Blueberry Peach Oatmeal Crisp

5 from 11 votes

Made with whole grain oats and fresh fruit, this crisp is lightly sweetened and utterly delicious. Paired with vanilla ice cream, it makes for the perfect summer treat!

Prep Time15

Cook Time35

Total Time50

Servings: people

Calories: 439kcal

Ingredients

For the Filling

3 yellow peaches pitted and sliced
2 pints fresh blueberries
2 tablespoons honey or pure maple syrup
2 tablespoons lemon juice
2 tablespoons cornstarch or arrowroot

For the Topping

1 cup rolled oats
1 cup almond flour
½ cup oat flour
½ cup chopped pecans
½ cup unsweetened shredded coconut
¼ cup melted coconut oil
¼ cup honey or pure maple syrup
1 teaspoon vanilla extract
1 tablespoon lemon zest
½ teaspoon fine sea salt

Instructions

Prep the Filling

Preheat the oven to 350°F then grease a 9 x 9” baking dish and set aside.
In a large bowl, combine the peaches and the blueberries. Pour in the honey and lemon juice then sprinkle with cornstarch. Toss until evenly coated then pour into the greased baking dish.

Prep the Topping

In a separate large bowl, combine all of the ingredients for the topping and stir together. It should be moist enough to press it together between your fingers. Spread the mixture on top of the filling, covering it on all sides.
Cover with foil or parchment paper then bake in the oven for 20 minutes. Uncover and bake an addition 15 minutes, or until the fruit begins to bubble and the topping is light golden brown.
Allow to cool for 15 minutes then serve with vanilla ice cream and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Notes

Nutrition Facts are for 1/8th of recipe

Nutrition