Peach Blueberry Crisp
Filling:
2 cups of diced ripe peaches (peeled)
2/3 c fresh blueberries
lemon juice
cinnamon
sugar
For the crumble topping:
1/4 cup all-purpose flour
1/3 c almond flour
3/4 cup old-fashioned oats
1/2 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
6 tablespoons cold coconut oil
Bake @350 for 40-45 min until golden brown.
Serve warm with vanilla ice cream (Talenti is a great clean brand) or coconut whipped cream!
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