Blackberry Peach Crisp
This easy and healthy blackberry peach crisp makes the perfect ending to a summer meal. Sweet, juicy spiced peaches and blackberries topped with gluten-free homemade crisp topping. Naturally sweetened and filled with fresh fruit, this guilt-free dessert will be a crowd pleaser.
Ingredients
Fruit Filling-
- 3 medium ripe peaches pitted and cut into 1 inch cubes, peeled or unpeeled, approximately 4 cups
- 2 cups blackberries fresh or frozen
- 2 tablespoons coconut sugar
- ½ tablespoon arrowroot powder or cornstarch
- ½ tablespoon lemon juice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- pinch of salt
Oat Topping-
- ½ cup old-fashioned rolled oats
- ½ cup oat flour
- ½ cup raw chopped pecans optional
- ⅓ cup coconut sugar
- 4 tablespoons unsalted butter melted
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Lightly coat an 8-inch or 9-inch square pan or 1.5-quart baking dish with cooking spray or melted coconut oil.
- In a medium bowl, toss together the peaches, blackberries, 2 tablespoons of coconut sugar, arrowroot powder, lemon juice, vanilla, cinnamon, and a pinch of salt.
- Spoon the fruit filling and juice into the prepared baking dish.
- Using the same medium bowl you used for the fruit filling(uncleaned, you want to use any fruit juice that was left behind), combined the rolled oats, oat flour, ⅓ cup coconut sugar, salt, cinnamon, and pecans (if using). Pour in the melted butter and stir until the butter has been fully incorporated into the oat mixture.
- Sprinkle topping over fruit filling.
- Bake for 40-45 minutes, until the topping is golden brown and the fruit filling is bubbling.
- Let it sit for 10-15 minutes before serving.
- Serve warm.
- Cover and store leftovers in the refrigerator for up to 5 days.