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15 min.
35 min.
8 servings

Gluten Free* Blueberry Peach Crisp

*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.


  • 3 cups fresh blueberries
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 (29 oz.) can sliced peaches in heavy syrup, drained
  • 1 package Martha White® Gluten Free Blueberry Flavored Muffin Mix
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 1/4 cup butter, melted
  • vanilla ice cream

Preparation Directions

  1. HEAT oven to 350°F. Stir blueberries, sugar and cornstarch in medium bowl until coated. Place in 8-inch square baking dish. Top evenly with peaches.
  2. COMBINE muffin mix and cinnamon in medium bowl. Stir in egg with fork until crumbly. Sprinkle evenly over peaches. Drizzle evenly with butter.
  3. BAKE 30 to 35 minutes or until topping is golden brown. Cool 30 minutes. Serve with ice cream.

Nutritional Information Per Serving

Serving Size (1/8 of recipe, 1/3 C ice cr/svg), Calories 370 (Calories from Fat 120), Total Fat 14g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 65mg, Sodium 230mg, Total Carbohydrate 61g (Dietary Fiber 3g, Sugars 42g), Protein 4g; Percent Daily Value*: Vitamin A 20%, Vitamin C 10%, Calcium 15%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.