This Slow Cooker Peach Blueberry Crisp Recipe will become your go-to healthy summer gluten free dessert for the crockpot to keep you from turning the oven on.
Usually, when we think about slow cooker recipes we think of cozy, cool weather comfort foods like stew and soups! Well, not anymore. I don’t know about you but I will do ANYTHING to avoid turning my oven or stove on and heating up the whole house, so the idea of throwing everything into my slow cooker and walking away from the day is TOTALLY my style.
Table of contents
Why This Recipe Works
This peach blueberry crisp recipe combines the flavours of summer in an easy no-fuss dessert. I also love this recipe because it’s
- Completely plant-based (vegan) and Gluten Free
- Packed with vitamins and minerals from the fruit
- Family Friendly – kiddos through adults LOVE this recipe
- Easy to clean up (fewer dishes to do)!
Peaches – Not only do peaches add the perfect amount of sweetness to this recipe, they are also packed with Vitamins A & C!
Blueberries – Blueberries are loaded with antioxidants and make the perfect fruit to add into any crisp recipe
Oats – By using oats for the crispy topping, we’re adding even more healthy carbs and fiber to this recipe
Pecans – I love adding pecans into this recipe not just to give it even more crunch, but also to add a healthy fat source
How To Make This Recipe
Step 1: Mix together the topping ingredients in a bowl. Set aside. In another small bowl, mix together the brown sugar, cornstarch, ginger, and cinnamon.
Step 2: Place the peaches, blueberries, and lemon into a slow cooker and toss with the cornstarch-sugar mixture. Top with the crumble topping.
Step 3: Cover with a double layer of paper towel pulled taught so it doesn’t touch the crumble top. Cook on high for 2 hours or low for 4 hours. Serve with vegan ice cream, if desired.
When you’re choosing peaches for this recipe, I highly suggest looking for FREESTONE peaches whenever possible. It will make it SO much easier to get the flesh away from the stone since CLINGSTONE don’t just pop away so easily. They like to hug those pits like their life depends on it and it MAKES. ME. CRAZY. I mean, it’s still totally doable to just cut around it, but you end up with a mango-like issue where you waste some of the fruit (or you just have to eat those stuck on bits. It’s rough, I know.)
Well, here’s the trick, my friends – a double folded piece of paper towel! As the moisture from the fruit rises to the top, it gets absorbed by the paper towel so that the topping can crisp up. If we skipped this step, the moisture would fall back onto the crisp topping and it would get soggy.
I use vegan butter in the topping (but you can also use coconut oil), and I use gluten free oats and cornstarch for the topping, and thickener, respectively. You can also use tapioca starch for the filling, and if you don’t want this blueberry peach crisp to be gluten free, you can use whatever oats you have!
OMG YES. That is the beauty of this recipe. It will become a staple! Just swap in your favourite fruit and go for it. I love the classic late summer combination of blueberries and peaches, but do strawberry rhubarb in the Spring (may need a bit more sugar), apples or pears in the fall (may need a bit more time), and mango any time around!
More Recipes You Might Like
Can’t get enough summer dessert recipes like this peach blueberry crisp recipe? Check out some of my favorites from the blog!
- TOFU CHEESECAKE WITH CHOCOLATE AND OREOS
- WATERMELON CAKE
- VEGAN GRANOLA LAYERED POACHED PEARS
- LEMON RASPBERRY DESSERT TRIFLE
Now tell me, what’s your go-to summer dessert recipe? Have you tried making this peach blueberry crispt recipe? Leave me a comment below with your thoughts!
Slow Cooker Peach Blueberry Crisp Recipe | Vegan & Gluten Free Summer Dessert
- slow cooker
- Fruit Filling:
- 2 tbsp brown sugar
- 2 1/2 tbsp cornstarch
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 5 cups peaches sliced (skin on)
- 2 cups frozen wild blueberries
- 2 tbsp lemon juice
- 1 cup rolled oats gluten free if needed
- ½ cup almond meal
- ½ cup pecans chopped
- 3 tbsp brown sugar
- 2 tbsp minced candied ginger
- ¼ tsp salt
- ¼ tsp cinnamon
- 4 tbsp melted vegan butter
- Mix together the topping ingredients in a bowl. Set aside.
- In another small bowl, mix together the brown sugar, cornstarch, ginger, and cinnamon.
- Place the peaches, blueberries, and lemon into a slow cooker and toss with the cornstarch-sugar mixture. Top with the crumble topping.
- Cover with a double layer of paper towel pulled taught so it doesn’t touch the crumble top. Cook on high for 2 hours or low for 4 hours.
- Serve with vegan ice cream, if desired.
Updated on June 25th, 2023
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.