Peach Blueberry Crisp | Dairy Free

This is actually a recipe from last summer that I never got around to posting.  Imagine that! 

We love fruity desserts around these parts.  One might say that Tom prefers pie to cake.  Gasp!  I can’t believe I married a pie person.  I have always been a cake person myself, although I do love pie as well.  It somehow seems more virtuous than cake, like you’re getting an extra serving of fruit so it MUST be better for you.  But making pie crust from scratch can be a pain in the behind. That’s why crisps and cobblers are so great.  Throw some fruit in a pan, top it with a crust, and bam!  A hot dessert out of the oven or off the grill in no time at all.  (Do not fear, I did say dessert on the grill.  We love our grill almost as much as fruity desserts.  Mixing the two just seems natural.)

I’ve gotten much better at dairy free baking over the past year, and this was a successful experiment that will have you anxiously waiting for summer.  This is best of course with fresh peaches and blueberries, but if you’re really hankering for this dessert in March, use frozen fruit and let me know how it is!

Peach Blueberry Crisp

Peach Blueberry Crisp (Dairy Free)

Fruit Layer:

1 tsp. vanilla extract

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

2 Tbsp. lemon juice

1/4 c. granulated sugar

1 Tbsp. cornstarch

4 peaches, peeled and sliced

1 pint blueberries

Crust Layer:

1/2 c. whole wheat flour

3/4 c. rolled oats

1/2 c. brown sugar

1/4 tsp. ground cinnamon

1/4 tsp. salt

1/4 c. olive oil

Preheat oven to 350 degrees.  In a large bowl, combine vanilla extract through cornstarch, then stir in peaches and blueberries.  Let that sit while you make the crust.  In another large bowl, combine all dry crust ingredients and whisk together.  Pour in the olive oil and stir until combined and evenly moistened.

Assemble the crisp.  Pour fruit mixture into an 11×7″ baking dish.  Spread the oatmeal crust evenly over the fruit to cover.  Bake the crisp for 30 to 40 minutes, or until the crust is browned and the fruit is bubbly.  Let the crisp rest for 10 minutes before serving with your favorite non-dairy ice cream!

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