2tablespoonscoconut oilsoftened to room temperature
3tablespoonsmaple syrup
Non-stick cooking spray
Instructions
Preheat the oven to 350 degrees Fahrenheit and grease a 1.5-quart baking dish with non-stick cooking spray.
Make the peach & blueberry filling: in a large mixing bowl, combine the blueberries, peaches, 3 tablespoons gluten-free flour, almond flour (if using), cinnamon, and nutmeg. Gently fold or stir together until combined.
Pour the maple syrup and lemon juice over the fruit mixture. Gently fold or stir the fruit until combined. Pour the fruit into the prepared baking dish and spread it out evenly.
Make the crisp topping: in a medium mixing bowl, gently whisk together the remaining 1 tablespoon gluten-free flour, oats, cinnamon, salt, and almonds (if using) until combined.
Add the coconut oil and maple syrup to the crisp topping and cut in with a fork or massage in with your fingers until small clumps form. Sprinkle the crisp topping evenly over the fruit.
Bake the crisp for 27-30 minutes, or until the topping is golden brown and the fruit juice bubbles.
Notes
1. Leftovers keep covered in the refrigerator for 4-5 days. They do not freeze well. 2. Fruit combinations: make this fruit crisp your own and use any combination of 5 cups of peaches, blueberries, raspberries, plums, blackberries, or cherries for this recipe.