t want them to be like rocks!
- Blueberries– I haven’t tested this with frozen blueberries but I would stick with fresh if possible.
- Cornstarch– Just a bit of starch helps the fruit juices thicken as they bake to create a delicious syrup that pairs incredibly well with the crunchy topping and cold ice cream. DROOL. You could use equal amounts arrowroot and probably tapioca starch with similar results.
How to Make Blueberry Peach Oatmeal Crisp
This crisp is so simple to make!
- Combine the sliced peaches and blueberries in a large bowl then add honey, lemon juice and cornstarch. Stir until evenly coated.
- Combine the ingredients for the topping in a large bowl and stir together.
- Transfer the filling to a baking dish then top with the oat mixture.
- Bake until golden brown and bubbly. Serve warm and enjoy!
As the crisp bakes in the oven, the fruit begins to bubble, releasing all of its heavenly sweet juices beneath the topping. Then the oats, coconut and pecans become lightly toasted, giving it a texture that’s like freshly baked granola.
Once the pieces of the crispy topping soak up the warm berry juices and the cold vanilla bean ice cream begins to melt, it’s all downhill from there. There’s no turning back. Trust me, it’s amazing!
Looking for more summer recipes?
- Honey-Lime Peach Salsa
- Grilled Summer Vegetable Tacos
- Blueberry Corn and Basil Quinoa Salad
- Easy Strawberry Pie
- Classic Vegan Potato Salad
- Vegan S’Mores Brownies
- Lentil Cucumber and Tomato Salad
- Vegan Macaroni Salad
Blueberry Peach Oatmeal Crisp
For the Filling
- 3 yellow peaches, pitted and sliced
- 2 pints fresh blueberries
- 2 tablespoons honey, or pure maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch, or arrowroot
Prep the Filling
- Preheat the oven to 350°F then grease a 9 x 9” baking dish and set aside.
- In a large bowl, combine the peaches and the blueberries. Pour in the honey and lemon juice then sprinkle with cornstarch. Toss until evenly coated then pour into the greased baking dish.
Prep the Topping
- In a separate large bowl, combine all of the ingredients for the topping and stir together. It should be moist enough to press it together between your fingers. Spread the mixture on top of the filling, covering it on all sides.
- Cover with foil or parchment paper then bake in the oven for 20 minutes. Uncover and bake an addition 15 minutes, or until the fruit begins to bubble and the topping is light golden brown.
- Allow to cool for 15 minutes then serve with vanilla ice cream and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.