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Raspberry Peach Breakfast Crisp (Gluten Free, Vegan, Refined Sugar Free)


  • Author: Liz Moody
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x
Scale

Ingredients

Filling

  • 2 clamshells (12 oz) fresh raspberries
  • 23 peaches
  • 1/8 tsp salt
  • 2 tbsp arrowroot powder
  • 1 tsp vanilla extract

Topping

  • 1 cup oats
  • 1/2 c almond meal
  • 3 tbsp coconut sugar
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 5 tbsp butter or coconut oil, melted

Instructions

  1. Preheat oven to 350 degrees. 
  2. Toss together Filing Ingredients until fruit is well coated, then spread evenly in 8″ round pie pan. 
  3. Mix together Topping Ingredients until crumbly, then spoon over fruit filling. 
  4. Bake 30 – 40 min, or until top is golden brown. 
  5. Serve warm or cold with a scoop of your favorite yogurt.