Blueberry and peach crisp, GF

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 187.1
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 113.6 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Blueberry and peach crisp, GF calories by ingredient
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Introduction

A clean version of a tasty dessert, gluten free, and healthy enough for breakfast if you top with non fat plain Greek yogurt. A clean version of a tasty dessert, gluten free, and healthy enough for breakfast if you top with non fat plain Greek yogurt.
Number of Servings: 8

Ingredients

    Topping:
    1.25 cups gluten free oats
    0.25 cups almond meal/flour
    0.5 tsp baking powder and soda
    1 tbsp allspice
    2 tbsp Xylitol or sweetener of choice
    2 tbsp coconut oil
    2-4 tbsp unsweetened apple sauce

    Filling:
    2 cups fresh blueberries
    4 medium peaches, peeled and sliced
    0.25 cup agave syrup (honey or maple syrup would work too)
    1 tbsp tapioca or corn starch
    Juice and zest of half a lemon


Directions

Preheat oven to 350 degrees.
Washing and prepare all fruit, place in a large circular glass baking dish, or a medium size rectangular one. Pour agave syrup, lemon juice and zest over the fruit and toss to coat. Sprinkle the starch on and toss once more.
In a separate bowl combine oats, xylitol, baking soda and powder, almond flour and allspice. Add in apple sauce and coconut oil (make sure it is slightly melted for even mixing) and mix until a crumbly texture forms. Sprinkle this mixture evenly over your fruit.
Bake in the middle rack position for approximately 30 minutes, until the topping starts to brown and the fruit starts to bubble at the sides a bit. Remove and allow to cool for about 10 minutes before serving.

Serving Size: 8 servings, 6 if you're more generous

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