Foil-Roasted Blackberry Peach Crisp

Perfect for a cookout or roasting over a campfire, these blackberry peach crisps can be prepped on-site or assembled up to three days ahead of time and transported in a cooler. Blackberries and peaches, drizzled with cinnamon- and nutmeg-infused maple syrup, get jammy and delicious when cooked. The crumble topping is added to the packet before closing and features oats, sliced almonds, uncooked quinoa for extra crunch, and spiced maple syrup for moisture and sweetness. Not just for cookouts, these fruity packets can also be baked in the oven! 


To make these gluten-free, be sure to use certified gluten-free rolled oats.

If you don’t have fresh blackberries or peaches, feel free to use frozen.

For more inspiration, check out these tasty ideas:

Yield: Makes four 1⅓-cup packets
Time: 35 minutes
  • 2⅔ cups fresh blackberries
  • 2 fresh peaches, pitted and sliced
  • 4 teaspoons lemon juice
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup rolled oats (see tip, recipe intro)
  • ¼ cup dry quinoa, rinsed and drained
  • 2 tablespoons slivered almonds, toasted


  1. Cut heavy-duty foil into four 15×12-inch pieces. (If you plan to cook directly on campfire coals, cut eight pieces of heavy-duty foil to make double-thick packets.) Spoon blackberries and peaches in center of each piece of foil. Drizzle with lemon juice. In a small bowl stir together maple syrup, cinnamon, and nutmeg. Drizzle half over the fruit.
  2. In a medium bowl toss together oats, quinoa, almonds, and the remaining maple syrup mixture. Sprinkle over fruit. Fold up foil packets, envelope style, crimping to seal.
  3. To cook on a campfire, place packets over ashy coals and cook 8 to 10 minutes or until fruit is tender. To cook on a grill, grill foil packets, covered, over medium-high 12 to 15 minutes or until fruit is tender. To oven-bake, preheat oven to 350°F and bake 25 to 30 minutes or until fruit is tender.

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