This vegan & gluten-free, warm, ooey-gooey crisp recipe is the perfect, after-dinner (or anytime) indulgence! This version works well with blueberries and peaches, but it’s fun to experiment by switching up the fruit.
2 cups Purely Elizabeth Ancient Grain Granola
Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.