Serves 8
50 min
Peach Blueberry Crisp
Recipe GLPReb9db75456df86
A warm and comforting dessert featuring fresh peaches and blueberries topped with a golden, crumbly oat topping. This crisp combines tender fruit with a cinnamon-spiced oat mixture bound by coconut oil, creating the perfect balance of sweet and satisfying textures. Naturally dairy-free and vegan-friendly.
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Ingredients
3 cups fresh peaches, peeled and sliced
1 cup fresh blueberries
1 cup old-fashioned rolled oats
¼ cup granulated sugar
¼ cup packed brown sugar
1 tsp ground cinnamon
¼ cup coconut oil, softened
⅛ tsp fine sea salt
Directions
Preheat your oven to 350°F. Lightly coat a 13x9-inch baking pan or large pie pan with cooking spray.
Arrange the sliced peaches and blueberries in an even layer across the bottom of the prepared pan.
In a medium bowl, whisk together the oats, granulated sugar, brown sugar, cinnamon, and salt until well combined.
Add the softened coconut oil to the oat mixture and stir with a wooden spoon until the mixture becomes crumbly and resembles coarse breadcrumbs, with no large clumps of oil remaining.
Distribute the oat topping evenly over the fruit layer, gently pressing it down slightly.
Bake for 35 minutes, or until the topping is golden brown and the fruit is bubbling slightly at the edges.
Remove from the oven and allow to cool for at least 10 minutes before serving. The crisp will continue to firm up as it cools.
