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Peach Blueberry Crisp

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Seasonal fruit desserts can be more than just sweet treats! They can also pack a lot of nutrition into every bite. This Peach Blueberry Crisp, featured by Vanessa Weisbrod during our Innovations in Culinary Medicine webinar, is packed with juicy peaches and antioxidant-rich blueberries making this the perfect summer treat to share with your friends and family.

  • Author: Vanessa Weisbrod
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings

Ingredients

For the Filling:

  • ¾ cup granulated sugar
  • ½ cup orange juice
  • 1 tablespoon cornstarch
  • zest of 1 orange (about 1 tablespoon)
  • 4 cups fresh peaches, rinsed, pit removed, and chopped into small pieces
  • 2 cups fresh blueberries, rinsed and drained

For the Crispy Topping:

  • 1 cup gluten-free all-purpose flour
  • 1 cup gluten-free rolled oats
  • 1 cup brown sugar
  • ½ teaspoon salt
  • ¾ cup butter

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Spray 8 (8-ounce) ramekins with nonstick spray and set on top of a baking sheet. Set aside.
  2. To make the filling, mix together the sugar, orange juice, cornstarch, and orange zest in a large mixing bowl until well combined.
  3. Add the fruit into the mixing bowl and toss with the sugar mixture until well combined. Evenly divide the coated fruit among the prepared ramekins.
  4. To make the topping, combine the gluten-free all-purpose flour, gluten-free oats, brown sugar, salt, and butter in the bowl of a food processor. Pulse until the mixture is crumbly.
  5. Evenly distribute the topping mixture over the fruit in the ramekins and bake for 30 to 35 minutes until the fruit is bubbling and the topping is golden.
  6. Serve topped with vanilla ice cream, if desired.

Find it online: https://eat-gluten-free.celiac.org/peach-blueberry-crisp/