This blueberry peach breakfast crisp is perfect for brightening up your weekday morning and fancy enough for a weekend brunch. Vegan, gluten-free, and just sweet enough!
My childhood friend Amy runs an incredible farm and nursery in New Hampshire, Hemingway Farms. They grow everything from tomatoes, to squash, to potatoes, to raspberries, to flowers. On a recent visit she loaded me up with a variety of veggies plus a big box of peaches. Perfectly-ripe end-of-the-season peaches. ♥
So what to do with a box of perfectly-ripe peaches?
Eat some. Freeze some. And make a crisp!
And what’s better than a crisp that is healthy enough for breakfast? Actually making it just for breakfast!A crisp that is just for breakfast? Yes please! Vegan, gf blueberry peach breakfast crisp. Click To Tweet
I decided to make it extra large so that if you serve it for breakfast there will be enough for at least a couple of days. The 10-12 servings that it provides also makes it a perfect brunch or potluck dish.
Peaches & Wild Blueberries
I paired the peaches with frozen wild blueberries. Not only do they taste great together, they also provide a hefty dose of nutrition. The peaches are a good source of vitamin A, vitamin C, niacin and potassium, while the wild blueberries pack in twice the amount of antioxidants of regular blueberries. I also happen to keep wild blueberries on hand in my freezer, making them very convenient additions to everything from smoothies to toast.
Made with wholesome ingredients such as oats, almond flour, and chia seeds, it will provide you with long-lasting carbohydrate energy, fiber, protein, and healthy fat.Get long lasting energy and a spark of joy with this blueberry peach breakfast crisp. Click To Tweet
Yes it does have some sugar, but similar to my strawberry-rhubarb crisp, I believe I found the just right sweet spot. The added sugar accentuates the already sweet fruit and makes for a lightly sweetened granola like topping.
My kids love a good, warm crisp, but get equally excited about the “topping.” Serve this with a little plain or vanilla Greek yogurt for a tasty breakfast treat that the whole family will love. Need to make it completely vegan or dairy-free? It’s also delicious with coconut cream or vanilla cashew cream.
- Assemble the day before and cook in the morning. Or bake it the day before and just heat up individual servings in the microwave!
- Peach season over? You could also make this recipe using apples and/or pears instead of blueberries and peaches. Or use a combination of thawed frozen peaches and wild blueberries for a year round treat.
- Nut allergies? Use white whole wheat or gluten-free all-purpose flour instead of almond flour.
- Could you serve this for dessert too? Of course!
- FRUIT MIXTURE
- 2 cups frozen wild blueberries
- 7 cups peeled and diced peaches
- 1 tablespoon fresh lemon juice
- 1 tablespoon arrowroot powder
- ¼ cup sucanat or granulated sugar
- CRISP TOPPING
- 2 cups gluten-free oats
- ⅔ cup almond flour
- 2 tablespoons white chia seeds
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ¼ teaspoon salt
- ⅓ cup maple syrup
- ⅓ cup coconut oil, melted
- Preheat oven to 375 degrees F.
- In a medium bowl, combine blueberries, peaches, lemon juice, sugar and arrowroot powder.
- In another bowl, combine oats, almond flour, chia seeds, cinnamon, ginger, and salt. Mix in the maple syrup and coconut oil and combine until well mixed.
- Pour fruit into a large pie pan or 9X11 baking dish. Spread topping evenly over fruit.
- Bake for 40-45 minutes, until crumble is golden brown and fruit is bubbling.
Plain Greek or Skyr yogurt
Lightly sweetened vanilla yogurt
Vanilla cashew cream
Coffee or tea