Dessert for Breakfast? (V & GF)

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vegan blueberry peach crisp breakfast

“Absolutely eat dessert first. The thing that you want to do the most, do that.” – Joss Whedon

Is there one distinct family recipe that you enjoyed as a child and still crave to this day? I was blessed (or cursed) with all the goodness of my nana’s homemade peach cobbler all throughout my youth. Even to this day, I can convince my nana to make some when I visit and different family members make the dish for special events. It is one of those desserts that still tastes good when someone else bakes it, but it just lacks that extra magic whenever nana is not in the kitchen.

This has brought me up to crave deliciously fruity desserts my entire life! This was a struggle as I started to understand what sugar and dairy were doing to my body.

It has been my mission to find ways of fixing my sweet tooth with healthier alternatives. Now, I would like to remind you that I said “healthier” not healthy… as it is still dessert, but I don’t really care!

 

Peach & Blueberry Crisp

Or any kind of fruit crisp, really. Any combination of berries is great. Peaches or nectarines rock. Heck, you could even do apples! It really works with any pie kind of fruit. I was actually low on peaches, so I added some strawberries this time. The goal is to aim for about three cups of chopped fruit.

The only kind of sugar I added is maple syrup, but not much is needed, as the fruits are already so sweet! The maple syrup is just a great way to hold everything together and I love the flavor.

I totally encourage you to add to the topping! This time, I added almonds and flax seeds, but you can really add any kind of seeds or nuts you love. Pecans are one of my favorites to add to peach crisps. (another reminder of my nana)

Peach & Blueberry Crisp

  • Servings: 4-6
  • Difficulty: easy
  • Print

A vegan and gluten free dessert you can enjoy for breakfast

Ingredients

    Fruit Filling
  • 4-5 peaches, sliced (peel if you’d like)
  • 1 pint blueberries
  • 1/2 tbs maple syrup
  • Juice of 1 lemon
  • 1 ts cornstarch (optional)
  • Topping
  • 1 cup gluten free oats
  • 1/2 cup almond flour
  • 2 tbs maple syrup
  • 2 tbs coconut oil
  • Bonus: Add any other toppings you would like, such as chopped nuts, seeds, etc. I used almonds and flaxseeds.

Directions

  1. Preheat the oven to 375 degrees. Grease pie pan with natural cooking spray or coconut oil.
  2. Mix together all fruit filling ingredients in pie pan, trying to evenly distribute the fruit.
  3. In a medium bowl, mix topping ingredients together. Sprinkle topping evenly on top of the fruit filling.
  4. Bake for 40 minutes.
  5. Allow crisp to cool slightly before serving.
  6. For dessert, serve with ice cream. For breakfast, serve with yogurt. (If you’re like me, go for the dairy free options!)

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I would love to hear what you think! I have been so excited to have breakfast for the last few mornings because… dessert 🙂

<3 Taryn

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