Peach Blueberry Crisp

It’s beginning to feel a lot more like fall recently. And I am NOT complaining! Fall weather, fall smells, fall food are my favorite things! And since today was a rainy, cool day I decided to use up the summertime peaches to make this gorgeously delicious dessert! I used organic sweet peaches and blueberries but you can honestly use another berry like raspberries, strawberries or even mangoes with the peaches! OR just do peaches because…peaches. These ones were so tart and sweet they like sent energetic bolts through our mouths! DELICIOUS!! This recipe is NOT grain free so if you want one that is go see my Very Berry Cobbler! We eat this with a side of coconut milk ice cream and YUM! I hope you all enjoy and love this like we do!

INGREDIENTS
PEACH FILLING :

• 5 large peaches pitted, peeled & sliced
• 1.5 cups fresh blueberries
• 2 Tbsp oat flour
• 2 Tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 cup pure maple syrup
• 1 tsp ground cinnamon

CRUMBLE :

• 2 cups oat flour
• 1/2 cup gluten-free rolled oats
• 1/2 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/3 cup coconut oil softened 

DIRECTIONS

1. Preheat the Oven to 350 and lightly oil a 9-inch square or round baking dish.
2. Combine all of the ingredients for the crumble in a large bowl and stir well to combine. Set aside.
3. Prepare the sliced peaches and add to a large mixing bowl with the rest of the ingredients for the peach filling. Gently toss everything together until evenly coated.
4. Pour the peach filling into the baking dish & evenly add the crumble topping on top.
5. Bake for 45 minutes, or until topping is golden-brown and crispy.
6. Serve with a plant based ice cream like coconut or almond OR some coconut whipped cream!