Peach Blueberry Crisp
This easy peach blueberry crisp is the perfect summer dessert. Fresh summer peaches and juicy blueberries make the filling naturally sweet.
Servings: 8 servings
Calories: 354kcal
Ingredients
- 4 large fresh peaches sliced
- 1 pint fresh blueberries
Topping
- 150 grams almond flour about 1-½ cups
- 1 cup chopped pecans
- ¼ teaspoon sea salt
- ¼ cup coconut oil melted
- ¼ cup honey or maple syrup
Instructions
- Preheat oven to 350 degrees and grease a 9-inch pie plate or baking pan.
- Layer peaches and blueberries in pie plate.
- Combine topping dry ingredients in a large mixing bowl, then stir in the wet ingreninets until crumbs form. Crumble the topping over the fruit.
- Bake 45-50 minutes until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with foil.
Notes
For vegan option, use maple syrup instead of honey.
Serve with a scoop of ice cream (dairy-free options here) or coconut whipped cream.
Nutrition
Calories: 354kcal | Carbohydrates: 30g | Protein: 6g | Fat: 26g | Saturated Fat: 7g | Sodium: 74mg | Potassium: 249mg | Fiber: 6g | Sugar: 22g | Vitamin A: 284IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 1mg