Summer’s delicious flavors burst in this easy, healthy plant-based vegan fruit crisp. 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 WFPB dessert is indulgence without the guilt.
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.
Notes
Gluten-Free, Oil-Free, Vegan Recipe. No Refined Oil, Sugar, or Syrup.