Healthy Blueberry Peach Crisp 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.
Ingredients
- 4 peaches, peeled and thinly sliced
- 1 cup blueberries, fresh or frozen—no need to thaw
- 1/4 cup pure maple syrup
- 1 tbsp tapioca flour
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- pinch of sea salt
Oat Crumble Ingredients
- 1 cup old-fashioned oats
- 1/2 cup almond flour
- 1/4 cup natural cane sugar
- 1 tsp cinnamon
- 4 tbsp unsalted butter, melted and cooled
- pinch of sea salt
Instructions
- Grease an 8×8-inch baking dish (or a 9-inch pie dish). Preheat oven to 350 degrees F.
- 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.
- 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.
- 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!
Video
Nutrition
Calories: 224kcal, Carbohydrates: 33g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 12mg, Potassium: 173mg, Fiber: 4g, Sugar: 21g, Vitamin A: 431IU, Vitamin C: 5mg, Calcium: 41mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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