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Vegan Blueberry Peach Crisp {with Oats}

This Blueberry Peach Crisp is made with fresh fruits and gluten-free oats. It is light and refreshing, making it the perfect summer dessert!
Author: Shuang Shuang Liang

Ingredients

Peach Blueberry Filling

  • 1 cup blueberries
  • 3 medium peaches sliced
  • 1/2 lemon juiced
  • 1/2 lemon zested
  • 1/4 cup coconut sugar *
  • 1/2 tsp vanilla extract
  • 1 tbsp arrowroot starch **
  • 1/4 tsp cinnamon

Oat Crisp Topping

  • 1/2 cup gluten free rolled oats heaping
  • 1/3 cup oat flour ***
  • 3-4 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1 pinch salt
  • 1/4 cup vegan butter cut into little cubes****

Instructions

  • Preheat oven to 350 degrees F. Coat a 7x6 baking dish with nonstick cooking spray or vegan butter. You can also place a piece of parchment paper in the baking sheet to make cleaning up easier. Set aside.
  • Peel peaches (optional), or simply remove the pits and slice.
  • In a big mixing bowl, gently stir with a rubber spatula peach blueberry filling ingredients: sliced peaches, blueberries, lemon juice and lemon zest, coconut sugar, vanilla extract, arrowroot starch, and cinnamon. Pour the peach mixture into the prepared baking sheet. Set aside.
  • In another mixing bowl, mix the oat crisp ingredients: rolled oats, oat flour, coconut sugar, cinnamon, salt, and vegan butter. Use hands to work in the cubed butter until it forms into a crumbly dough.
  • Crush the dough with your fingers and spread evenly on top of the fruit mixture.
  • Bake for 35-40 minutes at 350 F, or until bubbly and golden brown.
  • Remove from the oven and cool for 10 minutes. Serve warm with vanilla ice cream or yogurt on top.

Notes

*Coconut sugar – sub brown sugar, maple sugar
**arrowroot starch – sub corn starch
**oat flour – sub gluten free flour equal parts, or all-purpose flour
***vegan butter – you can also regular butter if not following vegan dietary restriction