From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Preheat the oven to 350 degrees. Grease a 9×13″ baking dish and set aside.
2
Place the blueberries, peaches, granulated sugar, cornstarch and lemon juice in a large bowl and stir gently to combine. Pour the mixture into the prepared pan in an even layer.
3
Combine the oats, flour, brown sugar, cinnamon and salt in medium bowl. Stir in the coconut oil until well moistened.
4
Sprinkle the crumble evenly over the fruit mixture and bake in the middle rack of the oven for 45-50 minutes or until bubbly and golden brown. If the crumble browns too quickly, cover it with foil until it's finished baking.
5
Remove from heat and cool slightly on a wire rack. Serve and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Macerate Your Peaches 🍑Toss peaches with lemon juice and sugar 30 minutes before baking to release their natural juices and intensify the filling's depth of flavor.
- Toast Your Oat Topping 🥣Bake the oat mixture separately for 8-10 minutes before adding to the fruit to achieve maximum crunchiness and prevent it from becoming soggy.
- Cornstarch is Your Secret Weapon 🌟Mix cornstarch with the fruit filling rather than just using it alone to achieve the perfect balance between juicy fruit and structural integrity without a gummy texture.
- Coconut Oil Temperature Matters 🥥Let melted coconut oil cool slightly before mixing with oats to prevent the mixture from becoming too wet and losing its crispy texture during baking.
- Chill Before Serving ❄️Let the crisp rest for 10-15 minutes after baking before serving to allow the filling to set slightly, making it easier to scoop and creating better contrast with cold vanilla ice cream.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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