Description
Indulge in a heartwarming dessert that pairs the vibrant sweetness of sun-ripened peaches with the gentle burst of fresh blueberries. This gluten-free crisp features a buttery, golden topping made with rolled oats, crunchy walnuts, and ground flax seeds for an added boost of nutrition. Sweetened naturally with pure maple sugar, this rustic treat offers a perfect crunch and a delicious, syrupy fruit base that feels like a warm embrace on a quiet summer evening.
Ingredients
4 cups fresh peaches, sliced
2 cups fresh blueberries
1 teaspoon lemon juice
1 cup gluten-free rolled oats
1/2 cup almond flour
1/2 cup chopped walnuts
2 tablespoons ground flax seeds
1/2 cup pure maple sugar
1/2 cup cold unsalted butter, cubed
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, toss the sliced peaches and blueberries with lemon juice and a tablespoon of maple sugar.
Transfer the fruit mixture into a greased baking dish.
In a separate medium bowl, combine gluten-free oats, almond flour, chopped walnuts, flax seeds, remaining maple sugar, cinnamon, and salt.
Cut the cold butter into the dry mixture using a pastry cutter or your fingers until the topping reaches a crumbly texture.
Sprinkle the topping evenly over the fruit in the baking dish.
Bake for 30-35 minutes until the fruit is bubbling and the topping is golden brown.
Let the crisp cool for 10 minutes before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave to restore the topping’s crunch. Serve warm, optionally topped with a dollop of Greek yogurt or non-dairy vanilla coconut cream.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 18g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg