Vegan Blueberry Peach Crisp {Made with Oats}
The best vegan blueberry peach crisp made with an irresistible fruit filling and topped with a delicious and buttery oat crumble. This light and refreshing dessert uses fresh peaches and blueberries that showcases the bright, sweet and tangy flavors of summer.
Reasons I love Vegan Peach Blueberry Crisp SO much!
This recipe is packed with fresh and juicy summer flavors from peaches and blueberries and topped with an irresistible buttery oat crisp.
A total crowd-pleaser and my go-to backyard cookouts and gatherings. It’s a must-make summer dessert when the peaches are extra sweet! Check out my Peach Crisp Crumble Bars another favorite summer dessert for backyard cookouts and picnics.
It tastes just like the classic peach blueberry crisp but is lighte, vegan and gluten-free. Everyone can enjoy it! Adults and children will love this recipe! The perfect addition to your summer!
It’s super simple to make. It only requires two quick steps and uses simple ingredients that you probably already have in your cupboard. The perfect dessert to cook all summer long! Check out my Air Fryer Peaches for another super simple summer dessert!
You don’t need to peel the peach skin off, like most recipes suggest. Leaving the skin on will add more fiber to the recipe as well as reduce waste and save time!
I personally enjoy the taste of peach peel, and honestly it won’t change the delicious texture.
You’re going to LOVE this peach blueberry crisp!
Ingredients Needed to make Blueberry Peach Crisp
One of the best parts of this delicious peach blueberry crisp is that it’s made with simple ingredients you probably already have in your pantry. They’re also affordable and easy to find. Here is what you need:
For the Peach Blueberry Filling:
Peaches – fresh, sweet and juicy peaches are the jewels of summer! Either yellow or white peaches work perfectly for this recipe! No fresh peaches available where you live? Don’t worry! You can use frozen peaches too.
Blueberries – are lightly sweet and add not only a vibrant color but a great texture when paired with the peaches. You can use fresh or frozen blueberries for this recipe. If you are fan of blueberries like me, check my No Bake Blueberry Cheesecake Balls you are going to love them!
Lemon Juice and Zest – For a tangy, fresh, citrus flavor.
Coconut Sugar – unrefined sugar that adds a wonderful, caramelized taste. You can also use brown sugar, maple syrup, or honey for this recipe.
Vanilla – a warm and cozy addition that gives an amazing taste.
Arrowroot starch – naturally gluten-free starch that helps to thicken the fruit mixture. You can also use corn starch.
Cinnamon – for that warm and cozy taste.
For the Oat Crisp:
Rolled Oats – The base of the crisp. The oats give the perfect texture for this summer dessert.
Oat Flour – You can easily make your own oat flour by blending the oats until they get a fine flour texture. You can also use equal parts of gluten-free flour or all-purpose flour.
Cinnamon – for a cozy and warm taste.
Salt – brings all the flavors together.
Vegan Butter – it gives not only the delicious buttery flavory but the moisture that the oat topping needs to clump together. You can also use regular butter if not following a vegan diet.
How to make Vegan Peach Blueberry Crisp
This vegan peach blueberry crisp recipe is so easy to make, and it only takes two simple steps.
First, peel the peaches (optional), or simply keep the skin on, remove the pit and slice.
Make sure to top it with your favorite whipped cream, yogurt, or ice cream!!
How to Serve Vegan Blueberry Crisp
Enjoy this delicious summer dessert fresh, straight from the oven just the way it is or:
Serve with a spoon of your favorite vanilla ice-cream for a decadent and comforting dessert..
Add a generous scoop of your favorite Greek yogurt for a healthier protein packed option.
You can also drizzle some maple syrup and yogurt. So delicious!
How to store Vegan Peach Blueberry Crisp
Store your peach blueberry crisp leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold straight from the fridge or reheat your leftovers in the microwave or in the oven at 350 F. Baking in the oven will make the oat topping crispier.
Yes, this peach blueberry crisp is freezer-friendly! Assemble the peach crisp but don’t bake. Cover with plastic film and transfer to the freezer up to 3 months. Bake the frozen peach crisp at 350 F until golden brown and bubbly.
Tips for Making Vegan Peach Blueberry Crisp
Skip peeling the peaches! Most recipes call for peeling the peach skins off, but you can easily skip this step. Leaving the skin on will add more fiber to the recipe as well as reduce waste and save time, without changing the flavor.
This recipe is better when enjoyed fresh. The long it takes in the fridge, the soft the topping will get. To reheat your leftovers, I recommend baking in the oven at 350 F if you want that delicious toasty texture.
Better fruits make a better crisp. Fresh peaches and blueberries are in season now and they taste delicious! You can still use frozen fruits; I promise it will taste amazing but nothing better than using fresh seasonal fruits.
You are going to love this vegan peach blueberry crisp! It’s juicy, sweet, tangy, buttery, crispy and DELICIOUS! The perfect addition to your summer barbecues, cookouts, and picnics!
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Get the recipe:Vegan Blueberry Peach Crisp {with Oats}
Ingredients
Peach Blueberry Filling
- 1 cup blueberries
- 3 medium peaches, sliced
- 1/2 lemon, juiced
- 1/2 lemon, zested
- 1/4 cup coconut sugar, *
- 1/2 tsp vanilla extract
- 1 tbsp arrowroot starch, **
- 1/4 tsp cinnamon
Oat Crisp Topping
- 1/2 cup gluten free rolled oats, heaping
- 1/3 cup oat flour, ***
- 3-4 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1 pinch salt
- 1/4 cup vegan butter, cut into little cubes****
Instructions
- Preheat oven to 350 degrees F. Coat a 7×6 baking dish with nonstick cooking spray or vegan butter. You can also place a piece of parchment paper in the baking sheet to make cleaning up easier. Set aside.
- Peel peaches (optional), or simply remove the pits and slice.
- In a big mixing bowl, gently stir with a rubber spatula peach blueberry filling ingredients: sliced peaches, blueberries, lemon juice and lemon zest, coconut sugar, vanilla extract, arrowroot starch, and cinnamon. Pour the peach mixture into the prepared baking sheet. Set aside.
- In another mixing bowl, mix the oat crisp ingredients: rolled oats, oat flour, coconut sugar, cinnamon, salt, and vegan butter. Use hands to work in the cubed butter until it forms into a crumbly dough.
- Crush the dough with your fingers and spread evenly on top of the fruit mixture.
- Bake for 35-40 minutes at 350 F, or until bubbly and golden brown.
- Remove from the oven and cool for 10 minutes. Serve warm with vanilla ice cream or yogurt on top.
Notes
**arrowroot starch – sub corn starch
**oat flour – sub gluten free flour equal parts, or all-purpose flour
***vegan butter – you can also regular butter if not following vegan dietary restriction
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
