A perfectly sweet, fruity, and simple dessert! It’s sweetened with coconut sugar and maple syrup and is primarily just made from fruit! It’s topped with a crumbly oat topping to give it just the right amount of crisp! We highly recommend giving this one a try. 😉



  • 4-5 medium peaches, sliced
  • 2 heaping cups fresh blueberries
  • 2 tbs coconut sugar or pure maple syrup
  • 1 tbs arrowroot powder
  • 1/4 tsp cardamom
  • 1/4 tsp ground nutmeg


  • 2 cups gluten-free rolled oats
  • 1/4 cup brown rice flour
  • 1/4 cup arrowroot powder
  • 1 tsp ground cinnamon
  • 1/8 tsp sea salt
  • 1/2 cup melted virgin coconut oil
  • 1/4 cup pure maple syrup


  1. Preheat the oven to 375. Set out an 8×8 glass baking dish.
  2. To make the filling, add all the filling ingredients to the baking dish and gently toss together.
  3. To make the topping, place the rolled oats, brown rice flour, arrowroot powder, cinnamon, and sea salt into a bowl and mix well to combine. Add the melted coconut oil and maple syrup and stir together. Crumble the topping over the fruit.
  4. Bake the crisp for about 40 minutes. Serve warm. Enjoy!

Pictured: served with our homemade whipped cream!

Recipe from The Whole Life Nutrition Cookbook.