Peach Blueberry Crisp (Vegan, Gluten-free)

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Honestly what’s better than fresh jersey peaches and organic blueberries?

I was in the mood to bake using the fruit I had in the kitchen. So with just a few ingredients I put together this peach and blueberry cobbler – gluten free, vegan, with only natural sugars added!

Further Food Nutritionist Commentary:

In order to ensure that this recipe is gluten-free, be sure to buy oats and oat flour that are specifically labeled gluten-free. Oats themselves are gluten-free, but can be contaminated by being processed on machines that also process wheat or gluten-containing foods.

Coconut sugar is made from the sap of coconut trees. Its nutritional value is very similar to table sugar, although the process to make it is considered more natural. Any sweetener, whether it be agave nectar, honey, maple syrup, or coconut sugar, should still be used in moderation. The Dietary Guidelines for Americans, released this year, specifically focus on decreasing the amount of added sugars in our diet.

Coconut oil is high in saturated fat and is not recommended for individuals with heart disease or high cholesterol. Consider replacing the coconut oil with olive oil, which is high in unsaturated (healthy) fats.

By Alex Lane MS, RDN/LD

Peach Blueberry Crisp (Vegan, Gluten-free)

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Servings: 6

Ingredients

For the filling:

3-4 large peaches (chopped)
1 cup of blueberries (rinsed)
2 tablespoons oat flour
1/4 cup of agave nectar
juice of 1 lemon

Crust Ingredients:

1/2 cup of almond meal (i use bob’s red mill)
1/4 cup coconut oil – melted
1/4 cup of coconut sugar
1 tablespoon cinnamon
1 cup gluten free rolled oats (also bob’s red mill)

Instructions

  1. Preheat oven to 425F.
  2. Add the peaches and blueberries to the pie pan and toss with 2 tablespoons of oat flour.
  3. Combine the fruit mixture with the agave nectar.
  4. Add lemon juice and mix all ingredients.
  5. Next, prepare the crust: In a medium bowl mix together all the ingredients.
  6. Bake for about 40 minutes. the color + aromas of this crisp were amazing!
  7. Let cool + enjoy!

This recipe works as a dessert with whipped coconut cream, a yummy breakfast with a bit of yogurt, or just plain as I enjoyed it!

Preheat oven to 425F. Add the peaches and blueberries to the pie pan and toss with 2 tablespoons of oat flour. Combine the fruit mixture with the agave nectar. Add lemon juice and mix all ingredients. Next, prepare the crust: In a medium bowl mix together all the ingredients. Bake for about 40 minutes. the color + aromas of this crisp were amazing! Let cool + enjoy! This recipe works as a dessert with whipped coconut cream, a yummy breakfast with a bit of yogurt, or just plain as I enjoyed it!

Nutrition Information

Per Serving:  Calories: 329; Total Fat: 16g; Saturated Fat: 9g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Potassium: 242mg; Carbohydrate: 44g; Fiber: 5g; Sugar: 29g; Protein: 6g


Nutrition Bonus:  Vit C: 19%; Iron: 7%

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