Paleo Blueberry Peach Crisp

A healthy blueberry peach crisp made with fresh or frozen blueberries and juicy peaches + a topping of nuts and almond flour. Naturally sweetened with dates and maple syrup. Vegan, paleo and gluten free.

Fruit desserts like crisps, crumbles and cobblers are my ultimate favorite, and even more in summer when berries and stone fruits like peaches are in season.  This crisp right here is no exception!

This blueberry peach crisp is...

• perfectly sweetened: sweet, but not too much
• bursting with fruits
• crispy and juicy
• perfect for summer
• a crowd pleaser
• gluten free

Let me show you how to make it so you can make a batch ASAP!

How to make blueberry peach crisp – step by step

Preheat your oven to 350F or 175C degrees.

Prepare the fruit filling first.

In a large bowl, add the sliced peaches, blueberries, orange juice, maple syrup, arrowroot and vanilla extract (step 1)

Toss well until combined (step 2) and pour in a large 9 x 13 baking dish.

Then, prepare the topping.

Place the pitted dates in your food processor, and pulse a few times until it's almost a paste (step 3)

Then, add the almond flour, pecans, almonds, Medjool dates, maple, cinnamon and salt. Pulse until it looks like small gravel (steps 4 and 5)

Add coconut oil, and pulse again until it starts to clump slightly (step 6)

Stir in the shredded coconut with a spoon (step 7). 

Sprinkle topping over fruit filling (step 8)

Bake for 40 to 50 minutes or until filling is bubbly and topping is golden! Let it cool a bit and enjoy!!

Tips to make blueberry peach crisp

• Frozen fruits: You can use fresh or frozen blueberries and peach for this recipe. This time, I used frozen blueberries and fresh peaches.
• Can you freeze this crisp? Yes! Freeze it unbaked and when you're ready to eat, bake at 350F/175C for about 1 hour or until hot and bubbling. If it starts to brown too much before it's ready, cover with tin foil.
• You can also freeze cooked leftovers in portions and reheat in the microwave for 1 minute or so.
• Can you make it ahead? Yes, you can prepare it up to two days ahead. Since the topping is made with nuts, it will stay crisp! Store in the fridge, and reheat before serving.
• Fruit variations: It would work well with other types of berries, mangos, apples, pears…

If you tried this blueberry peach crisp, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

5 from 6 votes

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Paleo Blueberry Peach Crisp

A healthy blueberry peach crisp made with fresh or frozen blueberries and juicy peaches + a topping of nuts and almond flour. Naturally sweetened with dates and maple syrup. Vegan, paleo and gluten free.

Course Dessert

Cuisine American

Keyword #glutenfreedessert, #paleocrisp, #paleodessert, #vegandessert

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8

Calories 402 kcal

Ingredients

• 4 cups blueberries fresh or frozen (about 1.5 lbs - 680 g frozen)
• 5 peaches pit removed, sliced (no need to peel them)
• ¼ cup maple syrup or honey
• ¼ cup fresh orange juice
• 2 tbsp arrowroot or cornstarch
• 2 tsp vanilla extract

Topping

• ½ cup almond flour
• 1 cup pecans
• ½ cup almonds
• 6 small Medjool dates pitted
• 1 tbsp maple syrup or honey
• 2 tsp ground cinnamon
• ¼ tsp sea salt
• 2 tbsp solid coconut oil *see notes – or ghee or cold butter
• ¼ cup unsweetened shredded coconut
• vanilla ice cream to serve, optional – not paleo unless it's a homemade paleo one!

Instructions

1. Preheat oven to 350F / 175C degrees

2. Prepare the filling. In a large bowl, add blueberries, peaches, maple syrup (or honey if using), orange juice, arrowroot and vanilla. Toss to combine and transfer to a large baking dish (I used a 9 x 13 baking dish)

3. Prepare the topping. Place the pitted date in the bowl of your food processor. Pulse to break down into pieces, until it's almost a paste. 

4. Add almond flour, almonds, dates, maple syrup (or honey if using), cinnamon and salt in the bowl of your food processor. Pulse until the mixture ressembles small gravel.

5. Add coconut oil and pulse until the mixture starts to clump slightly.

6. Stir in shredded coconut with a spoon and spread the topping over the fruit mixture.

7. Bake for 40 to 50 minutes, or until the sides are bubbling and the topping is golden.

8. Let it cool a bit before serving with vanilla ice cream (optional – and not paleo unless it's a paleo ice cream!)

Recipe Notes

Slightly adapted from Danielle Walker's great cookbook Meals Made Simple.

Freezing and make ahead instructions:

• Freeze it unbaked and when you're ready to eat, bake at 350F/175C for about 1 hour or until hot and bubbling. If it starts to brown too much before it's ready, cover with tin foil.
• You can also freeze cooked leftovers in portions and reheat in the microwave for 1 minute or so. 
• You can prepare it up to two days ahead. Since the topping is made with nuts, it will stay crisp! Store in the fridge, and reheat before serving. 

Tips:

• Frozen fruits: You can use fresh or frozen blueberries and peach for this recipe. This time, I used frozen blueberries and fresh peaches.
• Fruit variations: It would work well with other types of berries, mangos, apples, pears…

Nutrition Facts

Paleo Blueberry Peach Crisp

Amount Per Serving (1 portion (⅛th))

Calories 402 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g31%

Sodium 76mg3%

Potassium 533mg15%

Carbohydrates 50g17%

Fiber 8g33%

Sugar 36g40%

Protein 6g12%

Vitamin A 395IU8%

Vitamin C 17.4mg21%

Calcium 89mg9%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

UPDATE NOTE: This post was originally published on July 3, 2015 and republished in August 2018 with new photos, an updated recipe and more tips.

More crisp, cobbler and crumble recipes:

• Peach Blueberry Cobbler (Vegan + Paleo)
• Mango Strawberry Crisp
• Strawberry Cobbler (Vegan + Paleo)
• Banana Chocolate Chips Crisp
• Strawberry, Pineapple and Coconut Crisp
• Pear and Pomegranate Crumble