Peach Blueberry Crisp Gluten-Free (Edit recipe)

Fresh peaches and blueberries with a crumbly oat topping. Use gluten-free oats if needed. This recipe is easy to make and perfect for your family or when entertaining.

15 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	548
Fat:	19 g
Carbohydrates:	90 g
Protein:	14 g
Cholesterol:	40 g
Sodium:	100 mg
Fiber:	7 g
Sugars:	41 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 6

Ingredients

1 cup Gluten Free Flour, or regular flour
1 cup Gluten Free Rolled Oats, or regular oats
.5 cup Unsalted Butter, cold
.5 cup Light Brown Sugar
1 Tbsp Ground Cinnamon
1 pinch Sea Salt, Flaky (optional)
4 cups Peaches, peeled and sliced (see notes if using frozen) (approx 7 peaches)
1 Blueberries, heaping cup (see notes if using, frozen
1 Tbsp Lemon Juice
6 Tbsp Brown Sugar
1 Tbsp Arrowroot Powder, or Tapioca or Cornstarch

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350˚F. Grease an 11x7.

Make the filling

Peel and slice the peaches, then add them to a large bowl. Add the blueberries.
Mix in 6 tbsp of brown sugar, lemon juice, and 1 tbsp of the arrowroot, cornstarch, or tapioca starch. Mix well and set aside.

Make the topping

In a medium-size bowl, add gluten-free flour, gluten-free oats, brown sugar, and cinnamon. Mix well.
Cut butter into 1-inch cubes and add it to the flour/oat mixture. Using a pastry cutter or a fork cut in the cold butter until it is crumbly. Set aside.
Pour the peach/blueberry mixture into your baking dish, then evenly sprinkle the topping all over the fruit. Place baking dish on sheet pan to catch any spills that may occur.
Bake for 30-35 min or until the crisp is bubbly and the top has browned.
Sprinkle with flaky sea salt if desired. Serve with ice cream

Notes

If peaches are really juicy you can add another tbsp of arrowroot, tapioca, or cornstarch. Nectarines can be used instead of peaches. If using frozen peaches and blueberries do not thaw. Just mix really well with the filling ingredients. Increase cook time to 40-50 minutes or until the fruit is bubbly. Store in the refrigerator, warm before serving, if desired.