Peach Blueberry Crisp
This tasty, gluten-free fruit crisp features juicy peaches and blueberries with a sweet, crunchy topping made of rolled oats, nuts, and cinnamon. A great summer treat with a scoop of ice cream!
Servings: 8
Ingredients
For the Filling:
- 5 yellow peaches, pits removed, sliced
- 1 cup blueberries
- 1/2 lemon, juiced
- zest of 1/2 lemon
- 1/4 cup coconut sugar
- 1/2 tsp vanilla extract
- 2 tsp corn or potato starch
For the Topping:
- 1 cup old-fashioned rolled oats (gluten-free)
- 1/2 cup almond flour
- 3/4 tsp cinnamon
- 1/2 cup walnuts or pecans
- 1/4 cup maple syrup
- 2 tbsp coconut sugar
- 4 tbsp unsalted butter, softened
Instructions
- Preheat oven to 375°.
- Combine all filling ingredients in a bowl and toss to combine (sliced peaches, blueberries, lemon juice, lemon zest, coconut sugar, vanilla extract, corn/potato starch).
- Place fruit mixture in a large ungreased pie dish.
- In a separate bowl, mix rolled oats, almond flour, chopped nuts, and coconut sugar in a medium bowl. Add the maple syrup and butter, and use a pastry blender to incorporate everything and achieve a crumble texture.
- Sprinkle the crumble topping evenly on top of the fruit mixture.
- Bake for 40-45 minutes. The topping will start to brown.
- Cool for 15 minutes before serving. Serve with ice cream or whipped cream.
Nutrition
Serving: 167g | Calories: 288kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 4.8g | Cholesterol: 15mg | Sodium: 4mg | Potassium: 339mg | Fiber: 4g | Sugar: 25g | Vitamin A: 64IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg