Name: Gluten-Free Vegan Fruit Crisp
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: (1) 2-3 lbs pitted and diced apricots; (2) 1 pint blueberries; (3) Zest and juice of ½ of a lemon; (4) ¼ cup brown sugar; (5) 1 tsp cinnamon; (6) ½ tsp nutmeg; (7) 1 tsp tapioca flour (we used that instead of corn starch because it thickens without modifying the texture -- you may need to use a bit more if peaches are especially juicy); (8) Pinch of salt (fruit portion); (9) ¼ cup each cold Miyoko’s Cultured Vegan Butter and Earth Balance; (10) 1½ cups GF flour (we used equal amounts of oat and coconut flour); (11) ¼ tsp salt (topping portion); (12) ¼ cup sugar (brown or coconut); (13) 1-1 ½ cups of Nora’s Kitchen Granola

One of our favorite times of the year living in Portland is summer. There’s a quote from Evelyn Waugh that reads, “If it could only be like this always — always summer, always alone, the fruit always ripe.”

Summer is one the best times of year in Western Oregon to purchase local produce. The options seem endless from being able to go u-picking for corn, peaches, berries (of all kinds), nectarines, and apricots. Living close to Sauvie Island, we get an incredible assortment of fruit and veggies throughout July, August, and September. Oregon has some of the best options alongside the west coast.

This crisp recipe can be made with any combination of berries and stone fruit. We used apricots and blueberries, but it’s also quite delicious with peaches and blackberries. Just make sure the larger fruits are freestone and the peaches peel easily.

Gluten-Free Vegan Fruit Crisp

Gluten-Free Vegan Fruit Crisp Recipe

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