Gluten-Free Blueberry Peach Crisp
Only 8 ingredients and 15 minutes prep and you're on your way to the perfect bowlful of fruit and lightly sweetened nutty crumble. Serve with vanilla ice cream.
Servings 8
Calories 350kcal
Ingredients
- 4 medium peaches, each sliced into 8 pieces
- 4 cups blueberries
- 1 cup rolled oats, gluten free old fashioned oats not quick oats
- 1/2 cup almond meal
- 1/2 cup pecans
- 1/4 cup packed light brown sugar
- pinch table salt
- 6 tbsp cold unsalted butter
Instructions
- Preheat oven to 350F.
- Add fruit to a 9x13 casserole dish (or equivalent).
- In a food processor, pulse together oats, almond meal, pecans, sugar, and salt a few times. Add the butter and continue pulsing until ingredients are well mixed and finely chopped. Distribute evenly over top of fruit.
- Bake for 50 minutes. Or until topping is browned and fruit is bubbling.
- Serve with vanilla ice cream.
- For individual crisps, use 8-ounce ramekins, adding 1/2 cup blueberries and 1/2 of a peach to each ramekin. Divide topping equally. Reduce cooking time to 40 minutes.
Notes
Attribution: Adapted from Gluten Free Strawberry Nectarine Crisp at minimalistbaker.com.
Nutrition
Calories: 350kcal