I’m at that part of the year when I’m hanging on to the remaining bits of summer as tightly as I can. It’s my favourite time of year and it flies by way too fast. Right now, everyone is anxious to switch over to pumpkins, hot chocolate, and their slow cookers, but I’m still in summer mode as this vegan gluten-free Coconut Peach Blueberry Crisp recipe shows! Not to worry, though, I’ll catch up to everyone soon; I have a few new fall-inspired recipes to share with you soon.
As you may know from my other peach recipes, peaches are one of the reasons why I love summer so much. They’re one of my favourite fruits. Add berries to that list and I am in summertime food bliss. Crisps are the perfect way to highlight summer flavours and one of my favourite crisp combos is peaches and blueberries.
Last year, I shared a recipe for a Vegan Peach Ginger Crisp ( it’s amazing), and this recipe is a slight adaptation of that one. In this recipe, I add some unsweetened shredded coconut to the topping, which adds a subtle coconut flavour that I hope you’ll love as much as I do. If coconut is not your thing, then feel free to omit it. I’ve made this coconut peach blueberry crisp recipe both ways and both versions are perfect.
Traditional crisp recipes use butter in the topping but this recipe uses coconut oil to make it vegan. If you want a stronger coconut flavour, use extra virgin coconut oil (this is the way I like to make it!). If you want a more subtle coconut flavour, use refined coconut oil (which has no flavour at all). You’ll still get a hint of coconut from the shredded coconut in the topping.
My favourite way to enjoy this is while it’s still warm without any topping, but feel free to add a scoop of ice cream to the top (non-dairy vanilla is perfect!) or a big spoonful of vanilla bean coconut whipped cream. It’s not an overly sweet dessert, the fruit does most of the sweetening work.
And one last thing…I haven’t tried this recipe with frozen peaches and blueberries (yet), but I think they would work nicely. The only thing that may be different is that there will likely be a little more moisture than with fresh fruit. Using frozen fruit will give you the chance to enjoy this dessert year-round until summer rolls around once again, much to the delight of those who enjoy summer days (and flavours!) as much as I do.
If you like this recipe, you may also like these too!
- Vegan Peach Ginger Crisp
- Easy Refrigerator Pickled Peaches
- Berry Coconut Breakfast Bowl
- Vegan Coconut Peach Ice Cream
- Peach Berry Smoothie Bowl
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How to Make a Vegan Gluten-Free Coconut Peach Blueberry Crisp
Savour the tastes of summer with this Vegan Gluten Free Coconut Peach Blueberry Crisp that's bursting with juicy fruit. Enjoy with ice cream or coconut whip as a topping or have it plain.
Pre-heat oven to 350F.
Lightly grease an 8 x 8 baking dish with coconut oil.
Add chopped peaches, blueberries, vanilla extract, and maple syrup to a bowl. Stir until combined.
Add peach mixture to the greased baking dish and spread so you have an even layer. Set aside.
Add rolled oats, oat flour, shredded coconut, coconut sugar, and cinnamon to a bowl and whisk until combined.
Add coconut oil to oat mixture and mix until combined and crumbly.
Add oat mixture to the top of the fruits in the baking dish and loosely spread to make an even layer (don't pack it down).
Bake for 35-40 minutes until the fruit is bubbling and the top is golden.
Cool before serving, best when served warm.
- This dessert is best enjoyed the day it was made, but if you have leftovers, store them in an airtight container. Warm up before serving again.
- Try serving with coconut whip or ice cream.
- Calorie count based on 6 servings and no toppings.