This cinnamon-peach blackberry crisp with a buttery walnut-oat topping is an easy gluten-free dessert. Sweetened with smokey maple syrup, you also won’t have to worry about sugar highs from processed sugars.
Why You’ll Love This Blackberry and Peach Crisp
This gluten-free peach blackberry crisp will be your new go-to dessert for your upcoming summer gatherings.
- Great for summer. This recipe is a great way to use up leftover peaches and blackberries from your summer harvest.
- Great for gatherings. Double or triple the recipe as needed and bake simultaneously so you don’t spend more time in the kitchen.
- Gluten-free. Using gluten-free oatmeal and vegan flours means more people can enjoy this sweet dessert.
- Simple. You just need to mix the crisp ingredients in one bowl, the fruit filling in another, assemble, and bake away.
What You’ll Need
Nutty almond flour and walnuts create a subtle nutty contrast with the fruits’ tartness. Scroll to the recipe card at the bottom of the post for exact amounts.
For the Oatmeal Crisp
- Almond flour – Sieve it if it has any large lumps.
- Walnuts – Feel free to use pecans.
- Gluten free oatmeal – Feel free to use regular old-fashioned oatmeal. Avoid quick oats because the’ll create a dense, rubbery paste.
- Maple syrup – Raw honey and agave nectar work too.
- Butter – Go for salted or unsalted butter.
- Cinnamon – It must be ground cinnamon. You can swap it for ground nutmeg.
- Nutmeg – Add more cinnamon if you prefer.
- Vanilla extract – Almond extract can be used instead.
For the Filling
- Peaches – Peel them and remove the pits before adding them in.
- Blackberries – Make sure you remove any small stems or leaves still stuck to the berries.
- Tapioca flour – Cornstarch works too.
- Maple syrup – Feel free to use raw honey or agave nectar.
- Cinnamon – You can use ground nutmeg or skip it completely.
Can I Use Frozen Fruit?
Absolutely! You can use frozen peaches and/or blackberries for this recipe. They must be completely thawed and drained before adding them in. If they’re still frozen, they’ll release lots of excess moisture into the ramekins and prevent the filling from thickening and the oats from becoming golden and crispy.
Tips for Success
Baking this warmly-spiced peach blackberry crisp in re-usable muffin liners is super easy!
- Make it tropical. Swap the blackberries for diced mango to make a tropical peach-mango crisp.
- Go for berries. Use your favorite berry mix instead of just blackberries for an easy variation of this recipe. It’s also okay to only use raspberries, blueberries, or sliced strawberries.
- Add more crunch. Mix 1/4-1/2 cup leftover streusel or crushed wafer cookies into the oatmeal mixture for additional texture.
- Make a stone-fruit crisp. Adding diced nectarines, plums, and/or pitted black cherries instead of blackberries will give you an all stone-fruit crisp.
- More spices. Stir 1/4 teaspoon ground cardamom and 1/8 teaspoon ground star anise or cloves into the oatmeal crisp mixture for extra depth.
- Use a muffin tray. If you don’t have ramekins, line a muffin tray with silicone cupcake liners. Add filling and oatmeal crisp. Bake as usual. Remove the liners from the tray and let cool for 10 minutes before serving.
Serving Suggestions
This fruity peach blackberry crisp is the perfect summer dessert. Enjoy it with a glass of cold milk or a cup of tea. If you’re a coffee person like me, try my Pumpkin Cream Cold Brew or Iced Coffee. If you prefer caffeine-free drinks, go for my Maca Latte or Golden Maca Latte.
Proper Storage
Don’t leave them out for more than 1 hour after baking to prevent spoilage if you live in a high-humidity area.
- Fridge: Cover the ramekins with plastic wrap and refrigerate for up to 4 days. Keep them away from strong-smelling foods like onions and chilis to prevent the transfer of odors.
- To reheat them: Microwave them in 20-second increments until warm. If it’s a large batch, reheat them in the oven at 300F for 20-25 minutes.
More Peach Desserts To Try
- Grilled Peaches with Cream and Honey
- Gluten Free Peach Cake
- Peach Upside Down Cake
- White Peach Cupcakes with Brown Sugar Frosting
Peach Blackberry Crisp
Ingredients
Filling:
- 2 peaches cubed
- 1/2 cup blackberries
- 1 tablespoon tapioca flour
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
Oatmeal Topping:
- 3 tablespoon almond flour
- 1/3 cup walnuts chopped
- 1/4 cup oatmeal gluten free
- 2 tablespoon maple syrup
- 2 tablespoon unsalted butter softened
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°
- Lightly grease 4 3 1/2” ramekins with coconut oil
- Combine all filling ingredients together and spoon evenly into ramekins.
- Combine all oatmeal topping ingredients together and spoon evenly over top of filling mix.
- Place ramekins on baking sheet for easy transport in and out of oven.
- Bake for 30-35 minutes or until fruit mixture bubbles and topping browns.
- Cool slightly and enjoy.
- If you have some vanilla ice cream in the freezer, add a scoop to the top and prepare to go to heaven!
I love blackberries but for some reason never buy them! I think because I am always buying strawberries and my husband doesn’t really eat fruit unless I shove it at him…so its a lot of fruit for one person! but this crisp is making me think he would eat his fruit in no time!
Meg you need to get the husband eating his fruits! Hope you try the recipe, he will definitely eat his fruits then!
I LOVE these individual crisps! I still need to make a crisp this summer!
There’s no better way to use seasonal fruit than crisps, if you ask me! Love this fruit combination!
Thanks Melanie!
We just planted some blackberry bushes as well but I know we probably won’t see berries for a few years! So jealous of yours, this looks delightful!
It took two years for my plants to produce, but it was well worth the wait!
Pretty sure I could whip this up every day for the rest of the summer! Love the peach blackberry combo!
Thanks Krista. It is so easy you could do it every day of summer.
Amy, I love the combo of the blackberries and peaches – will definitely need to give this a try!
Hope you do Deb!
My childhood home was located next to a family who had blackberry bushes and they would let us pick them all the time! Sigh, I should really get some plants here. I love blackberries so much and your crisp sounds so good (and the addition of peaches is genius!)
We had blackberry bushes that grew wild where I grew up, but they had enormous thorns all over them. At least they looked enormous to me, but I still picked away. The plants I grow are thornless, and well worth the time and space to grow them!
This looks delish – I love crisps in the summer!
Thanks Kristi!
I am so jealous of your blackberry bushes! We only have blueberry bushes and between the bird and the squirrels, we don’t have many leftover to eat. I always buy plenty of blackberries and have all of the ingredients to make this crisp. I can’t wait to try it!
Sounds like you and I are fighting the same fight against the wildlife! Hope you give the crisp a try, so easy and delicious!
Summer should be all about easy and relaxed AND fresh berries. Love this recipe just for that!
Thanks Kristen, I am all about easy and relaxed!