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Vegan blueberry and peach crisp
Ingredients
- 2 tablespoons brown sugar
- 2 1/2 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 5 cups peaches, sliced (skin on)
- 2 cups frozen wild blueberries
- 2 tablespoons lemon juice
Topping:
- 1 cup rolled oats, gluten free if needed
- 1/2 cup almond meal
- 1/2 cup pecans
- 3 tablespoons brown sugar
- 2 tablespoons minced candied ginger
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 4 tablespoons melted butter
Directions
- Mix together the topping ingredients in a bowl. Set aside.
- In another small bowl, mix together the brown sugar, corn starch, ginger, and cinnamon.
- Place the peaches, blueberries, and lemon into a slow cooker and toss with the corn starch mixture. Top with the crumble topping.
- Cover with a double layer of paper towel pulled taught so it doesn't touch the crumble top. Cook on high for two hours or low for four hours.
- Serve with ice cream, if desired.
