There's nothing like a homemade crisp with fresh, seasonal ingredients. My personal favorite combo will always be peaches and blueberries. When in season, there is truly nothing more satisfying than biting into a ripe, juicy peach.

Well, maybe biting into this peach and blueberry crisp made with LesserEvil Snickerdoodle cookies as a topping. Ready in around 30 minutes, this is a dessert that’s easy to whip up and even easier to enjoy knowing that it’s made with healthy, wholesome ingredients. 

Filling

• 3 large chopped, ripe peaches
• ½ cup blueberries
• ¼ cup maple syrup
• ½ tsp pure vanilla extract
• ½ tsp ground cinnamon
• ½ tbsp arrowroot starch
• Juice from ½ lemon

Topping

• 10 LesserEvil Snickerdoodle Cookies
• ½ cup pecans
• 2 tbsp melted coconut oil
• 2 tbsp maple syrup

Instructions

1. Preheat oven to 350°
2. In a large saucepan, add all the ingredients for the filling and cook over medium heat until the mixture starts to thicken and peaches soften.
3. While cooking, add the topping ingredients to a food processor and mix until crumbly. The mixture should stick together pretty well but if it seems too dry, add a bit more coconut oil.
4. Spoon the filling into an 8x8 baking dish or round pie dish.
5. Spread the topping ingredients evenly over the filling.
6. Bake for 10-15 minutes or until the topping looks golden brown and crispy.
7. Let cool and enjoy!
8. Serve with ice cream, whipped cream or any topping of your choice.