Potluck Stamp of Approval: Peach and Blackberry Crisp

I wanted to create a dessert that was both vegan and gluten-free for all the summer potlucks and gatherings that are coming up so everyone can enjoy.  The tender sweetness of peaches and slight tartness of blackberries make them the perfect compliment to one another in this crisp.  And because of the deliciousness of the fruit, the butter that is found in many crisp-type desserts wasn’t missed.

Peach and Blackberry Crisp

• 2 lbs peaches, pitted and cut into about 1 inch pieces
• 2 cup blackberries, cut in half
• 1/2 granulated sugar
• 1 1/4 cup rolled oats
• 3/4 cup brown sugar
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 4 Tbs extra virgin olive oil

Preheat oven to 375 degrees.

In a large bowl, gently toss the peaches and blackberries with the granulated sugar.  Transfer the fruit to a large rectangular baking dish.

Combine the oats, brown sugar, salt, and spices in a medium bowl.  Add the olive oil and stir until well mixed.  Sprinkle the topping over the fruit.

Bake for 1 hour, or until top is golden brown and fruit is bubbling.

Let sit for at least 30 minutes before serving.  If refrigerating the crisp overnight, bring to room temperature or reheat in the oven before serving.