This blueberry peach crisp is so delicious to make, and it's gluten free and vegan, too!
Preheat oven to 375 degrees. 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 in 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!
Store leftovers in the refrigerator.
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.