Fruit Crisp: Pure Summer Flavor
A simple fruit crisp is the easiest way to enjoy the season’s sweet bounty. Once you master the basic technique, you can use it throughout the year for any fruit. Apples taste like the Fall. Spring has lemon and blueberries. Winter is the place for pears and dried fruits.
But when summer hits…it’s PEACH SEASON!
You know what I’m talking about. You walk by them at the market and the smell smacks you in the face — ripe, juicy peaches pleading for you to take a bite. You buy a few and you can barely contain your excitement. It’s tempting to eat all of them in the short ride home. But you should save a few (or at least buy extras) for this dessert.
Peaches, plums, and wild blueberries create a sweet juicy filling. A quick gluten-free oat topping will make your “crisp”. You assemble, you sprinkled, you bake. An hour later, dessert is waiting… and summer is calling for celebration.
Peach, Plum, Wild Blueberry Summer Oat Crisp
Gluten-Free, Oil-Free, Vegan Recipe. No Refined Oil, Sugar, or Syrup.
Medium | Servings: 8 | Ready In: 50 minutes
Summer’s delicious fruits burst with flavor in this easy, healthy dessert. A crumbly gluten-free oat topping adds crisp texture for the juicy filling. Mix and match with any stone fruit and berries. Free of refined sugars and syrups, this vegan treat is indulgence without the guilt. If you like this, you’ll also love Gluten-Free Cinnamon Apple Pecan Crumble, Blueberry Cinnamon Quinoa Breakfast Bowl, and Broiled Peaches and Plums with Vegan Cinnamon Cashew Cream,
For the Peach, Plum, Wild Blueberry Filling:
- 2 plums, diced
- 2 peaches, diced
- 1 cup wild blueberries (fresh or frozen, thawed)
- 2 teaspoons vanilla extract
- 1/4 cup water
- 1 tablespoon tapioca starch
For the Gluten-Free Oat Crisp Topping:
- 1/4 cup dried dates (about 50g), chopped
- 1/4 cup cashew pieces
- 2 tablespoons rolled oats
- 1/4 cup oat flour
- 1/2 teaspoon salt
- 2-4 tablespoons water, as needed
How It’s Done:
Preheat your oven to 375 F.
To make the Peach, Plum, Wild Blueberry filling: In a large bowl, combine the peaches, plums, wild blueberries, vanilla extract, water and tapioca starch. Stir well to coat the fruit. Pour the fruit into an 8-inch pie tin or square baking dish.
To make the Oat Crisp topping: In a food processor or using a small food chopper, chop the dates, cashews, and oats until crumbly. Add the oat flour, salt, and 2 tablespoons of water. Continue chopping (or pulsing) until the mixture comes together in small pea-sized clumps. Add more water, as needed, to reach this consistency. If the mixture becomes too wet, add more oats or oat flour.
To make and bake the Peach, Plum, Wild Blueberry Crisp: Use your fingers to clump the crumble the Oat Crisp mixture on top of the fruit. Place in the oven and bake 40-45 minutes, until golden brown on top and hot and bubbly around the edges.
Let cool about 10 minutes before serving.
Chef’s Katie’s Tips:
Make Extra Topping: Make extra of the Gluten-Free Oat Crisp topping and freeze it. With frozen peaches and frozen wild blueberries, you’ll be ready to make this dessert in no-time, any season of the year.
Endless Variations: Use this recipe as a template for enjoying summer’s fruits. You can use any stone fruit for the plums and peaches: apricots, pluots, and nectarines would also work. Instead of wild blueberries, you can use blackberries, raspberries, gooseberries, and currants.
Nut-Free: Substitute sunflower or hempseeds for the cashews.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||5 %|
|Saturated Fat 1 g||3 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 212 mg||9 %|
|Potassium 146 mg||4 %|
|Total Carbohydrate 17 g||6 %|
|Dietary Fiber 3 g||11 %|
|Sugars 8 g|
|Protein 2 g||5 %|
|Vitamin A||4 %|
|Vitamin C||8 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|