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Peach Blueberry Crisp for Two

This peach blueberry crisp is the perfect recipe for two! When you aren't wanting to make enough to feed a crowd and just want to share with one other person or maybe even just eat it all yourself - we won't judge! Gluten-free, dairy-free and vegan.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 2 servings
Calories: 378kcal
Author: Megan



  • 1 peach pitted and cut into slim wedges
  • 1/4 cup blueberries
  • 1/4 cup water
  • 1/2 tsp cornstarch or tapioca flour
  • 1/2 tsp cinnamon


  • 1/4 cup raw or roasted almonds
  • 1/4 cup walnuts
  • 1/8 cup coconut flakes unsweetened
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 tbsp coconut butter slightly softened
  • 1/2 tsp honey use maple syrup for vegan, or more to taste


  • Preheat oven to 350F.
  • In a small bowl, mix together peaches, blueberries, cinnamon, water and cornstarch. Pour into a 1/2 quart round oven safe dish or two individual ramekins and set aside.
  • In a food processor, combine almonds, walnuts, coconut flakes, cinnamon, nutmeg and salt. Pulse 5-6 times until nuts are in small pieces. A few larger pieces can remain.
  • Pour nut mixture into a small/medium bowl. Stir in coconut butter and with your hands try to work it into the nut mixture, pressing it to form some clumps. Spoon nut topping over the filling.
  • Cover baking dish with aluminum foil and bake at 350F for 18-22 minutes, until the topping is lightly browned and the filling is warm.
  • Serve warm out of the oven.


*This recipe makes enough for two people to share, but you could always double or triple the recipe to bake it for a larger amount of people.
*You can also bake this recipe in individual ramekins.


Calories: 378kcal | Carbohydrates: 23g | Protein: 8g | Fat: 30g | Saturated Fat: 7g | Sodium: 300mg | Potassium: 361mg | Fiber: 8g | Sugar: 12g | Vitamin A: 245IU | Vitamin C: 6.8mg | Calcium: 75mg | Iron: 1.9mg