Gluten Free Peach & Blueberry Crisp

Gluten Free Peach & Blueberry Crisp

By: Bree Hester

Posted on: July 20, 2015

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Pie, 2 (10-oz.) bags frozen peach slices, 1 (10-oz.) bag frozen blueberries, 1 tablespoon fresh lemon juice, ½ cup sugar, 2 teaspoons cinnamon, ½ teaspoon freshly grated nutmeg, Crisp, 1 (11-oz.) bag Blueberry Walnut Granola, ½ cup almond meal, ¼ cup packed light brown sugar, ½ cup chopped walnuts, 4 tablespoons olive oil, 1 teaspoon vanilla extract, pinch sea salt,


Preheat oven to 350°. Spray a 9x13 baking dish with cooking spray. Set aside.

In a medium bowl, combine peaches, blueberries, lemon juice, sugar, cinnamon and nutmeg. Set aside.

Add granola to a food processor. Pulse to break up granola. Add almond meal, brown sugar, walnuts, olive oil, vanilla and sea salt. Pulse again until mixture looks like coarse crumbs.

Spread the fruit mixture evenly in the bottom of the prepared pan. Top with granola mixture.

Bake for 40 to 45 minutes or until the fruit is bubbling and top is golden brown.

Serve with your favorite gluten-free vanilla ice cream, if desired.