Blueberry Peach Oatmeal Crisp
Blueberry Peach Oatmeal Crisp- serve with vanilla bean ice cream for a summer dessert that will knock everyone’s socks off!
Can you guys believe we only have one month of summer left?
I’m not ready for fall yet!
That’s probably the hardest part of blogging for me. Preparing for what’s next. It will only be a matter of weeks before we start seeing pumpkin all over the place and just thinking about it kills me. I much rather live in the moment and savor every last bit of sweet juicy fruit and warm sunshine.
This blueberry peach crisp is the best possible way I can think of to cling-on to summer.
With peaches at their prime right now, they’re practically begging to be devoured. I can’t resist picking one up without inhaling it’s intoxicating sweet scent. Just smelling them instantly makes my mouth water!
I wanted to combine peaches with blueberries because I knew together they would make for crisp that looks just as good as it tastes.
The dark hues of blue and purple mixed with bright yellows and hints of pink. There’s no denying that they’re a perfect match.
The filling is as easy as tossing the two fruits together with a few tablespoons of honey (or coconut sugar, if preferred), a squeeze of fresh lemon juice and arrowroot powder (or cornstarch) to help the juices thicken as they cook.
Then the topping is a mixture of rolled oats, almond flour, coconut oil, honey (or maple syrup/agave), chopped pecans, and shredded coconut with just enough lemon zest for a touch of brightness.
As it bakes the oven the fruit begins to bubble, releasing all of it’s heavenly sweet juices beneath the topping.
The oats, coconut and pecans become lightly toasted, giving it a slightly nutty flavor and a texture that’s similar to a freshly baked granola.
Then once the pieces of the crispy topping soak up the warm juices and the cold vanilla bean ice cream begins to melt, it’s all downhill from there. There’s no turning back. Trust me, it’s amazing!
I really hope you guys get a chance to try this one before summer’s over! Enjoy!
Blueberry Peach Oatmeal Crisp
Yield: 8 servings
Prep Time: 15
Cook Time: 30
Total Time: 45
For the filling
3 medium-size yellow peaches, pitted and sliced
3 cups blueberries (approx. 1 and 1/2 pints)
2 tablespoons honey or coconut sugar
2 tablespoons arrowroot (or cornstarch)
juice of 1 lemon
For the topping
1 cup rolled oats*
1/2 cup rolled oats, ground into oat flour
1 cup almond meal (or almond flour)**
1/4 cup melted coconut oil
1/4 cup honey, maple syrup or agave nectar
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 teaspoon fine sea salt
1/2 cup chopped pecans (or walnuts/almonds)
1/2 cup shredded unsweetened coconut (optional)
Preheat the oven to 350°F then grease a 9 x 9” baking dish and set aside.
Combine the peaches and the blueberries in a large bowl and pour in the honey (or coconut sugar/agave), lemon juice, and arrowroot. Toss until evenly coated then pour into the baking dish.
In a separate large bowl, combine all of the ingredients for the topping and stir together. You should be able to press it together with your fingers. Spread the mixture on top of the filling, covering it on all sides.
Bake in the oven for 30-35 minutes, or until the fruit begins to bubble and the topping is light golden brown. Allow to cool for 15 minutes then serve with vanilla ice cream and enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
*Be sure to use certified gluten-free oats for allergies
**You can make your own almond meal by grinding almonds to a fine powder in a food processor or high speed blender
Nutrition Facts are for 1/8th of recipe