Vegan Blueberry Peach Crisp with Oats
This delightful Vegan Blueberry Peach Crisp combines juicy peaches and tart blueberries under a crunchy oat topping, making it a perfect dessert for any occasion.
Ingredients
Fruit Filling
- 2 cups blueberries Bursting with flavor and antioxidants.
- 2 cups peaches Adds natural sweetness and juiciness.
- 2 tablespoons lemon juice Brightens the flavors and enhances sweetness.
- 1 tablespoon lemon zest Offers a refreshing aromatic note.
- 1/2 cup coconut sugar Provides a natural sweetener with a caramel-like flavor.
- 1 teaspoon vanilla extract Infuses a warm aromatic essence.
- 2 tablespoons arrowroot starch Acts as a thickener for the fruit mixture.
- 1 teaspoon cinnamon Adds a warm and fragrant spice element.
Crisp Topping
- 1 cup gluten-free rolled oats Provides the crunchy topping.
- 1/2 cup oat flour Contributes to the crisp's texture.
- 1/4 teaspoon salt Enhances the overall flavors.
- 1/4 cup vegan butter Offers richness and binds the topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Coat a 7x6 baking dish with nonstick cooking spray or vegan butter.
- Peel the peaches if desired, remove the pits, and slice them.
- In a large mixing bowl, gently combine sliced peaches, blueberries, lemon juice, lemon zest, coconut sugar, vanilla extract, arrowroot starch, and cinnamon.
- Pour the peach mixture into the prepared baking dish.
- In another bowl, mix rolled oats, oat flour, coconut sugar, cinnamon, salt, and vegan butter.
- Use your hands to work the cubed vegan butter into the dry ingredients until a crumbly dough forms.
- Crush the dough into crumbs and evenly spread over the fruit mixture.
Baking
- Bake for 35 to 40 minutes until the crisp is bubbly and golden brown.
- Remove from the oven and allow to cool for 10 minutes before serving.
Notes
Serve warm with a scoop of dairy-free ice cream or yogurt for added indulgence. It's great for meal prep and can easily be made ahead of time.