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Peach Berry Crisp

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

 

Elements:

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 cup OLD-FASHIONED ROLLED OATS

One-third cup BROWN SUGAR

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

 

Application:

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.

 

Tips:

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.