blueberry peach crisp recipe

Blueberry Peach Crisp is a wonderful summer dessert - packed full of nutritious fruit and a lightly sweetened crisp oat topping. It’s extra delicious over Greek yogurt for breakfast!

Ingredients

For the Filling:

• 5 yellow peaches (pitted and sliced - peel them if you prefer)

• 1/2 pint of blueberries (about 1 cup)

• 1/2 lemon (zested and juiced)

• 2 tsp cornstarch

• 3 1/2 tablespoons local honey

For the Topping:

• 1 cup uncooked quick or rolled oats (*)

• 1/3 cup whole wheat flour (*)

• 1/2 cup light brown sugar or coconut sugar (not packed)

• 3/4 tsp cinnamon

• 1/4 cup half stick butter or coconut oil, melted

Instructions

1. Heat oven to 375F degrees.

2. Combine peaches, blueberries, agave nectar or honey, lemon juice and zest in large bowl. Sprinkle with cornstarch. Toss until fruit is coated.

3. Place fruit in an ungreased pie dish. Mix remaining ingredients. Sprinkle over fruit.

4. Bake about 40 minutes or until topping is golden brown and fruit is tender.

5. Serve with a scoop of ice cream, Greek yogurt or frozen yogurt, if desired.

*To make this Gluten-Free swap out the flour for a gluten-free flour mix and use gluten-free oats.