Gluten Free Peach Blueberry Crisp Recipes

GLUTEN FREE BLUEBERRY CRISP RECIPE

Steps:

• Preheat oven to 375 degrees. Grease a 10 inch baking dish or deep dish pie pan.
• In a mixing bowl, combine the blueberries, sugar, lemon zest, lemon juice, and cornstarch. Toss to coat and pour mixture into prepared baking dish.
• In another mixing bowl, combine the brown sugar, flour, oats, and salt. Add the butter and work it into the oat mixture with your fingertips until crumbly. Spread over the blueberries and bake for 40 minutes or until the blueberries are bubbly and the topping is golden brown.

BLUEBERRY AND PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
• Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

HEALTHY GLUTEN-FREE PEACH BLUEBERRY CRISP

Steps:

• Preheat oven to 350 degrees F. Coat a 2 ½ quart baking dish with cooking spray.
• Stir peaches, blueberries, ½ cup maple sugar, corn starch, 1 tablespoon flax meal and Bourbon if using in a large bowl.
• Mix rice flour, the remaining ¼ cup maple sugar, butter and the remaining 1 teaspoon flax meal in another bowl with a silicone spatula or rub together with hands until the butter is mashed into the dry ingredients, and the mixture is crumbly. Add oats and nuts and stir to combine.
• Spread the peach mixture out in the prepared baking dish. Top with the oat mixture and transfer to the oven. Bake until the filling bubbles and the topping is browned, about 45 minutes. Let cool at least 45 minutes before serving.

GLUTEN FREE PEACH & BLUEBERRY CRISP

Steps:

• Preheat the oven to 350' and grease your cast iron skillet with a little coconut oil or avocado oil spray
• Add the sliced peaches, blueberries, tapioca starch, sugar and lemon zest in a large bowl and mix together until the fruit is fully coated. Add mixture into the skillet and spread into an even layer
• Add the gluten free flour, oats, coconut sugar, walnuts, cinnamon and salt into the food processor. Pulse until combined, then add in the butter and vanilla extract and pulse again to combine
• Add 1 Tbls of cold water to the mixture and pulse to combine. Mixture should be like wet sand (not too wet) You can a little more water if needed. Put the mixture evenly on top of the fruit in the skillet. Bake for 25-35 minutes. Topping should be nicely browned and crisped on the top
• Let cool for 10-15 minutes before serving. Top with coconut whipped cream or dairy free ice cream and enjoy!

GLUTEN-FREE BLUEBERRY PEACH CRISP

Steps:

• Preheat oven to 350 degrees.
• Peel peaches and slice into a large bowl. Mix in cornstarch and two tablespoons of coconut palm sugar. Place in a 8x8 oven-safe dish that is sprayed with non-stick spray.
• In a small bowl, combine oats, 1/2 cup of coconut palm sugar, cinnamon, almond flour and butter. Blend until well incorporated. Place oat mixture evenly over peaches.
• Place in center of oven and cook for 30 minutes or until crisp becomes golden brown.
• Serve with vanilla ice cream or pour 1/2 and 1/2 over the top. Enjoy!

HEALTHY PEACH BERRY CRISP

Steps:

• Preheat the oven to 375 degrees. Lightly oil a medium baking dish. (I used a 9×13 inch oval dish)

BLUEBERRY PEACH CRISP

Steps:

• Preheat oven to 375 degrees.
• Add blueberries, peaches and basil to a 9×13 baking dish.
• Add sugar, flour, and lemon juice, and toss fruit to coat.
• In a medium bowl, whisk together rolled oats, flours, brown sugar, cinnamon, and salt. Slowly pour in melted butter while stirring until mixture is crumb-like.
• Sprinkle crumb topping over fruit, leaving large clumps intact.
• Bake at 375 degrees F until juices are bubbling and topping is golden and firm to touch, about 35-40 minutes.
• Let cool on a wire rack for at least 15 minutes before serving.
• Crisp will keep for 3 days at room temperature and up to 5 days covered in the refrigerator.

GLUTEN FREE BLUEBERRY CRISP

Steps:

• Add blueberries to an 8x8 pan or a medium size casserole dish.
• Add oats, pecans, almond meal, olive oil, maple syrup, and salt to a bowl. Toss to combine. Distribute crisp evenly over blueberries.
• Bake in a preheated 350 degree oven for 35 to 40 minutes, longer if the berries are frozen. Top with vanilla yogurt, whipped cream, or ice cream.