Peach and Blueberry Fruit Crisp
Disclosure: This post was developed in partnership with LIVA foods, however, as always, all opinions are genuine.
Fruit crisps are the perfect dessert for Spring or Summer. They are easy to make, taste great, and you can use a variety of fruit combinations to suit your preferences. I have put a modern spin on this traditional fruit crisp to make it gluten-free, vegan, and free of refined sugar. The recipe is delicious and works for dessert or breakfast because it is full of ingredients that are good for you.
In place of traditional sugar, I made the crisp topping using LIVA. It is a raw date sugar which is a whole-food sugar alternative to traditional sweeteners. It is made with whole dehydrated raw organic dates that are solar dried for two days and then grind into a powder. This process retains most of the nutrition whole dates offer, contains fibre (1 tsp has 1g fibre) and antioxidant properties. I also used oats, oat flour, and flax seeds in the topping for some added whole grains and healthy fats. And lastly, I added some sliced almonds too – I like the extra crunch and texture they add and the healthy fat helps make the dish a bit more satiating.
1/3 cup LIVA raw date sugar
1 cup rolled oats
½ cup oat flour (you can substitute all-purpose flour)
½ tsp cinnamon
1 tbsp. ground flax seed
2 tbsp. sliced or slivered almonds or pecan
¼ cup canola oil
600g bag of frozen peaches
1 cup of frozen blueberries
1 tbsp. corn starch
1. Preheat oven to 375°F. Lightly oil a 9-inch glass pie plate or 8 x8 baking dish.
2. To make the crisp topping, combine all the ingredients in a bowl and mix to combine so that it resembles coarse crumbs.
3. In another bowl, combine the peaches and blueberries with the cornstarch and mix to distribute the cornstarch. Tip: I find it easier to distribute the corn starch using my hands.
4. Plate the fruit in the greased pie plate and top with the crisp oat topping distributing it evenly over the fruit.
5. Bake for 35-40 minutes until the topping is golden brown.
6. Serve it on its own warm, with vanilla ice-cream for dessert or Greek yogurt for breakfast.