AuthoradminCategoryBerries, Breakfast & Brunch, Desserts, Entertaining, Fruit, Gluten Free, Holiday, Lunchbox Favorite, Nuts, Potluck, Snacks, Vegetarian, Whole GrainsCuisineVeganCooking MethodBakingDifficultyBeginnerIt's the time of year when juicy fruits are bursting with flavor! Make the most of them with this fruity <strong>Easy Vegan Blueberry Peach Crisp.</strong> It's the perfect warm weather<strong> </strong>dessert and can double as breakfast.
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
Ingredients
Directions
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
