Filling Ingredients

  • 8 ripe peaches, sliced
  • 1 1/2 cups fresh blueberries
  • 1/2 cup brown rice syrup, honey, or maple syrup
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger powder
  • pinch of unrefined sea salt
  • 1 TB. kuzu or arrowroot diluted in 1/4 cup water


Crust and Topping Ingredients

  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup gluten-free flour
  • 1/2 cup brown rice syrup, honey, or maple syrup
  • 1/2 cup chopped almonds or walnuts
  • 1/3 cup coconut oil or any vegetable oil
  • pinch of unrefined sea salt



  1. Combine sliced peaches, berries, ¼ cup of water, and next five ingredients in a saucepan. Be sure to stir the kuzu or  arrowroot in ½ cup water. 
  2. Cook over medium heat stirring constantly until thickened, about 4-5 minutes.  Remove from heat and set aside.
  3. In a large bowl, combine the oats, flour, nuts and salt. 
  4. In a separate, smaller bowl, whisk the oil and rice syrup and add to the oat mixture. If using coconut oil or vegan butter, melt it first.     
  5. Oil a 6x 10 baking pan.  With wet hands, press enough of the oat crust (about two-thirds) into the bottom of the dish to form a solid layer.
  6. Pour fruit mixture evenly over the crust and sprinkle with the remaining crust. 
  7. Bake covered 20 – 25 minutes at 375 degrees. Remove cover and continue baking about 10 more minutes until topping is nicely browned.



Apples, Pears & Raisins make a nice combination.  You can make this recipe with nearly any fruit.  Get creative and enjoy!

I don’t usually add any sweetener to the peaches and berries.  The fruit is sweet enough for me.