Summer fruit crisp and cobblers are the perfect dessert. Fresh sun ripened peaches and berries are naturally sweet without the need for any additional sweetener. Bake this in a casserole dish or in individual portions
to serve for dessert or brunch topped with a dollop of coconut yoghurt, The topping is gluten free, (although you will not miss out on flavor or texture) and full of good quality fats and low in sugar
Peach Berry Crisp
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Ingredients
- 4-5 Cups Peaches, fresh washed and sliced
- 1 Cup Mixed berries fresh or frozen
- 1/2 teaspoon Cinnamon, ground
- 1 Tablespoon Arrowroot
Crisp Topping
- 1/2 Cup Shredded coconut unsweetened
- 1/2 Cup Almond, ground
- 3/4 Cup Gluten free flour blend
- 1/2 Cup Walnuts toasted and chopped
- 1/4 Teaspoon cardamon powder
- 1/2 Teaspoon Cinnamon, ground
- 1/3 Cup Maple syrup
- 1/4 Cup coconut oil, softened
Instructions
-
Preheat oven to 350 degrees. Mix together peaches, berries, cinnamon and arrowroot in a bowl to combine. Place fruit mixture into an oven proof baking dish, spread fruit out to cover pan. Combine crisp topping ingredients in a bowl; shredded coconut, ground almonds, gluten free flour blend, walnuts, cardamon, cinnamon, maple syrup, coconut oil and salt. Stir topping to combine, mixture will be moist. P Spoon crisp topping over fruit to cover. Bake in preheated oven for 35-45 minutes until bubbly and golden brown on top. Serve crisp warm or at room temperature. Top with a dollop of coconut yogurt or your your favorite frozen ice cream or non-dairy ice cream.
So excited to find this recipe. We all loved it when you shared a dish of this incredible treat!
Going to try it with apples, pumpkin, and raisins (since its October)
Ooh I love that combination, please share your results and thank you for your kind words.