Anyone else feel like warm fruit desserts taste extra magical in the summer, especially with a scoop of ice cream?! 😋

I’ve been craving all the lighter fresher foods, & this crunchy & chewy oat topping is a perfect match for juicy, seasonal fruits like berries & stone fruits. Also sneaking in some simple healthier ingredients, I'll even enjoy this one with some yogurt & a drizzle of almond butter for breakfast &/or a snack… a delicious recipe so versatile, easy-to-make, & adaptable for any fruits you have on hand! 🙌

For the fruit filling, in a bowl mix:

-4 cups freshly sliced peaches

-2 cups blueberries

-2 tbsp corn or arrowroot starch

-1 tbsp lemon juice

Pour filling into a sprayed baking pan.

For the topping, in that same bowl mix:

-1 cup rolled oats

-1/2 cup ground flax seeds

-1/2 cup sliced almonds

-1/4 cup vanilla protein powder

-1/4 cup maple syrup 

-2 tsp cinnamon

-pinch of salt

-1 lemon, zested & juiced

Evenly sprinkle topping over filling & pack it down gently. Bake at 350 degrees for about 40-45 minutes, until top is golden & juices are bubbling around the edges. (To prevent the crisp from burning or becoming too brown, you can cover it with tinfoil after 20-25 minutes if needed.) Let cool.

Yummy on its own, or you can top with vanilla yogurt for breakfast, or ice cream for dessert. Enjoy!