This blueberry peach breakfast crisp is perfect for brightening up your weekday morning and fancy enough for a weekend brunch. Vegan, gluten-free, and just sweet enough!

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My childhood friend Amy runs an incredible farm and nursery in New Hampshire, Hemingway Farms. They grow everything from tomatoes to squash, to potatoes, to raspberries, to flowers. On a recent visit, she loaded me up with a variety of veggies plus a big box of peaches. Perfectly-ripe end-of-the-season peaches.

Blueberry Peach Breakfast Crisp

So what to do with a box of perfectly-ripe peaches?

Eat some. Freeze some. And make a crisp! This is the perfect breakfast and pairs well with a piping hot brew!

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And what’s better than a crisp that is healthy enough for breakfast? Actually making it just for breakfast!

I decided to make it extra large so that if you serve it for breakfast there will be enough for at least a couple of days. The 10ish servings that it provides also makes it a perfect brunch or potluck dish.

Peaches & Wild Blueberries

I paired the peaches with frozen wild blueberries. Not only do they taste great together, but they also provide a hefty dose of nutrition. The peaches are a good source of vitamin A, vitamin C, niacin, and potassium, while the wild blueberries pack in twice the amount of antioxidants of regular blueberries. I also happen to keep wild blueberries on hand in my freezer, making them very convenient additions to everything from smoothies to toast.

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Crispy Goodness

Made with wholesome ingredients such as oats, almond flour, and chia seeds, it will provide you with long-lasting carbohydrate energy, fiber, protein, and healthy fat.

Yes it does have some sugar, but similar to my strawberry-rhubarb crisp, I believe I found the just-right sweet spot. The added sugar accentuates the already sweet fruit and makes for a lightly sweetened granola-like topping.

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Hälsa Kids

My kids love a good, warm crisp, but get equally excited about the “topping.” Serve this with a little plain or vanilla Greek yogurt for a tasty breakfast treat that the whole family will love. Need to make it completely vegan or dairy-free? It’s also delicious with coconut cream or vanilla cashew cream.

Additional Tips

• Assemble the day before and cook in the morning. Or bake it the day before and just heat up individual servings in the microwave!
• Peach season over? You could also make this recipe using apples and/or pears instead of blueberries and peaches. Or use a combination of thawed frozen peaches and wild blueberries for a year-round treat.
• Need a smaller amount? You can easily make a half batch of this or even individual crisps in souffle cups!
• Nut allergies? Use white whole wheat or gluten-free all-purpose flour instead of almond flour.
• Could you serve this for dessert too? Of course!

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Blueberry Peach Breakfast Crisp

This blueberry peach breakfast crisp makes for a beautiful, delicious start to your day! Vegan and gluten-free, it's packed with wholesome goodness and suitable for a variety of diets. Pair it with plain or vanilla Greek yogurt or vegan coconut or cashew cream.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Breakfast, Dessert, Fika, Snack

Cuisine Gluten-free, vegan, Whole grain

Servings 10 people

Ingredients

  

Fruit Mixture

• 2 cups frozen wild blueberries
• 7 cups peeled and diced frozen peaches (about 4-5 cups fresh)
• 1 tablespoon fresh lemon juice
• 1 tablespoon arrowroot powder
• ¼ cup granulated sugar

Topping

• 2 cups gluten-free oats
• ⅔ cup almond flour
• 2 tablespoons chia seeds
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• ¼ teaspoon salt
• ⅓ cup maple syrup
• ⅓ cup coconut oil, melted (or butter if not vegan or dairy-free)

Instructions

 

• Preheat oven to 375 degrees F.
• In a medium bowl, combine blueberries, peaches, lemon juice, sugar, and arrowroot powder.
• In another bowl, combine oats, almond flour, chia seeds, cinnamon, ginger, and salt.
• Mix in the maple syrup and coconut oil and combine until well mixed.
• Pour fruit into a large pie pan or 9X11 baking dish. Spread topping evenly over fruit. Cover with aluminum foil.
• Bake for 40-45 minutes, until topping is golden brown and fruit is bubbling.

Notes

Serve with:
Plain Greek or Skyr yogurt
Lightly sweetened vanilla yogurt
Coconut cream
Vanilla cashew cream
Coffee or tea

Keyword blueberries, crispbread, crumble, peaches

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