Vegan and Gluten Free Peach Blueberry Crisp
Warm sweet summer fruit with a crispy topping. This dessert is so simple to make, but is so delicious. It is perfect with a big scoop of vegan vanilla ice cream.
This is the perfect fruit crisp for summertime. The combination of the peaches and blueberries is amazing! I make this dessert several times every summer because it is so delicious. The fruit gets juicy and even sweeter while it bakes and the streusel topping get nice and crunchy. You have to top it with a giant scoop of vegan vanilla ice cream to make it perfect.
This recipe is so easy to make. I use frozen fruit most of the time because I am usually in to much of a hurry to peel fresh peaches. I buy fresh blueberries all the time when they are in season, but they always seem to disappear before a I get cook with them. The topping for the crisp has just a few ingredients and takes just a few minutes to make. I sometimes add chopped pecans into the topping for some additional crunch.
Vegan Peach and Blueberry Crisp
- 2 lbs frozen peaches
- 10 oz frozen blueberries
- 2 tbsp cornstarch or arrowroot powder
- 2 cups oats
- 1 cup brown sugar
- 1 cup flour I use a gluten free blend
- 2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup melted vegan butter plus a few tablespoons to butter the baking dish
- 1/2 cup chopped pecans (optional)
Generously butter a large baking dish. Put the frozen peaches and blueberries into the dish. Mix the cornstarch into the fruit.
For the topping: Melt the butter. In a medium sized bowl combine the oats, sugar, flour, cinnamon, salt and nuts if using. Stir in the melted butter until it is all incorporated. It should be a little crumbly.
Evenly sprinkle the topping over the fruit.
Bake for 35 to 40 minutes until the topping is browned and it is bubbling around the edges. Allow to cool for at least 10 minutes before serving. Leftovers can be covered and stored in the fridge for several days.