Peach and Blackberry Crisp
for the filling
  • 1 tablespoon neutral coconut oil
  • 3 ripe peaches - sliced
  • 1 cup blackberries
  • freshly squeezed juice from ½ lemon
  • 2 tablespoons coconut sugar or maple syrup
  • splash of vanilla extract (optional)
  • ½ tablespoon arrowroot powder (optional)
for the topping
  • 1 cup almond pulp (left over from making nut milk in part 1)
  • 1 cup rolled oats
  • sea salt
  • ¼ cup chopped almonds, walnuts or other nuts of choice
  • ¼ cup maple syrup
  • ¼ cup coconut oil - soft
  1. Preheat the oven to 375° F (190° C).
  2. Oil a medium-sized baking dish or a 9-10-inch cast-iron pan and combine the rest of the filling ingredients in the pan. Toss to mix.
  3. Combine all the topping ingredients in a medium bowl and mix thoroughly with your hands. Sprinkle over the filling. Place the pan into the oven and bake for 30 minutes. Cover with parchment paper and bake for 10 more minutes, until the fruit is bubbly and the topping is golden. Enjoy right away with vanilla ice cream, if desired. Store in the refrigerator.
Recipe by Golubka Kitchen at