It's the time of year when juicy fruits are bursting with flavor! Make the most of them with this fruity Easy Vegan Blueberry Peach Crisp. It's the perfect warm weatherdessert and can double as breakfast.
Yields1 ServingPrep Time5 minsCook Time45 minsTotal Time50 mins
5 cups (total) peaches and blueberries mixed (if using frozen, place in colander and quickly rinse under cold water)
1-3 tablespoons coconut sugar (or use sweetener of choice, such as maple syrup, honey or agave)
1 cup gluten free old fashioned rolled oats
1/2 cup white whole wheat flour (If you want to make this gluten free sub in almond meal flour or any GF flour)
1/2 cup raw pecans, chopped
1/4 cup packed coconut sugar
1/3 cup raisins, dried cranberries or dried cherries
pinch sea salt
4 tablespoons coconut oil
dairy free ice cream
vegan coconut whipped cream
Pre-heat oven to 375 degrees F with the rack in the middle.
Add fruit directly to the dish and toss with sugar. Use 1-3 Tbsp depending on sweet preference.
Add crisp ingredients to a mixing bowl. Use your hands and mix until all of the coconut oil is evenly distributed. Add this onto the top of the fruit in an even layer.
Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown.
Let cool for 10 minutes and serve with dairy-free ice cream or my favorite coconut whipped cream.
This crisp tastes best when fresh, but keeps for a few days in the fridge stored in an airtight container.oats