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Peach Blueberry Crisps

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6



  • 1 cup old-fashioned rolled oats gluten free if you’d like
  • ½ cup oat flour gluten free if you like, all-purpose flour may also be used
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ cup pecans
  • 5 tablespoons vegetable oil you can also use melted butter


  • 4 cups peaches sliced
  • 2 cups blueberries
  • 2 tablespoons cornstarch
  • ¼ cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger


  1. Preheat oven to 375 degrees F.
  2. Prepare the topping. In a medium bowl, stir together oats, oat flour, sugars, cinnamon, and pecans until well combined. Drizzle in the oil and stir until clumps form. Set aside while you prepare the filling.
  3. Prepare the filling. In a large bowl, stir together peaches, blueberries, cornstarch, sugar, cinnamon, and ginger until well combined. Divide filling as evenly as possible among 5-6 oven safe ramekins or bowls. Alternatively, the crisp may be baked in an 8 or 9 inch square pan, just be sure to adjust the baking time accordingly. Cover the filling with the topping, making sure you have enough for each of them.
  4. Place the baking vessels on a sheet pan in case they bubble over and bake for about 30 minutes, until the fruit is bubbling and the crisp is golden brown. Serve immediately. Leftovers may be stored in the refrigerator for up to 3 days and may be eaten cold or reheated in the oven or microwave until warm.