Gluten-Free Blackberry Peach Crisp

When you get to pick 8 lbs of blackberries for free, you make a delicious crisp of course! This was the first crisp recipe where I added some lemon juice and lemon zest to add a little more tartness, but the real star of this crisp is the peaches. This might just be the dessert of the summer!

Blackberry Peach Crisp

Course Dessert



  • 4 fresh peaches peeled and sliced
  • 4 cups fresh blackberries frozen work too
  • ¼ cup gluten-free flour
  • ¼ cup sugar
  • 1 tbsp fresh lemon juice
  • ½ tsp lemon zest


  • ½ cup gluten-free flour
  • ¾ cup gluten-free rolled oats
  • ½ cup packed brown sugar
  • ¼ cup sugar
  • ½ tsp cinnamon
  • ¼ tsp salt


  • Heat oven to 350 degrees and coat an oval baking dish with cooking spray. An 8×8 baking dish will work too.
  • Place peaches into a pot of boiling water until the skins begin to peel. Remove from heat and drain. Peel off peach skins with a knife and slice to your preferred size.
  • In a large bowl, combine sliced peaches, blackberries, sugar and flour until well combined. Pour into prepared baking dish and set aside.
  • Combine flour, oats, sugars, cinnamon and salt until well blended. Cut butter into small pieces, add flour mixture and use a pastry cutter or your hands to incorporate the butter to create a crumb mixture.
  • Spoon the crumb mixture evenly over the filling.
  • Bake in the oven for 40 – 50 minutes, until topping starts to brown and fruit filling is starting to bubble on the sides.
  • Let cool for 10 minutes and serve with dairy-free whipped cream or ice cream.
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