"Peaches and Blueberries unite! Its summertime in the Pacific Northwest and I love taking advantage of all of the seasonal fresh fruit we have around us! This PeachBerry crisp is super simple to make, gluten free, contains no refined sugar and packs a delicious punch of summer fruit in every bite. I absolutley love to pull out the cast iron pan on Sunday nights as well because it always seems to make the house smell delicious and it's such a great way to pull together dessert for the family after an adventure filled weekend. Enjoy!"
PeachBerry Crisp
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Prep time 20mins
Cook time 40mins
Serves or Makes: 8-10
Recipe Card
ingredients
- 4 ea sliced peaches
- 1 pint blueberries
- 1 cup oat flour
- 1 1/2 cups gluten free oats
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 2/3 cup coconut sugar
- 1/2 cup melted butter (or vegan butter)
Method
Step 1
Preheat your oven to 350 F.
Step 2
Slice peaches and lay slices on the bottom of a medium sized cast iron skillet. Evenly distribute blueberries on top of peaches.
Step 3
Mix oat flour, oats, salt, vanilla, coconut sugar and melted butter together in a bowl. Crumble topping evenly over peaches and blueberries.
Step 4
Bake for 40 minutes or until crips is browned and peaches/blueberries are bubbling.
Step 5
Serve immediately!