Berry Peach Chickpea Flour Breakfast Crisp
Author -Yields: 4 -5 servings
Ingredients
For the crisp topping:
- 3/4 cup rolled oats
- 1/3 cup chickpea flour substitute whole wheat, spelt, oat, or all purpose flour
- 1/4 cup hemp seeds
- 1/4 cup brown sugar or coconut sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 4 tablespoons vegetable oil or melted Earth Balance
For the filling:
- 2 heaping cups ripe peaches peeled and cut into slices
- 2 cups berries of choice I used a mix of raspberries and blackberries
- 2 teaspoons cornstarch or tapioca flour
- 1-3 tablespoons sugar totally optional, and you can adjust the amount of sugar to suit your taste
- 1 teaspoon vanilla extract
- Pinch fine sea salt
Instructions
- Preheat your oven to 350F. To prepare the filling, toss the peaches, berries, cornstarch, sugar, vanilla, and salt together in a large mixing bowl. Transfer the fruit filling to a lightly oiled 8 x 8 square baking dish or a pie plate.
- To make the topping, add all ingredients to a medium sized mixing bowl and use your fingers to crumble and mix them together, until you have a clumpy, well-mixed topping.
- Sprinkle all of the topping over the fruit filling. Bake the crisp for 35 minutes, or until the fruit is very bubbly and the crisp topping is golden brown. Serve with soy or almond yogurt, an extra sprinkle of hemp seeds, toasted nuts, or whatever other toppings you like!
Notes
Crisp leftovers will keep for up to 4 days in an airtight container in the fridge.