Name: Fruit Crisp with Gluten-free Crumble Topping
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 6 cups fruit*; 2 Tablespoons arrowroot powder; 2 Tablespoons maple syrup*; 1 Tablespoon lemon juice; 1 cup old fashioned rolled oats; ½ cup ground flax seeds; ¼ cup hemp seeds; ½ cup chopped walnuts*; ¼ cup pure maple syrup; 2 teaspoons ground cinnamon; ½ teaspoon sea salt*; 1 orange* zested and juiced

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I love this easy fruit crisp recipe with a simple gluten-free crumble topping. It’s a great last minute healthy dessert option, made with pantry staples and fresh or frozen fruit.

Rectangle white casserole dish filled with fruit and berry crisp and some vanilla ice cream. In front is a small white bowl with peach and blueberry crisp and a scoop of vanilla ice cream. There is a blue dish towel and some walnuts, oats and blueberries on the white countertop as well.

This post has been updated from the original which was published on August 14, 2017.

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Why you will love this recipe
Filling Ingredients and Substitutions
Gluten-free Crumble Ingredients
Step by Step
Gluten-free Crumble
Debra’s Pro Tips
📖 Recipe

When in doubt, go for the fruit crisp. It’s so easy to make, it’s super delicious and it’s a healthy recipe too!

In the summer, I use whatever stone fruit is ripe and I can get my hands on. Peaches, plums, nectarines…they’re all winners! Throw in some berries for color and you’re golden. Or, try all berries…hello blueberry crisp!

In the winter, it’s frozen fruit and frozen berries…Equally delicious and BAM, memories of summer are conjured! Yay!

This is my back pocket dessert recipe because I always have some sort of fruit to put in (even if it’s frozen) and the delicious, gluten-free crumble topping is made with pantry staples. It’s quick, easy, satisfying and if there’s any leftover it makes an awesome breakfast….yeah, we eat fruit crisp regularly for breakfast on a Saturday morning.

Why you will love this recipe

Three bowls filled with peach and blueberry crisp and topped with a dollop of ice cream.

Super easy to make….I bet you can get it into the oven in 10 minutes….maybe less if you’re using frozen fruit!
This is perfect for a crowd…so easy to double.
It’s delicious without being too sweet.
Hello brunch! You’ll struggle to decide if it’s part of the meal or goes on the dessert table, but definitely make this for your next brunch.
It’s vegan, gluten-free and uses no refined sugar!
Super adaptable recipe….use whatever fruit you have. Peach crisp is delicious, but so is triple berry! Yeah, maybe save the peaches for a gluten-free peach cobbler.
The crisp topping is both crunchy and chewy….and uses pantry staple ingredients.
It’s impressive, but easy to pull off for a last minute dessert.

Filling Ingredients and Substitutions

This is a well balanced recipe…the protein and fiber from the topping balance out the natural sugar from the fruit, so your blood sugar won’t spike. A winner of a healthy dessert in my opinion.

Peaches, blueberries, and a lemon on a white countertop. Some arrowroot powder and maple syrup in a little glass bowls.

Fruit: Use what you have or what’s in season. I love stone fruits like peaches, nectarines, plums or apricots. Apples or pears also work well. You can also use frozen fruit. Sliced peaches are available year round in the freezer section.
Berries: Again, use what you have or what’s in season. Frozen berries are a great options too. You’ll need a total of 6 cups. An assortment of berries is an awesome choice too.
Lemon: Helps the fruit from turning brown before you have a chance to bake it.
Arrowroot powder: A healthier choice than cornstarch. This will help thicken the juices that emerge from the fruit/berries while cooking so your crisp isn’t too runny.
Maple syrup: Depending on what type of fruit you use and how ripe/sweet it is, you may not need to add maple syrup to the filling. Taste first without it and see what you think.

Gluten-free Crumble Ingredients

Labeled ingredients for fruit crisp topping: orange, oats, flax, walnuts, hemp seeds, cinnamon and maple syrup.

Oats: A fiber rich whole grain that is naturally gluten-free. I like to use Thrive Market Organic Oats or One Degree Organic Sprouted Oats. Whatever brand you use, be sure they are non-GMO and glyphosate free.
Nuts: The crunch factor is big. Hence the “crisp” designation. I used chopped walnuts for an added Omega3 boost of essential fatty acids. Chopped pecans or almonds are another great choice. If you can’t do nuts, use pumpkin seeds.
Ground flax: I love the nutty flavor of flax seeds and totally appreciate the added fiber and protein. Plus the flax act as a binder for this recipe, making sure there are clumps of topping.
Hemp seeds: They add another layer of texture plus a nutritional boost with protein, magnesium and Vitamin E.
Cinnamon: Love the way it brings out the natural sweetness of the fruit. You can omit or add in a pinch of cloves, nutmeg or allspice for flavor.
Salt: Omit if you’re on a low sodium diet. Otherwise, I like the way it brings out the nutty flavors in the topping and the juxtaposition of the salty with the sweet fruit.
Maple syrup: Sticky, natural sweetness that helps hold the crisp topping together. Date syrup is a good alternative.
Orange: Use the zest and the juice. You could also sub with a lemon or even apple juice.

Step by Step

If you’re using fresh fruit, you’ll need to slice it. Frozen fruit doesn’t need to be defrosted, dump it in the bowl and skip right to the next step.

Cutting board with fresh whole peaches, one cut in half and then into slices for demonstration.

Step 1: For fresh stone fruit, cut in in half, take out the pit and then cut into ¼″ slices. Perfection not needed. Thinner slices will turn to mush when cooked, thicker slices will still have some bite. Some of each works well too, for a varied texture.

Sliced peaches in a bowl with arrowroot, lemon, blueberries and maple syrup in small dishes all labeled.

Step 2: Place sliced fruit and berries in a medium sized bowl.

Glass bowl filled with sliced peaches and blueberries.

Step 3: Gently toss with arrowroot powder, then squeeze on the lemon juice, and maple syrup. Mix well.

Sliced peaches and blueberries in a white baking dish.

Step 4: Transfer fruit filling to baking dish so you can use the same bowl to make the crisp topping. You can also use a pie plate to make this.

Gluten-free Crumble

Glass bowl with sections of fruit crisp topping: oats, flax, nuts, seeds, cinnamon and maple syrup.

Step 5: Measure out the oats, nuts, flax, hemp seeds, cinnamon, salt and maple syrup into a bowl.

Orange, zested and juiced into a bowl with oats, nuts, flax, cinnamon and hemp seeds.

Step 6: Zest and juice the orange over bowl. Mix well. A varied texture with some clumps is fine.

Step 7: Spoon topping onto fruit in baking dish. It won’t cover everything completely. That’s OK.

Peach and blueberry crisp in a baking dish with a small piece taken out of the corner to reveal the cooked fruit inside.

Step 8: Bake in preheated 350 degree oven for 45 minutes, until fruit is bubbling around the edges. Serve warm or at room temperature. Top with ice cream if desired.

Debra’s Pro Tips

Blueberry and Peach crisp in a baking dish with a scoop of ice cream.

Take the easy out and use frozen fruit when you need to.
Take advantage of fresh fruit and berries when you can.
Make a double batch of the topping and freeze half to use next time…trust me, there will be a day that you need to get a dessert in the oven in under 5 minutes….frozen fruit plus the crisp topping in the freezer will enable that to happen.
Make the entire thing….just short of baking….and leave in the fridge while you’re enjoying time with your guests. Throw it in the oven an hour before you want to serve it….it will be hot and fresh and perfect for a scoop of ice cream to perfectly melt on top!

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