My favorite way to make a fruit crisp is to lessen the gap between the fruit:crisp ratio.  Perfect for a cozy day, these peaches and berries taste like they’re blanketed under a warm oatmeal cookie.  


Makes one 8×8 Dish



Two 15 oz. cans PEACHES, drained and sliced  (or use fresh)

One cup MIXED BERRIES, fresh or gently thawed  (blueberries, raspberries, blackberries, etc.)

One-quarter teaspoon GROUND CINNAMON

One-eighth teaspoon GROUND NUTMEG

One-third cup of FLOUR  (You can use white or whole wheat or a mix of both.)


One-third cup BROWN SUGAR

One-third cup DAIRY-FREE MARGARINE, melted  (Like Nucoa or Earth Balance.  Or use another oil substitute.)



Preheat oven to 375F degrees.

Place peaches and berries in an 8×8 glass baking dish.  In a separate bowl combine the dry ingredients first, then mix the melted margarine in with a fork until it’s crumbly.  Sprinkle over the fruit.  Bake for 30 minutes.



If you’re like our family, you’ll find yourself doubling this recipe every time you make it!  If this is the case, go ahead and bake it in a 9×13 dish instead.

Serves well with dairy-free vanilla ice cream.  Our favorite kind of dairy free ice cream, specifically vanilla flavor, is the SO DELICIOUS brand of SOY ice cream.

As a side note, in the photo above I actually doubled the recipe but only increased the sugar and margarine to 1/2 cup instead of 2/3 cup– hence why the “crisp” looks more crumbly.