Blueberry Peach Crisp

This crisp recipe is a summer classic, but you can enjoy crisps all year long. We've included some links to get you started with the ingredients, so all you'll need to supply is the fruit! If it's available, opt for local and organic.



For the Filling:

3 cups peaches

1 cup blueberries

1/2 cup coconut sugar

1/2 lemon, juiced

2 tbsp arrowroot powder or paleo baking flour


For the Topping:

2 cups Ancient Grain Granola

2 tbsp coconut oil



Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot (or paleo baking flour) then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream (optional, but let's be honest here -- completely necessary), vanilla yogurt, or nice cream.


Dietary qualifications: vegan, gluten-free, paleo

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Amy - September 12, 2018

We made this crisp over the weekend with all our berries and peaches and have to say it was amazing! We topped it with vanilla nice cream, which was perfect for cutting through the tartness of the fruit. 12/10 will make again :)

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Blueberry Peach Crisp | Swell Market ...