Vegan blueberry and peach crisp

By Abbey Sharp
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  • 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


  • 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


  1. Mix together the topping ingredients in a bowl. Set aside. 
  2. In another small bowl, mix together the brown sugar, corn starch, ginger, and cinnamon.
  3. Place the peaches, blueberries, and lemon into a slow cooker and toss with the corn starch mixture. Top with the crumble topping.
  4. 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.
  5. Serve with ice cream, if desired.


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