Sweet delicious peaches from the Farmer’s Markets burst with summer flavor

FRUIT CRISP: PURE SUMMER FLAVOR

A simple fruit crisp is the easiest way to enjoy the season’s sweet bounty. Once you master the basic technique, you can use it throughout the year for any fruit. Apples taste like the Fall. Spring has lemon and blueberries. Winter is the place for pears and dried fruits.

But when summer hits…it’s PEACH SEASON!

Summer’s delicious fruits burst with flavor in this easy, healthy dessert. A crumbly gluten-free oat topping adds crisp texture for the juicy filling. Mix and match with any stone fruit and berries. Free of refined sugars and syrups, this vegan treat is indulgence without the guilt.

Peach, Plum, Wild Blueberry Summer Oat Crisp

Gluten-Free, Vegan Recipe. No Refined Oil, Sugar, or Syrup.

MEDIUM | SERVINGS: 8 | READY IN: 50 MINUTES

Summer’s delicious fruits burst with flavor in this easy, healthy dessert. A crumbly gluten-free oat topping adds crisp texture for the juicy filling. Mix and match with any stone fruit and berries. Free of refined sugars and syrups, this vegan treat is indulgence without the guilt.

Ingredients

For the Peach, Plum, Wild Blueberry Filling:

2 plums, diced
2 peaches, diced
1 cup wild blueberries (fresh or frozen, thawed)
2 teaspoons vanilla extract
1/4 cup water
1 tablespoon tapioca starch

For the Gluten-Free Oat Crisp Topping:

1/4 cup dried dates (about 50g), chopped
1/4 cup cashew pieces
2 tablespoons rolled oats
1/4 cup oat flour
1/2 teaspoon salt
2-4 tablespoons water, as needed

How It’s Done:

Preheat your oven to 375 F.

To make the Peach, Plum, Wild Blueberry filling: In a large bowl, combine the peaches, plums, wild blueberries, vanilla extract, water and tapioca starch. Stir well to coat the fruit. Pour the fruit into an 8-inch pie tin or square baking dish.

To make the Oat Crisp topping: In a food processor or using a small food chopper, chop the dates, cashews, and oats until crumbly. Add the oat flour, salt, and 2 tablespoons of water. Continue chopping (or pulsing) until the mixture comes together in small pea-sized clumps. Add more water, as needed, to reach this consistency. If the mixture becomes too wet, add more oats or oat flour.

To make and bake the Peach, Plum, Wild Blueberry Crisp: Use your fingers to clump the crumble the Oat Crisp mixture on top of the fruit. Place in the oven and bake 40-45 minutes, until golden brown on top and hot and bubbly around the edges.

Let cool about 10 minutes before serving.