Savour the tastes of summer with this Vegan Gluten Free Coconut Peach Blueberry Crisp that's bursting with juicy fruit. Enjoy with ice cream or coconut whip as a topping or have it plain.
¼cupcoconut oil+ a little extra for greasing baking dish
Instructions
Preheat oven to 350 degrees F (177 C).
Lightly grease an 8 x 8 baking dish with coconut oil.
Add chopped peaches, blueberries, vanilla extract, and maple syrup to a bowl. Stir until combined.
Add peach mixture to the greased baking dish and spread so you have an even layer. Set aside.
Add rolled oats, oat flour, shredded coconut, coconut sugar, and cinnamon to a bowl and whisk until combined.
Add coconut oil to oat mixture and mix until combined and crumbly.
Add oat mixture to the top of the fruits in the baking dish and loosely spread to make an even layer (don't pack it down).
Bake for 35-40 minutes until the fruit is bubbling and the top is golden.
Cool before serving, best when served warm.
Notes
This dessert is best enjoyed the day it was made, but if you have leftovers, store them in an airtight container. Warm up before serving again.
This recipe will NOT work with coconut flour.
Nutrition info is based on 1 of 6 servings, made with the recipe as it is written, and no toppings. Data is only to be used as a rough guide, click to learn how nutrition info is calculated on this website.