Peach Blueberry Crisp
Warm, comforting, and nourishing—this Peach BlueberryCrisp is naturally anti-inflammatory and packed with flavor.
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Ingredients
- For the Filling:
- 3 cups fresh or frozen peaches sliced
- 2 cups fresh or frozen blueberries
- 2 tablespoons maple syrup or honey
- 1 tablespoon lemon juice
- 1 tablespoon arrowroot powder or cornstarch
- 1 teaspoon vanilla extract
- For the Crisp Topping:
- 1 cup rolled oats use gluten-free if needed
- ½ cup almond flour
- ⅓ cup chopped nuts e.g., almonds, pecans, or walnuts
- ¼ cup coconut sugar or brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease an 8x8-inch baking dish.
- In a large bowl, combine the sliced peaches, blueberries, maple syrup, lemon juice, arrowroot powder, and vanilla extract.
- Toss until the fruit is evenly coated.
- Pour the mixture into the prepared baking dish.
- Make the Crisp Topping: I
- n a separate bowl, mix together the rolled oats, almond flour, chopped nuts, coconut sugar, cinnamon, and salt.
- Add the melted coconut oil and vanilla extract, stirring until the mixture becomes crumbly. Assemble the Crisp: Evenly sprinkle the crisp topping over the fruit filling in the baking dish. Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbly.
- Cool and Serve: Let the crisp cool for a few minutes before serving.
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