This simple peach blueberry crisp is so easy to put together with fresh peaches and blueberries and a quick crumble topping. It’s the perfect summer dessert and it’s paleo, dairy-free, gluten-free, and vegan.
The best summer desserts keep it simple. And this easy fruit crisp recipe is no exception. You can make it with all different kinds of fruit, but this peach blueberry is my go-to combination.
Fresh ripe peaches and blueberries make the filling naturally sweet. And the easy pecan crumble topping is so good! The combination of pecans and coconut oil in the crumb crust tastes buttery to me — without adding any butter or ghee. This crisp is completely dairy-free, gluten-free, grain-free, and refined sugar-free.
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Start with the filling
If you’re a fan of blueberry crisp, you have to try it with peaches! This is my family’s favorite summer dessert.
I don’t add anything at all to the filling for this recipe. I like the pure unadulterated fruit baked until it’s soft and bubbling. The sweetness and the amount of juice depend on the ripeness of your fruit. It turns out a little bit different every time, but it’s best with perfectly ripe summer berries and peaches.
Be sure to use fresh fruit for this, not frozen. Frozen fruit has extra moisture and can make the filling watery.
Make the crumble topping
The crisp topping couldn’t be easier. It’s just a quick mix of almond flour (I use this one), pecans, salt, coconut oil, and honey or maple syrup.
Stir the topping ingredients together lightly, just until clumps start to form. You’re not looking for a smooth mixture here, you want the crumbs so you can get the perfect crumble texture.
Then use your hands to “crumble” the topping evenly over the fruit. Don’t try to spread it out or pack it down. This gives you lots of surface area to brown up and lets the filling bubble through a bit.
Serve this gluten-free blueberry crisp with whipped coconut cream or dairy-free ice cream for dessert. Or serve it for breakfast — the leftovers are perfectly paired with an iced latte.