Vegan Blueberry Peach Crisp
Easy gluten free blueberry peach crisp recipe
Servings: 8
Ingredients
For the filling
- 2 cups frozen peaches
- 4 cups frozen blueberries
- ¼ cup sugar
- 2 tablespoons corn starch
- ¼ teaspoon salt
- ½ teaspoon cinnamon
For the crisp topping
- ¾ cup brown sugar
- ½ cup gluten free oat flour
- ¾ cup gluten free rolled oats
- ¼ teaspoon salt
- 2 tablespoons coconut oil melted
- ¼ cup vegan butter melted
Instructions
- In a large bowl, mix together all of the ingredients for the filling. You may need to let the berries thaw for 5-10 minutes and stir until the remaining ingredients stick to the fruit
- In a separate bowl, make the crisp topping. Mix together all of the ingredients until it resembles wet sand
- Pour the crisp filling into a pie dish
- Sprinkle the topping evenly over the top
- Bake the crisp at 350 degrees for 50-60 minutes, or until bubbling and the top starts to brown
- Allow to rest for 10-15 minutes
- Serve with ice cream
Notes
The crisp topping is best served right away. Leftovers will not be quite as "crispy", but still delicious.
Nutrition
Calories: 298kcal | Carbohydrates: 53g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 205mg | Potassium: 189mg | Fiber: 4g | Sugar: 37g | Vitamin A: 436IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mg