Tuesday, September 9, 2014

Peach Blueberry Crisp

Recipe Adapted from Elana's Pantry

What to do when you have 25# of fresh organic peaches from Michigan? Make peach crisp!

6 or 7 peaches, sliced
1 cup blueberries (frozen or fresh)
1 T fresh lemon juice
3 T arrowroot powder
1/4 cup cane juice crystals or sucanut
1 1/2 cup almond flour
1/2 t sea salt
1/4 cup coconut oil
1/4 cup honey

Mix together fruit, lemon juice, arrowroot, and cane juice crystals. Pour fruit mixture into pie pan.

Mix together with a fork or pastry blender: almond flour, salt, coconut oil and honey.

Crumble the topping over the fruit mixture.

Bake at 350 degrees covered with foil for 45 minutes. Remove foil and bake an additional 5 minutes or till topping is browned.