Description
This delicious Peach Blueberry Crisp is vegan, gluten-free, and super easy to make!
Ingredients
Scale
For the topping
- 1 cup GF flour blend of choice
- 1 cup rolled oats
- 1/3 cup sucanat
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup almonds, chopped
- 4 tablespoons room temperature coconut oil
- 3 tablespoons water
- 1 1/2 teaspoons pure vanilla extract
For the filling
- 5–6 peaches
- 2 cups blueberries
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons GF flour blend of choice
- 1/2 cup sucanat
Instructions
- Preheat the oven to 375 degrees. Lightly oil a medium baking dish. (I used a 9×13 inch oval dish)
For the topping
- In a large bowl, whisk together the flour, oats, sucanat, cinnamon, baking powder, salt, and almonds. Add the coconut oil, water, and vanilla and use your hands to mix them together. You’ll need to use your fingers to break up the coconut oil and incorporate it.
For the filling
- Halve, pit, and cut the peaches into wedges.
- In a large bowl, mix together the peaches, blueberries, lemon juice, lemon zest, flour, and sucanat. Toss well.
- Pour the mixture into the prepared baking dish. Sprinkle your topping evenly over the filling. Bake in the preheated oven for 45 minutes, or until the top is browned and the juices are bubbly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 353
- Sugar: 29.8g
- Sodium: 0.3mg
- Fat: 11.8g
- Carbohydrates: 61.5g
- Protein: 6.3g