Gluten-Free Blueberry Peach Crisp with Coconut-Almond Topping
Print Pin
5 from 3 votes

Blueberry Peach Crisp with Coconut Almond Topping

A gluten-free fruit crisp filled with juicy peaches and blueberries, and topped with a crunchy coconut-almond crumble. This healthy, reduced sugar, high fiber fruit crisp is delicious for breakfast or dessert.
Course Breakfast, Dessert
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 355kcal
Author Allison - Celebrating Sweets



  • 1 cup sliced toasted almonds
  • 1/2 cup rolled oats (gluten-free if necessary)
  • 1/3 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup plus 1 tablespoon demerara/turbinado/raw sugar granulated sugar can be substituted
  • 5 tablespoons cold unsalted butter cut into pieces
  • 2 tablespoons unsweetened shredded coconut


  • 3 lbs large ripe-firm peaches peeled, and sliced
  • 2 cups fresh blueberries
  • 1/3 cup demerara/turbinado/raw sugar granulated sugar can be substituted
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons cornstarch

To serve:

  • Vanilla ice cream or frozen yogurt



  • In a food processor, pulse almonds and oats until they turn into a coarse meal. Add coconut flour, salt , cinnamon, and sugar, and pulse until combined. Add pieces of butter, and pulse until the butter is distributed into pea sized pieces. Stir in shredded coconut. Place in the refrigerator while you prepare the filling.


  • Preheat oven to 350°F. Grease a 9 1/2-inch pie dish or 1 1/2 quart baking dish.
  • In a large bowl, combine peaches and blueberries. Add remaining ingredients and stir gently until combined.
  • Pour the fruit into the prepared dish, then sprinkle over the topping pinching pieces of the topping together to form small clumps.
  • Place the dish on a foil lined baking sheet and place in the oven. Bake for 40-50 minutes, until the fruit is tender and bubbly, and the topping is golden brown. Check it periodically, and loosely cover the top with foil if the topping begins to get too dark (I covered mine with foil about 30 minutes into the baking time). Cool slightly, serve warm with vanilla ice cream or frozen yogurt.


I like the filling syrupy and juicy. If you prefer a thicker filling, increase the cornstarch to 3 tablespoons.


Calories: 355kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 150mg | Potassium: 469mg | Fiber: 7g | Sugar: 35g | Vitamin A: 795IU | Vitamin C: 15.3mg | Calcium: 49mg | Iron: 1.4mg