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!
Did you make this recipe? Be sure to leave a star rating below!
Vegan Blueberry Peach Crisp Recipe:
Vegan Blueberry Peach Crisp
Ingredients
For the filling
- 2 cups frozen peaches
- 4 cups frozen blueberries
- ¼ cup sugar
- 2 tablespoons corn starch
- ¼ teaspoon salt
- ½ teaspoon cinnamon
For the crisp topping
- ¾ cup brown sugar
- ½ cup gluten free oat flour
- ¾ cup gluten free rolled oats
- ¼ teaspoon salt
- 2 tablespoons coconut oil, melted
- ¼ 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
I love this recipe and have made it several times. I always get so many compliments. My only trouble is that it usually ends up very soupy because of the frozen fruit. Any suggestions to make the filling more firm?
Frozen fruit tends to do this, and that’s pretty common for crisp. You could double the topping if you prefer more crunch!
I took thie vegan blueberry peach crisp to the mountains to share with friends. Two in our group are vegan and they love it ! Even the non vegans were scraping the dish to eat the rest. All asked for the recipe. Looking forward to making this again.
I did double the amount of the topping.
Lisa, I am so glad you and your friends enjoyed the recipe, thanks for sharing!
Your recipe was exactly what I was looking for. I am insulin resistant but love sweets so I try to modify recipes to make desserts low glycemic to avoid spiking my insulin. All I had to do was to replace the sugar in the recipe with coconut sugar. I used to have crisps with regular sugar and I really couldn’t tell the difference, it was so good. Thank you!
I’m so glad you enjoyed the recipe Samantha! Thanks for sharing!
Loved this recipe! I made a few changes myself… swapped the brown sugar and regular sugar for natural sugar (truvia) and swapped vegan butter for coconut butter. My family absolutely love it! Delicious! Thanks for sharing it!
I’m so glad you enjoyed the recipe and made it work for you!
So delicious! I’m also dairy, egg, and gluten free for my daughter (breastfeeding) and this was a definite win, especially with vanilla bean coconut milk ice cream. Thanks for that!!
I’m so glad you enjoyed the recipe Laila! I am a nursing mom too, so I’m so happy you found a dessert you can enjoy with your restrictions!
This was very very good! The ice cream or cool whip is totally unnecessary. I used fresh blueberries and no peaches. I plan on using this recipe with other fruits.
I’m going to see what you have for main meals; I like/appreciate the idea of gluten free and vegan.
Thank you!
So glad you enjoyed the recipe Jeannette!
This is AMAZING! We recently had to switch to a gluten-free, dairy-free (bye, bye ice cream), and egg free diet due to my daughter’s food sensitivities. She was so upset that she would have to give up baked goods (esp, since I love to bake) – this was a knockout recipe! I baked and wrapped in tin foil – it was still warm when we had it several hours later. She even had a 2nd helping for breakfast the next day! Thanks so much for a great recipe – I will definitely be checking out more of your blog.
I’m so glad your family enjoyed the recipe Sue! Yes, I have lots of gluten free dairy free desserts on here!
Is it possible to just use all coconut oil instead of the extra 1/4cup vegan butter?
I haven’t tried it but I think it would work, let me know if you try it!
excuse me , but it is not vegan if when it includes butter.otherwise, beautiful recipe!
Hi Ann,
The recipes calls for vegan butter, it is vegan 🙂 I use earth balance buttery spread, but any vegan butter will do.
Made this today and it baked while we ate dinner. We ate it warm a couple of hours later…delicious.! Thanks for posting. My husband is low fodmap and gluten free and he really enjoyed eating something that was just like what I always made prior to his illness forcing the dietary changes.
I didn’t have any oat flour, I usually grind gluten free oats in food processor unto powdery and proceed with recipe. I skipped the peaches too, he cannot eat those on his diet. It was easy to make and very good, will make often .
So glad to hear you enjoyed the recipe Ellen! That’s awesome that you are finding ways for your husband to still enjoy the foods he loves!