Quick Peach Blueberry Crisp

This quick, healthy, peach blueberry crisp screams summer! The crisp is quick as it is made in the Instant Pot and healthier as it uses no refined sugar. The crisp topped with a delicious mix of oats and nuts. It is lightly spiced, gluten free and vegan. The crisp can be served with an ice-cream of choice and makes the ideal summertime treat.

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Come summer, and you get reminded of the quintessential summer time treat – crisps! I love this dessert and the fact that it can be made healthier with a few simple swaps and even so tastes delicious!

Fruit picking is a Summer/Fall tradition and this time I went for a combo of peach and blueberries. I was looking for creative ways to use up these fruits and found that peach and blueberries when combined together into a crisp, formed this dessert which strikes a perfect balance of being healthy as well as being delicious. So in case you are wondering “do peaches and blueberries go together”, yes, they do, and wonderfully so!

Lightly spiced with cardamom and ginger powder, this makes the perfect yummy indulgent dessert. Did you know that dry ginger powder also aids in digestion? Adding a pinch is actually good for your tummy.

What is the difference between a fruit crisp and a fruit crumble?

This article from Taste of Home clarified my doubts on this subject.

A crumble is a dish of baked fresh fruit, with a streusel crumb topping. The topping is usually made with a dreamy combination of butter, flour and sugar, with the option to include nuts.

Like a crumble, a crisp is a baked fresh fruit dessert, but the streusel topping is less dense and typically includes oats. The oats will crisp up during baking, while crumble toppings stay more dense and cakey.

Healthy Ingredients used for this quick peach blueberry crisp

For this recipe, I swapped out the traditional, refined sugar with maple syrup. This recipe uses less oats and more of a nut mixture made with pecans and walnuts to make the crumble topping.

I got the almond flour and old fashioned rolled oats from Bob’s Red Mill, they offer high quality baking mixes and flours.

How to make this quick, healthy peach blueberry crisp

Gather all the ingredients. Core and chop up the peaches.

Transfer chopped peaches and blueberries into a bowl. Add the spices, salt, corn starch and maple syrup. Mix everything well.

For the crisp topping: In a separate bowl, whisk 1/4 cup maple syrup with melted coconut oil. Whisk in oats, almond flour, rolled oats and chopped pecans and walnuts. Give everything a nice mix.

Take the ramekins and fill 3/4 of the ramekins with the peach blueberry mixture. Fill the rest of the ramekins with the oats and almond mixture.

Place the ramekins in a trivet for the Instant Pot. Fill the instant pot with water and place the trivet inside the instant pot Pressure cook on high for 4 minutes and then quick release the steam.

Transfer the ramekins to the oven and broil for 2 minutes to get a crispy top.

Let the fruit crisp sit for 10 minutes before serving it so that there is time for the crisp to thicken up a bit.

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I hope that you love this recipe. This recipe for healthy, oat, waffles combined with a yummy compote can do double duty too as a dessert as well as breakfast, give it a look-see.