This vegan & gluten-free, warm, ooey-gooey crisp recipe is the perfect, after-dinner (or anytime) indulgence! This version works well with blueberries and peaches, but it’s fun to experiment by switching up the fruit.

Ingredients

3 cups peaches
1 cup blueberries
1/2 cup coconut sugar
1/2 lemon, juiced
3 tbsp cinnamon
2 tbsp arrowroot powder

Topping:

2 cups Purely Elizabeth Ancient Grain Granola
2 tbsp coconut oil

Instructions

Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.