Blueberry Peach Crisp (Gluten Free and Vegan).
This blueberry peach crisp is so delicious to make, and it's gluten free and vegan, too!
Ingredients
- ¾ cup gluten free flour blend or regular flour if you are not GF
- ¾ cup light brown sugar or coconut sugar
- ¾ cup certified gluten free oats
- 6 Tablespoons vegan buttery spread or dairy butter if you are not DF, cut into small pieces
- 1 teaspoon cinnamon
- 6 ripe peaches diced
- 2 cups blueberries rinsed
Instructions
- Preheat oven to 375 degrees F. In a bowl, combine the flour, oats, cinnamon and brown sugar.
- Add your buttery spread and cut in with a pastry blender or fork until combined (it will be lumpy with little balls of butter).
- Place the blueberries and diced peaches in a 9x13 ceramic baking dish. Spread the crumb topping over the fruit.
- Place the dish in the oven uncovered, and bake for about 25-30 minutes. Serve warm, plain or with dairy free vanilla ice cream. Also good for breakfast the next day!
Notes
Store leftovers in the refrigerator, they should stay fresh for about 4 days.
You can freeze this crisp after baking. Allow it to cool before freezing. It should keep in the freezer for up to 3 months.
If you are not dairy free, go ahead and use regular butter.
Nutrition
Calories: 271kcalCarbohydrates: 49gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 74mgPotassium: 297mgFiber: 4gSugar: 33gVitamin A: 790IUVitamin C: 11mgCalcium: 40mgIron: 1.3mg
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