Gluten-Free Blackberry and Peach Summer Crisp

Wondering what to do with all that luscious and abundant summer produce?  This time of year offers an array of fruit in peak season, like nectarines, peaches, apricots, strawberries, blackberries, and melons.

When it’s easy to find produce in-season, it becomes easier to incorporate more plant-based foods into your day. Summer produce makes it easy to fill your plate with the colors of the rainbow. An assortment of colors in your food is not only appealing to the senses, it also encourages the appreciation of a meal … and means your plate is dense with vitamins, minerals, and phytonutrients.

 

Tips for Buying and Using Summer Produce:

  1. Choose organic and non-GMO
  2. Support your community and buy locally
  3. Visit the farmer’s markets
  4. Purchase only what you know you will consume to avoid leftovers or non-used foods
  5. Wash fruits and veggies well before eating
  6. Try new recipes and experiment with seasonal produce

Try this blackberry and peach crisp, healthy and hearty enough for breakfast yet indulgent enough for dessert. The flax, chia seeds, and nuts lend some Omega-3s to the crunchy topping, while the fruit-packed filling offers vitamins and nutrients.

 

Gluten-Free Blackberry and Peach Crisp Recipe

Filling

  • 1 pound yellow peaches, sliced (or nectarines)
  • 1 cups of fresh blackberries (or blueberries)
  • ¼ cup turbinado sugar
  • ¼ cup of brown rice flour or gluten-free all-purpose mix
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cardamom
  • ¼ cup fresh orange juice
  • 1 teaspoon orange rind, grated

 

Topping

  • 1 cup rolled oats (gluten-free)
  • ½ cup brown rice flour or gluten-free all-purpose mix
  • 1 tablespoon ground flax seeds
  • 1 tablespoon chia seeds
  • ½ cup of sliced almonds or chopped walnuts
  • ¼ cup sunflower oil
  • ¼ cup maple syrup
  • ½ teaspoon ground cinnamon
  • Pinch of sea salt

 

Instructions

  • Preheat the oven to 350 degrees
  • Mix all filling ingredients in a medium bowl together
  • Lightly oil an 8 x 8 baking dish and pour mixture in
  • Combine all the topping ingredients in a small bowl and sprinkle over the fruit
  • Cover and bake in the oven for 45 minutes
  • Allow to cool before serving
  • Enjoy on its own or top with plain yogurt
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About the Author

Teresa Long

Director of Chopra Center Certifications, Master Educator
Teresa Long is the Director of the Chopra Center Certification Programs . She oversees all of the Chopra Center’s certification programs and is the connection to the global network of worldwide certified instructors. She is a certified Vedic Educator, Ayurvedic Consultant and an E-RYT 200 and 500 Hour yoga teacher. She has been certified with the Chopra Center to teach Primordial Sound Meditation , Seven Spiritual Laws of Yoga 200 Hour and Ayurvedic consultations and classes. She is one of the lead...Read more