Wild Blueberry Peach Crisp
A fruit crisp is guaranteed to be a crowd-pleaser every time, and it is so simple to make. Wild blueberries and peaches are delicious together, and now is the time to enjoy them! The fruit in this recipe pairs so well with the almond and oat crumble. We are absolutely loving all the fresh fruit available this time of year, and we think you are really going to like this recipe.
Prep time: 15 minutes
Cook time: 40 minutes
Serves
Ingredients
1 cup wild blueberries
4 cups sliced peaches (about 7-8 peaches)
2 tablespoons arrowroot starch
4 tablespoons coconut sugar, divided
1/4 cup ghee, butter or coconut oil
1 teaspoon pure vanilla extract
3/4 cup gluten-free rolled oats
1/2 cup almond flour
1/4 cup chopped almonds
1/4 teaspoon cinnamon
Pinch of sea salt
Instructions
Preheat the oven to 350°F
In an 8x8-inch baking dish, toss the blueberries, peaches, arrowroot starch and 2 tablespoons of the coconut sugar together. Arrange the mixture so that it lies flat in the dish.
In a bowl, combine the remaining 2 tablespoons of coconut sugar, ghee, vanilla extract, oats, almond flour, almonds, cinnamon, and salt.
Sprinkle the crumble mixture evenly on top of the peaches and blueberries.
Bake the crisp for 35 to 40 minutes or until it begins to bubble up around the edges.
Remove from the oven and allow to cool for 10 minutes before serving.
Serve with your favourite ice cream or whipped cream!
