Vegan Blueberry Peach Crisp
on Jul 16, 2018, Updated Apr 05, 2024
This gluten free vegan blueberry peach crisp recipe is a simple and delicious healthier dessert made with easy to find ingredients. Use frozen fruit and a few simple ingredients to make this easy vegan dessert!
Say helloooo to my new favorite summertime dessert!
This vegan blueberry peach crisp is everything I love about a good dessert: it’s not difficult to make and pairs perfectly with a scoop of vanilla ice cream.
I’m always down for a bowl of crisp with ice cream!
If you can’t tell from my gluten free apple crisp, strawberry crisp, cranberry blueberry crisp, or easy peach crisp, I think it’s safe to say I am in love with crisp recipes!
I love how simple they are to throw together, and the oven really does all of the work for you.
First up, here are the ingredients that you need to make this recipe.
Ingredients to make vegan blueberry peach crisp
- frozen peaches
- frozen blueberries
- sugar
- corn starch
- salt
- cinnamon
- brown sugar
- gluten free oat flour
- gluten free rolled oats
- coconut oil
- vegan butter
The crisp topping is made with a mix of oat flour and rolled oats, making it gluten free.
It still has great texture, but like most crisp recipes, is best served fresh.
Fresh crisp from the oven = melt in your mouth fruit with a crunchy crispy topping.
Soooo good.
My husband’s all time favorite dessert is my vegan apple crisp recipe.
It’s a classic favorite of ours every fall and we love it.
While that recipe is fantastic, I wanted to create an easy berry crisp recipe that could be throw together in minutes without a lot of time spent chopping up fruit.
This is a great summer dessert for when you really don’t feel like spending a bunch of time in the kitchen.
Frozen fruit is what we are using in this recipe, so the prep work is super minimal (open bag and you’re done prepping the fruit!)
Even someone that doesn’t like cooking can make this recipe fast!
Sometimes you just need a quick and easy dessert, right?
This would also be a great recipe to use up extra summer produce year round.
If you have extra fresh peaches or blueberries to freeze, just store them until you are ready to use them.
Stock up during the summer if you want that super juicy fresh peach flavor.
I’m a frozen blueberry lover myself, so I’m glad that those are always available to me.
Am I the only one that likes frozen blueberries better than fresh?
My husband seems to think so.
Random fact: frozen blueberries are one of the only things that immediately cures my stomach ache.
If I eat a bowl I almost always feel better within just a few minutes!
See my 15 Easy Vegan Desserts roundup for more favorite recipes!
I use both frozen peaches and frozen blueberries for this easy vegan blueberry peach crisp.
This recipe is similar to my easy peach crisp recipe, but I made the crumble topping to be gluten free so that everyone can enjoy it!
Blueberries are one of my favorite fruits and add such a nice sweetness to this dessert.
Even though I love frozen blueberries, I also love them all bubbly and warm in this crisp.
There’s just something so comforting about a big bowl of berry crisp!
While I admit that fresh peaches usually have more flavor, I still loved the flavor of frozen peaches once they cooked!
If nothing else, it saves a ton of prep time.
And I’m all for an easy and satisfying dessert that doesn’t take me a ton of time spent in the kitchen!
This recipe is gluten free which is a plus if you know someone that can’t tolerate gluten!
I have made this with gluten free relatives in mind.
While nothing can quite top apple crisp in Robbie’s eyes, this blueberry peach crisp was a VERY close contender.
Juicy, sweet, and perfect with a cool scoop of ice cream.
Now that’s what I’m talking about!
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
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Vegan Blueberry Peach Crisp Recipe:
Vegan Blueberry Peach Crisp
Ingredients
For the filling
- 2 cups frozen peaches
- 4 cups frozen blueberries
- 1/4 cup sugar
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
For the crisp topping
- 3/4 cup brown sugar
- 1/2 cup gluten free oat flour
- 3/4 cup gluten free rolled oats
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, melted
- 1/4 cup vegan butter, melted
Instructions
- In a large bowl, mix together all of the ingredients for the filling. You may need to let the berries thaw for 5-10 minutes and stir until the remaining ingredients stick to the fruit
- In a separate bowl, make the crisp topping. Mix together all of the ingredients until it resembles wet sand
- Pour the crisp filling into a pie dish
- Sprinkle the topping evenly over the top
- Bake the crisp at 350 degrees for 50-60 minutes, or until bubbling and the top starts to brown
- Allow to rest for 10-15 minutes
- Serve with ice cream
Do you defrost the fruit first?
No
What size dish did you use?
The photos in this recipe used a pie plate, but you can also use a small baking dish (around 2-3 qt)
This recipe is so delicious!
Can the individual parts be mixed beforehand, then constructed and baked later? I want to make this for a meal train, but I don’t want to cook it too far in advance. I was thinking of mixing the fruit mix and topping ahead of time, keeping them separate and the berry mix frozen, then just letting them construct and bake when they are ready.
I would not recommend adding the liquid part to the crisp topping until you are ready to bake it, however you could prep all the other dry ingredients so that they were ready to go!
I made this last weekend because one of my dinner guests was lactose and gluten intolerant. It was so easy to prepare and it came out delicious !! It was a hit with everyone. Will definitely be making it again ❤️
This was a super great easy dessert! I happened to have ripe apricots on my tree and some frozen blackberries….so I used them! I didn’t have oat flour so I ground up some of my oats to flour consistency. It was delicious!! Next time I used fresh and frozen peaches and black berries again. I doubled the recipe for a 9×13. It was great!! It seems like a full proof dessert anytime of the year.
This was amazing and super easy.
I cut the sugar in half because we are very sugar sensitive and used coconut sugar. I will make it again and again.
This looks delicious!! I was wondering, can I omit the coconut oil? Is it essential? Should I replace it with something? Thanks so much!
You can substitute it for the same amount of more butter.
@Alison,
I replace this with spectrum brand vegetable shortening and used a little less than was called for.
I used blueberries, cherries & peaches. Next time I’ll double the cornstarch, so the juices thicken up better. It was too liquid-y, but still tasted wonderful! I only cooked it for 45 minutes because it had gotten nicely browned, and I didn’t want it to burn!
I was wondering if using fresh peaches and fresh blueberries would be ok?
You could do that, but it will change the cook time and will most likely affect the cook time. Just keep a close eye on it so that it doesn’t burn!