Blueberry Peach Crisp with Coconut Almond Topping (Gluten-Free)

Celiac.com 09/11/2021 - This gluten-free fruit crisp is a juicy blend of peaches and blueberries, topped with a crunchy coconut-almond crumble. High in fiber, low in sugar, and reasonably nutritious, this fruit crisp is great anytime.

Ingredients:

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Topping:

• 1 cup sliced toasted almonds
• ½ cup gluten-free rolled oats
• ⅓ cup coconut flour
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ⅓ cup plus 1 tablespoon demerara/turbinado/raw sugar, brown or granulated sugar can be substituted
• 5 tablespoons cold unsalted butter, cut into pieces
• 2 tablespoons unsweetened shredded coconut

Filling:

• 3 pounds large ripe-firm peaches, peeled, and sliced
• 2 cups fresh blueberries
• ⅓ cup demerara/turbinado/raw sugar, granulated sugar can be substituted
• ½ teaspoon pure vanilla extract
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons cornstarch

To serve:

• Vanilla ice cream or frozen yogurt

Directions:

Topping:
In a food processor, pulse almonds and oats until they turn into a coarse meal. Add coconut flour, salt , cinnamon, and sugar, and pulse until combined. Add pieces of butter, and pulse until the butter is distributed into pea sized pieces. Stir in shredded coconut. Place in the refrigerator while you prepare the filling.

Filling:
Preheat oven to 350°F. Grease a 9 ½-inch pie dish or 1 ½ quart baking dish.

In a large bowl, combine peaches and blueberries. Add remaining ingredients and stir gently until combined.
Pour the fruit into the prepared dish, then sprinkle over the topping pinching pieces of the topping together to form small clumps.

Place the dish on a foil lined baking sheet and place in the oven. Bake for 40-50 minutes, until the fruit is tender and bubbly, and the topping is golden brown. Check it periodically, and loosely cover the top with foil if the topping begins to get too dark (I covered mine with foil about 30 minutes into the baking time). 

Cool slightly.

Serve warm with vanilla ice cream or frozen yogurt.