This crisp recipe is a summer classic, but you can enjoy crisps all year long by switching up the fruit! This version has summery blueberries and peaches. In the fall and winter, trade in some apples and cranberries.

Blueberry Peach Crisp | purely elizabeth

Blueberry Peach Crisp

vegan, gluten-free 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 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.