COPYRIGHT © 2015 by Joy Kushner. ALL RIGHTS RESERVED.

Peach & Blueberry Crisp (vegan, gluten free)

December 29, 2015

 

INGREDIENTS:

 

Blueberries

 

Filling: 

7 Peaches (fresh or frozen)

1/8 c. Maple syrup

1 tsp. Vanilla extract

2 tsp. Cinnamon

 

Topping:

1/4 c. Almond flour

1/2 c. Chopped almonds

1/2 c. Chopped pecans

1/2 c. Unsweetened coconut flakes

1 T. melted coconut oil

3 T. Maple syrup

 

INSTRUCTIONS:

 

1.  Preheat oven to 350 degrees F.

 

2.  In a large saucepan combine peaches, syrup, vanilla, and cinnamon.

 

3.  Bring mixture to a boil and then simmer until syrup thickens. 

 

4. Combine topping ingredients in a food processore or magic bullet and process until a crumbly consistency is formed. 

 

5.  Pour the filling into a 9-inch pan and sprinkle topping over it evenly.

 

6.  Bake for 15 minutes. Top with fresh blueberries.

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