Gluten Free Peach and Blueberry Crisp

Sweet peaches and blueberries with the most delicious crisp topping

Course Dessert

Cuisine American

Keyword dairy free, dessert, gluten free

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 443kcal

Author Sara

Preheat the oven to 350' and grease your cast iron skillet with a little coconut oil or butter
Add the sliced peaches, blueberries, tapioca starch, sugar, lemon juice and lemon zest in a large bowl and mix together until the fruit is fully coated. Add mixture into the skillet and spread into an even layer
Add the gluten free flour, oats, coconut sugar, walnuts, cinnamon and salt into the food processor. Pulse until combined, then add in the butter and vanilla extract and pulse again to combine
Add 1 Tbls of cold water to the mixture and pulse to combine. Mixture should be like wet sand (not too wet) You can a little more water if needed.
Put the mixture evenly on top of the fruit in the skillet. Bake for 25-35 minutes. Topping should be nicely browned and crisped on the top
Let cool for 10-15 minutes before serving. Top with vanilla ice cream and enjoy!

You can use regular all purpose flour if you do not need to be gluten free

Can also use cornstarch instead of tapioca starch