Fresh peaches and blueberries are in season and they are ripe and luscious. Try this Gluten-Free and Vegan Peach and Blueberry Crisp for this weekend. It works beautifully for brunch or as a light dessert and can be assembled quickly because the peaches do not need to be peeled. We substitute coconut oil for the butter to make it vegan. The peaches and blueberries offer plenty of fiber, alkalizing minerals such as potassium and magnesium, and anti-inflammatory antioxidants to Feed Your Body Royally. Serve with Dad’s favorite ice cream or yogurt and share the love!
Peach & Blueberry Crisp
6-10 Servings
4 heaping cups fresh peaches sliced thin (peeling optional)
1 cup fresh blueberries
1/4 cup maple syrup
2 tablespoons arrowroot
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pince of mace
1 tablespoon freshly squeezed lemon juice
Topping Mixture
1 cup gluten-free flour mix
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/3 cup coconut oil, melted
1. Preheat 375°F. Position rack in center of oven. Spray 9-inch deep-dish pie plate with cooking spray.
2. In large mixing bowl, toss peaches and blueberries with maple syrup, arrowroot, and spices until evenly coated. Stir in lemon juice. Pour fruit mixture into prepared pie plate. Set aside.
3. Prepare topping mixture: Combine flour, brown sugar, cinnamon, xanthan gum and salt in a small bowl; stir to blend. Pour in melted oil and stir until all dry ingredients are moistened. Break into small pieces with spoon. Apply topping mixture evenly over peaches and pat it firmly into place.
4. Bake in center of oven for about 40 minutes, or until bubbly and brown. Serve warm with vanilla ice cream or yogurt. Store any leftovers tightly covered in refrigerator for up to three days.
