Description
Indulge in a rustic and wholesome summer dessert that perfectly balances juicy, sun-ripened peaches and vibrant blueberries. This health-conscious crisp replaces refined flours with a textured, fiber-rich topping made of gluten-free oats, ground flax seed, and crunchy nuts. Sweetened subtly with maple sugar, it captures the essence of the season in every bubbly, fragrant scoop. It is a simple, approachable, and comforting treat that feels both nostalgic and modern, making it an ideal choice for any casual gathering or cozy weeknight craving.
Ingredients
5 cups ripe peaches, sliced
2 cups fresh blueberries
2 tablespoons cornstarch
1 tablespoon lemon juice
1 cup gluten-free rolled oats
1/2 cup almond flour
1/2 cup chopped walnuts or pecans
2 tablespoons ground flax seed
1/3 cup maple sugar
1/4 cup coconut oil, melted
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, toss the sliced peaches and blueberries with the cornstarch and lemon juice until evenly coated, then transfer to a baking dish.
In a separate bowl, combine the oats, almond flour, chopped nuts, ground flax seed, maple sugar, cinnamon, and sea salt.
Pour the melted coconut oil into the dry topping mixture and stir until crumbly.
Sprinkle the topping evenly over the fruit base.
Bake for 35-40 minutes, or until the fruit is bubbling and the topping is golden brown.
Let the crisp rest for at least 10 minutes before serving to allow the juices to thicken.
Notes
You can peel the peaches if you prefer a smoother texture, but leaving the skins on adds nice color and extra fiber. Serve warm, perhaps with a dollop of non-dairy yogurt or vanilla bean coconut milk ice cream for an extra treat. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 18g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg