Blueberry Peach Breakfast Crisp
This blueberry peach breakfast crisp makes for a beautiful, delicious start to your day! Vegan and gluten-free, it's packed with wholesome goodness and suitable for a variety of diets. Pair it with plain or vanilla Greek yogurt or vegan coconut or cashew cream.
Ingredients
Fruit Mixture
- 2 cups frozen wild blueberries
- 7 cups peeled and diced frozen peaches (about 4-5 cups fresh)
- 1 tablespoon fresh lemon juice
- 1 tablespoon arrowroot powder
- ¼ cup granulated sugar
Topping
- 2 cups gluten-free oats
- ⅔ cup almond flour
- 2 tablespoons chia seeds
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ¼ teaspoon salt
- ⅓ cup maple syrup
- ⅓ cup coconut oil, melted (or butter if not vegan or dairy-free)
Instructions
- 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. Cover with aluminum foil.
- Bake for 40-45 minutes, until topping is golden brown and fruit is bubbling.
Notes
Serve with:
Plain Greek or Skyr yogurt
Lightly sweetened vanilla yogurt
Coconut cream
Vanilla cashew cream
Coffee or tea
Plain Greek or Skyr yogurt
Lightly sweetened vanilla yogurt
Coconut cream
Vanilla cashew cream
Coffee or tea