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This fabulous vegan dessert lets you enjoy sweet summer peaches and berries any time of year. Just take advantage of the bounty of healthy and wallet-friendly fruit in your supermarket’s freezer section. Serve this sweet baked treat warm out of the oven with a dollop of your favorite vegan yogurt. Note: If gluten-free, be sure to opt for gluten-free oats, as cross-contamination can be an issue.


  • 2 cup old-fashioned rolled oats
  • ½ cup brown rice flour
  • ¼ cup slivered almonds
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 4 cups frozen peach slices, thawed and chopped
  • 2 cups fresh or frozen raspberries
  • ½ cup unsweetened applesauce
  • ½ cup brown rice syrup
  • 3 tablespoons almond butter (raw or roasted)
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F.
  2. Combine the oats, brown rice flour, almonds, cinnamon, and salt in a medium-size bowl; mix using a spatula or spoon, and set aside.
  3. Place the chopped peaches in a 6- by 8-inch rectangular baking dish. Add the raspberries, mix and set aside. (Note: if using frozen raspberries, use them frozen. They do not need to be thawed like the peaches.) Set the dish aside.
  4. Combine the applesauce, brown rice syrup, almond butter, and vanilla in a small saucepot over low heat. Stir gently until the mixture is smooth and warm, then pour over the oats mixture, and mix until well-combined.
  5. Disperse the oat mixture evenly over the fruit. Cover and bake for 40 minutes. At the 40-minute mark, remove the cover and continue to bake for another 10 minutes.
  6. Remove from the oven, and let cool for 10 minutes. Serve with additional fresh berries and slivered almonds or your favourite dairy-free yogurt.

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Andrea5 months ago
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Can I use almond flour or coconut flour.

Maria6 months ago
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Liked the crumble topping, but used dates and maple syrup to sweeten.

Katelin1 year ago
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Genuine question, how is brown rice syrup recommended?

Monica2 years ago
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can you use something else besides brown rice flour and brown rice syrup?

Tracy2 years ago
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I plan to use coconut nectar for the brown rice syrup and GF oat flour for the rice flour, I think.

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about the author

Ashley Madden, B.Sc.(Pharm), ACPR, CHNC

Ashley Madden is a full-time food lover and self-professed health nut. She’s also a pharmacist, holistic nutritionist, graduate from the Natural Gourmet Institute, and healthy food blogger. Madden is adamant that health starts in the kitchen. She specializes in plant-based, gluten-free, and oil-free recipes, which you can find on her blog Rise Shine Cook. Her work has been published on Mind Body Green, One Green Planet, and Healthline as well as in Vegan Lifestyle Magazine and Thrive Magazine. Madden works with individual clients, teaches private and group cooking classes, and educates others about the power of a healthy plant-based diet and lifestyle. Find her on Instagram and Twitter.

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