Sweet, juicy peaches and fresh blackberries come together beneath a buttery oat and almond crisp topping in this easy gluten-free blackberry peach crisp. Finished with warm cinnamon, cardamom, a hint of almond extract, and plenty of vanilla, every bite is packed with cozy summer flavor.

This crisp comes together with simple ingredients and is one of my favorite desserts to make during peach season. The fruit becomes perfectly tender as it bakes, creating a lightly jammy filling that pairs beautifully with the golden, crisp topping. Serve it warm with a scoop of vanilla ice cream for an easy dessert that’s perfect for everything from weeknight dinners to summer gatherings.

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Why You’ll Love This Recipe

Made with fresh summer fruit
Sweet peaches and juicy blackberries bake into a perfectly soft, lightly jammy filling that’s bursting with fresh flavor.

A buttery oat and almond topping
The crisp topping is made with rolled oats, almond flour, and brown sugar for a delicious buttery crumble that’s crisp on top and tender underneath.

Warm, cozy flavors
Cinnamon, cardamom, vanilla, and a touch of almond extract complement the fruit without overpowering it.

Simple to make
With just a few basic steps and no special equipment required, this recipe comes together easily for both weeknight desserts and special occasions.

Naturally gluten-free
Made with certified gluten-free oats and almond flour, this crisp is just as delicious as a traditional fruit crisp.

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Ingredient Notes

Peaches
Use ripe peaches that are still slightly firm to the touch. They’ll soften as they bake while still holding their shape. Overly ripe peaches can become mushy and release excess juice.

Blackberries
Fresh blackberries provide the best texture and flavor. Choose berries that are plump, deep purple-black, and free of mold or bruising.

Certified gluten-free rolled oats
Be sure to use certified gluten-free old-fashioned rolled oats if you need the recipe to be completely gluten-free. Quick oats won’t provide the same crisp, crumbly texture.

Almond flour
Fine blanched almond flour creates a tender, buttery topping and pairs beautifully with the peaches and blackberries. Avoid using almond meal, which has a coarser texture.

Cornstarch
Cornstarch thickens the fruit juices as the crisp bakes, creating a luscious filling that’s spoonable without being runny.

Almond extract
A small amount of almond extract enhances both the peaches and blackberries without making the dessert taste overly almond-flavored. If you prefer, you can omit it and replace it with an additional ½ teaspoon of vanilla extract.

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How to Make Gluten-Free Blackberry Peach Crisp

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Combine the topping ingredients
In a medium mixing bowl, stir together the certified gluten-free rolled oats, almond flour, light brown sugar, cinnamon, and salt.

Step 2: Work in the butter
Toss the cold, cubed butter with the dry mixture to coat. Use your fingertips to press and rub the butter into the oat mixture for several minutes, until the topping is evenly moistened and resembles coarse, wet sand.

Step 3: Prepare the blackberry peach filling
Slice the peaches into ¼- to ½-inch wedges and place them in a large mixing bowl with the blackberries. Add the granulated sugar, light brown sugar, cornstarch, cinnamon, cardamom, nutmeg, vanilla extract, and almond extract. Gently toss until the fruit is evenly coated, taking care not to crush the blackberries.

Step 4: Assemble the crisp
Transfer the blackberry peach filling to an 8- to 9-inch ceramic baking dish and spread it into an even layer. Sprinkle the crisp topping evenly over the fruit.

Step 5: Bake the crisp
Bake at 350°F on the middle oven rack for 40–50 minutes, tenting loosely with foil halfway through baking if the topping is browning too quickly. The crisp is done when the topping is golden brown and the fruit filling is bubbling around the edges. Let the crisp cool for about 30 minutes before serving. The filling will continue to thicken as it rests. Serve warm with a scoop of vanilla ice cream, if desired.

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Recipe Tips

Use ripe, but still firm peaches
Peaches that are fragrant and give slightly when pressed will have the best flavor while still holding their shape during baking. Very soft peaches can become overly mushy.

Don’t overmix the blackberries
Gently fold the fruit together after adding the sugar and spices to keep the blackberries as intact as possible.

Keep the butter cold
Cold butter creates the best crisp topping. If the butter begins to soften while you’re working, refrigerate the topping for 10–15 minutes before assembling the crisp.

Leave the topping loose
Sprinkle the topping evenly over the fruit without pressing it down. The loose crumbles bake into a crisp, crunchy topping.

Use the right baking dish
An 8-inch square or similar 2-quart ceramic baking dish works well. Using a much larger dish will create a thinner fruit layer and may cause the filling to cook down too quickly.

Tent with foil if needed
If the topping is becoming deeply golden before the fruit is bubbling, loosely tent the dish with aluminum foil for the remainder of the baking time.

Let it cool before serving
Cooling the crisp for about 30 minutes allows the juices to thicken so the filling isn’t overly runny when spooned.

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Storage & Freezing 

Storage
Cover leftover crisp tightly and refrigerate for up to 4 days.

Reheating
Warm individual servings in the microwave for 30–60 seconds, or reheat the entire baking dish in a 325°F oven until warmed through.

Freezing
You can freeze the baked crisp for up to 2 months. Cool completely, wrap tightly, and freeze. Thaw overnight in the refrigerator and reheat in a 325°F oven until hot.

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Serving Suggestions

This blackberry peach crisp is delicious served warm with:

• Vanilla bean ice cream
• Fresh whipped cream
• Lightly sweetened mascarpone whipped cream
• A drizzle of salted caramel sauce
• Greek yogurt for breakfast (yes, leftovers make a wonderful breakfast!)

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Recipe Variations

Use Nectarines Instead
Swap the peaches for ripe nectarines for a slightly sweeter flavor. Since nectarines don’t need to be peeled, they’re an easy substitute that works beautifully in this crisp.

Try Different Berries
Replace the blackberries with fresh blueberries, raspberries, or a combination of your favorite berries. Each variation creates a slightly different flavor while keeping the same juicy fruit filling.

Add Crunch with Nuts
For extra texture, stir ½ cup chopped pecans or sliced almonds into the crisp topping before sprinkling it over the fruit. The nuts become perfectly toasted as the crisp bakes.

Make It Extra Cozy
Add ½ teaspoon ground ginger to the fruit filling for a warm, spiced flavor that pairs wonderfully with the peaches and blackberries.

Use All Peaches
If blackberries aren’t in season, simply make an all-peach crisp. Increase the peaches to about 6–7 cups and, if they’re especially juicy, add an extra ½ teaspoon of cornstarch to help thicken the filling.

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Frequently Asked Questions

Can I use frozen blackberries?
Yes. Add them directly from frozen without thawing. You may need to bake the crisp for an additional 5–10 minutes.

Can I peel the peaches?
You can, but it isn’t necessary. The skins soften during baking and add beautiful color to the filling.

How do I know when the crisp is done?
The topping should be golden brown and the fruit filling should be bubbling around the edges of the baking dish.

Can I make this ahead?
Yes. Assemble the crisp several hours in advance, refrigerate, and bake just before serving. You may need to add a few extra minutes to the baking time if it’s going into the oven cold.

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Photography by Creating Kaitlin

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