Celebrate the Fruits of Summer with this Peach Blueberry Crisp

Contrary to its name, Labor Day is a day off of work for most people. Labor Day entertaining should also not be so laborious. Whether you’re hosting an open-backyard bash or an intimate dinner with friends, here’s a super-easy treat to make and serve. This dessert takes five ingredients and seven simple steps (and if you’re really short on time, consider making the crust a day or two in advance and store it in the fridge!)

My Peach Blueberry Crisp is a refreshing dairy-free, cane sugar-free, whole-grain, vegan and delicious! Perfect for the final summer weekend - or anytime this Fall.

Be Healthy,
Lori

Peach Blueberry CaveDoodle Crisp

Ingredients:

  • 1­ - 8 cookie package CaveChick CaveDoodle cookies
  • 1 - ½ cup organic blueberries (fresh)
  • 2 - organic peaches, ripe (sliced & cut into thirds)
  • 2 - Tablespoon brown rice flour
  • 1 - Tablespoon maple sugar

Instructions:

  1. Preheat oven to 375 degrees.
  2. Press 6 CaveDoodle cookies into bottom of 9 inch baking dish. Break cookies as necessary to get good coverage but doesn't have to cover perfectly. Reserve 2 cookies. (If CaveDoodle is crispy break and fit cookies on bottom of pie pan to cover. Again, perfectly covering the bottom of the pan is not necessary.)
  3. In large bowl lightly mix blueberries, sliced/diced peaches, brown rice flour and maple sugar.
  4. Pour into prepared pie plate and spread evenly. Crumble last 2 CaveDoodle cookies and sprinkle on top of fruit. (If CaveDoodle is crispy use a food processor if you'd like.) Cover prepared fruit crisp with foil.
  5. Bake 25 minutes with foil. Remove foil and continue to bake for 20 minutes or until crisp edges look a nice brown.
  6. Remove from oven and let cool.
  7. Slice and serve with your favorite vanilla non-dairy ice cream or whipped topping.