This easy & delicious crisp is filled with sweet peaches and blueberries and topped with an irresistible streusel topping. Celebrate the summer’s bounty with this delicious dessert.
[Editor’s note: Blueberry season always signifies the changing of the seasons from summer to fall for me. When I was younger, my mother and I used to go blueberry picking in August, which at the time, was known to me as the last month of freedom before school started. I hope you enjoy this dessert, that for me always bring a little nostalgia.]
Yield: One 9 inch square
Preparation time: 15 minutes
Baking time: 1 hour
Preheat oven to 350degrees.
3 peaches, cut into slices ( I do not peel the fruit)
3 cups of blueberries, rinsed
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 cup gluten-free oats
½ cup pecans, toasted and chopped
1/2 cup Pamela’s Gluten-free Bread Flour Mix or Pamela’s Artisan gluten-free flour (one that does not include dairy)
4 tablespoons brown sugar
¼ teaspoon salt
¼ cup canola oil
Preheat oven to 350 degrees.
Combine all filling ingredients in bowl.
Combine all topping ingredients in another bowl.
Place filling into 9 inch square pan spreading fruit out evenly.
Spread topping over fruit.
Bake 40 minutes covered with foil.
Remove foil and bake 15 to 20 minutes or until fruit is bubbling.