Late Summer Crisp
The crisp is a popular dessert in North America, especially during the summer months when fresh fruits are abundant. It is known for its crispy and crumbly topping, which contrasts with the soft and juicy fruit filling.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 4 cup Peaches
- 1 cup Blueberries
- 1 cup Raspberries
- 1 tablespoon Lemon juice
- 1/2 cup Granulated sugar
- 1/2 cup All-purpose flour
- 1/2 cup Rolled oats
- 1/4 cup Brown sugar
- 1/2 teaspoon Ground cinnamon
- 1/4 pinch Salt
- 2 tablespoon Vegan butter
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the peaches, blueberries, raspberries, lemon juice, and granulated sugar. Mix well.
- In a separate bowl, mix the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and salt.
- Cut in the vegan butter until the mixture resembles coarse crumbs.
- Transfer the fruit mixture to a baking dish and sprinkle the crumble mixture evenly over the top.
- Bake for 35-40 minutes, or until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and let it rest for 10 minutes before serving.
- Serve warm with a scoop of vegan ice cream, if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 40g14%
- Sugars 20g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.