Gluten Free Blueberry-Peach Crisp

Fruit crisps are a tasty combination of juicy, sweet fruit with a crispy topping; but many crisp recipes call for too much sugar. This crisp has less sugar than most, and you can cut down on the sugar even more if you'd like. Both blueberries and peaches are in season now, and together they make the perfect summertime dessert combination in this Gluten Free Blueberry-Peach Crisp.

Gluten Free Blueberry-Peach Crisp Recipe

Topping Ingredients

• 1/4 cups gluten free flour blend, such as Bob’s Red Mill 1-to-1 Flour

• 1/4 cup gluten free old-fashioned rolled oats, such as Bob’s Red Mill

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon sea salt

• 1/4 cup packed light brown sugar

• 3 tablespoons unsalted butter, melted and cooled

• Optional: 1 tablespoon chopped walnuts or almonds (for extra crunch)

  
  

Filling Ingredients

• 1/2 pound fresh peaches, pitted and cut into 3/4” cubes or thin slices

• 1/2 pound fresh blueberries

• 3 tablespoons granulated sugar

• 1 1/2 teaspoons arrowroot powder (or 1 tablespoon cornstarch if you don’t have arrowroot powder)

• Pinch mineral or sea salt

• 1/4 teaspoon ground cinnamon

• Pinch freshly grated nutmeg

• 1/2 teaspoon vanilla extract

Directions

• Preheat oven to 350 degrees F. Grease a small baking dish (no larger than 8x8-inch) and set aside.

• Prepare the topping by adding the flour, oats, brown sugar, cinnamon, salt, and chopped nuts if using, into a bowl. Mix to combine and work out any lumps. Add the melted butter to the mixture and combine well. Set topping aside.

  
  

  

• Add peaches, blueberries, sugar, arrowroot powder, salt, cinnamon, nutmeg and vanilla to a bowl and mix. Completely coat the peaches and blueberries with the dry ingredients.

• Transfer filling to the baking dish and spread evenly. Place the baking dish on a rimmed baking sheet and place the baking sheet into the oven. Bake for 10 minutes.

• Remove the baking dish from the oven and place it on a heatproof surface. Scatter the crumble mixture evenly on top, breaking up any large clumps of topping.

• Return the dish to the oven and bake until the topping is golden brown (about 18 minutes). Remove dish from the oven and allow it to cool for 15 minutes. 

  
  

  

If you're feeding a large group of people, you can double or triple the recipe, but use a larger pan.