Summer time fruits are THE best. Peaches and blueberries are in abundance & I don’t think there is a better thing to do with them other then make a simple, easy yet delicious crisp! Adding some warm spices like cinnamon and cardamom takes the peaches to the next level. A cinnamon, oat and date crumble to sprinkle on top pairs so perfectly with the juicy and flavorful fruit. Oh! And the added scoop of vanilla ice cream (in this case vegan coconut milk ice cream) is a match made in heaven.

Prep Time: 6 minutes

Total Cook Time: 30 minutes

Serves: 6-8

INGREDIENTS

• 6 yellow peaches
• Juice of 1 lemon
• 2 tbsp coconut sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup blueberries
• 8 medjool dates (pitted)
• 1 cup rolled oats
• 1/2 tsp salt
• 2 tbsp coconut oil, melted
• 1/2 tbsp cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F.  
2. Slice peaches, then add to a pan along with juice of 1 lemon, coconut sugar, cinnamon and nutmeg. Cook for 3 minutes over medium heat, constantly stirring then turn off heat.
3. In a food processor place oats and blend for 15 seconds on high. Add pitted dates, salt, melted coconut oil and cinnamon. Pulse until crumble begins to form.
4. To a baking dish add peaches (along with any juices in the pan) and the fresh blueberries. Mix with a spoon then evenly cover the fruit with the oat and date crumble.
5. Place in preheated oven and bake for 20 minutes or until top begins to slightly brown and fruit begins to bubble. Serve right out of the oven and top it off with an optional scoop of vanilla ice cream!