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Blueberry Peach Breakfast Crisp

5 from 1 vote
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, vegan coconut yogurt, or cashew cream.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 8 people
Course: Breakfast, Dessert, Fika, Snack
Cuisine: Gluten-free, vegan, Whole grain
Ingredients Method Notes

Ingredients
  

Fruit Mixture
  • 2 ½ cups frozen wild blueberries or fresh blueberries
  • 4 cups fresh peaches, diced about 6-7 fresh peaches or about 7 cups frozen peaches; no need to peel
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon arrowroot powder or corn starch
  • ¼ cup granulated sugar
Topping
  • 2 cups old-fashioned oats certified gluten-free if needed
  • 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 non-dairy not needed)

Method
 

  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine blueberries, peaches, lemon juice, sugar, and arrowroot powder.
  3. 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.
  4. Pour fruit into a large pie pan or 9X11 baking dish. Spread topping evenly over fruit. Cover with aluminum foil.
  5. 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