Description
Can’t think of a better summer dessert than baked summer fruit with crisp and a dollop of vanilla ice cream. This recipe is made gluten-free and vegan friendly. You will be making this Peach Berry Crisp all season long!
Ingredients
Scale
¾ cup almond flour
¼ cup arrowroot flour
4 tbsp avocado oil
3 tbsp coconut sugar
4 cups fruit, chopped (blueberries, peaches, strawberries)
1 tsp lemon juice
1 tbsp arrowroot flour
Instructions
- Preheat oven to 350F. Prepare a small baking dish, I used a 9×6” dish.
- In a bowl, mix flours, oil and sugar until crumbles form.
- In a separate bowl, mix fruits, lemon juice and arrowroot flour.
- Spread fruit in a baking dish, top with crisp and bake until crumbs are golden-brown and filling is bubbling, about 30 minutes. Serve warm with a dollop of dairy-free gelato.
- Prep Time: 10 minutes
- Cook Time: 30 minutes