Healthy Blueberry Peach Crisp Recipe with Oat Crumble

Juicy peaches, sweet blueberries, and a cinnamon-ginger oat crumble… this blueberry peach crisp tastes like summer in a pan. It’s simple (no dough to roll!), uses pantry staples, and bakes up bubbly and golden for the coziest dessert—amazing with a scoop of vanilla ice cream or a dollop of Greek yogurt.

Healthy Blueberry Peach Crisp Recipe with Oat Crumble

This blueberry peach crisp is my go-to “bring a dessert” when we’re grilling with friends.

Late summer peaches are impossible to resist, and when you toss them with blueberries and tuck everything under a buttery oaty crisp topping, it tastes like sunshine and cozy all at once.

I usually bake it right before we head out, so it’s still a little warm when we arrive—perfect with a scoop of vanilla ice cream or a dollop of whipped cream.

It’s one of those foolproof recipes that you’ll keep coming back to over and over.

Plus, once you try this version, you can use the same ratios with so many different fruits!

Why you’ll love this fruit crisp recipe

Peak-fruit flavor, minimal work – Slice, stir, sprinkle, bake. The maple-vanilla filling lets the peaches and blueberries shine without being overly sweet.

Better-for-you crumble – Old-fashioned oats + almond flour create a crisp, crumbly topping with great texture.

Make-ahead friendly – Bake it earlier in the day (or the night before) and rewarm before serving. Leftovers are excellent cold, too.

Ingredients you’ll need to make easy peach blueberry crisp

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Fresh peaches – Freestone peaches are easiest to peel/slice.
• Fresh blueberries – If using very juicy frozen berries, you can add an extra ½ tsp tapioca to the filling.
• Tapioca flour – Tapioca sets glossy and scoopable without turning pasty—great for juicy fruit crisps.
• Cinnamon – Warm spice that plays nicely with both peaches and blueberries.
• Ground ginger – Adds gentle warmth and a little zing; not “gingerbread,” just bright.
• Pure maple syrup – Natural sweetness with caramel notes. If your fruit is ultra-sweet, you can reduce it to 3 tbsp.
• Vanilla extract
• Sea salt

Oat Crumble Ingredients

• Old-fashioned oats– Old-fashioned (rolled) oats give the best crunchy, nubbly top. Quick oats make a finer, more compact crumble.
• Almond flour – Adds tenderness and a buttery vibe without extra dairy.
• Natural cane sugar – Sweetens and helps the topping crisp. Coconut sugar/brown sugar = deeper, caramel taste.
• Cinnamon
• Unsalted butter – Melted fat evenly coats the oats for a sandy, clumpy crumble.
• Sea salt

How to make this easy dessert

Step 1 – Grease an 8×8-inch baking dish (or a 9-inch pie dish). Preheat oven to 350 degrees F. 

Step 2 – In a large bowl (or directly into the prepared dish) , gently toss peaches, blueberries, tapioca flour, cinnamon, ginger, maple syrup, vanilla, and salt until the fruit is evenly coated. Transfer to the greased baking dish (or 10-inch cast iron skillet) and spread into an even layer.

Step 3 – In a medium bowl, stir oats, almond flour, cane sugar, cinnamon, melted butter, and salt until clumpy and evenly moistened. Sprinkle the crumble evenly over the fruit—no need to press it down.

Step 4 – Bake 30 minutes, then loosely cover with foil and bake 20–30 minutes more, until the topping is golden and the peach filling bubbles around the edges. Let it rest for 10–15 minutes to set the juices. Serve warm with ice cream, whipped cream, or Greek yogurt!

Watch me make this fresh summer fruit crisp

The full how to video can be watched below, or on my YouTube channel!

Tips for the best crisp

• Slice evenly. Thin, even peach slices (about ¼-inch) bake tender at the same time as the blueberries.
• Cover to prevent over-browning. The foil tent keeps the oat topping crisp without getting too dark while the fruit finishes bubbling.
• Juiciness check. If your peaches are extra juicy, add another 1–2 teaspoons tapioca flour to the filling.

How to store & reheat

Once any leftovers have cooled to room temperature, add to an airtight container and refrigerate for up to 4 days.

Warm portions in a warm oven for 10–15 minutes (best texture) or microwave 30–45 seconds.

To freeze leftovers, bake, cool completely, wrap well, and freeze up to 6 months. Thaw in the fridge and rewarm in the oven until crisp.

Flavor variations

• Nutty crunch: Add ¼ cup chopped pecans or almonds to the crumble.
• Citrus pop: Stir 1–2 teaspoons lemon zest and lemon juice into the filling for brightness.
• Spice swap: Trade ginger for cardamom or add a pinch of nutmeg.
• Berry swap: Sub raspberries or blackberries for some (or all) of the blueberries. You can use almost any fresh fruit with this recipe!

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this blueberry peach crisp recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Peaches – You can substitute peaches for 4 nectarines (no need to peel). For canned peaches, drain well and pat dry; add ½–1 tsp extra tapioca to compensate for excess juice.

Blueberries – Swap with blackberries or raspberries 1:1. If very juicy, add ½ tsp more tapioca.

Tapioca flour – Use arrowroot or cornstarch (swap 1:1). You can also use all-purpose flour, but use 2 tbsp, since flour thickens less.

Maple syrup – Honey and agave nectar are great alternatives.  Granulated/natural cane sugar works too, just add 1–2 tsp water to replace the liquid you lose by skipping maple.

Vanilla extract – Almond extract and lemon zest are great alternatives.

Oats – Quick oats: swap 1:1 for a finer, more cohesive crumble. Gluten-free: choose certified GF rolled oats.

Almond flour – Cashew flour, pecan flour, and walnut flour are great substitutes for almond flour. You can also swap in 1/2 cup oat flour. Oat flour is drier, so add 1 additional tbsp melted butter (or coconut oil) to the topping so it still crisps.

Butter – Use 4 tbsp melted coconut oil or vegan butter. If using salted butter, reduce the added salt in the topping.

Cinnamon/ginger- Replace ginger with ¼ tsp cardamom or add a pinch of nutmeg for a cozy twist.

More favorite summer desserts you’ll love

• Healthy apple crisp
• Blackberry lemon cake donuts
• Strawberry chocolate greek yogurt fudge

If you try this perfect summer treat, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather