Peach Blueberry Crisp

I'm getting ready for the abundance of summer fruit with this easy peasy peach blueberry crisp. You can throw this together in under 15 minutes and use any fruit you want!

Adapted from Minimalist Baker.

Ingredients

4 servings

• 1 15 oz. can peaches (sub 3-4 medium peaches)

• 1/2 c blueberries

• 1 T cornstarch

• 1/2 t cinnamon

• 1/2 c rolled oats (adjust down for less chewy texture)

• 2 T almond flour

• 2 T all-purpose flour

• 1 T brown sugar

• 1/8 t salt

• 2 T coconut oil, melted (sub olive oil)

• 1/4 c nuts of choice, coarsely chopped (I recommend pecans, walnuts, or almonds)

Directions

15 minutes prep, 1 hour total

1. Preheat oven to 350˚F (375˚F on my oven).

2. Peel and chop peaches. Cut into cubes.

3. Place peaches and blueberries into a 8-inch iron skillet. Sprinkle cornstarch and cinnamon and mix so fruit is evenly coated.

4. In a medium bowl, mix together oats, almond flour, all-purpose flour, brown sugar, and salt. Mix in melted coconut oil. Spread mixture over fruit. Top with nuts.

5. Bake for 40-45 minutes until the crust is golden and the fruit is bubbling. Cool for about 10 minutes.

6. Serve with vanilla ice cream.