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Blueberry Peach Oatmeal Crisp Recipe

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This recipe for Blueberry Peach Oatmeal Crisp is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the filling:

3 medium size yellow peaches, pitted and sliced (or 2 cups frozen peaches, thawed)
3 cups blueberries, (approx. 1 1/2 pts)
3 tbsp. honey or coconut sugar
juice of one lemon

Topping:

1 cup rolled oats
1/2 cup oat flour (1/2 rolled oats ground into oat flour)
1 cup almond meal
1/4 cup melted coconut oil
1/4 cup honey, maple syrup or agave nectar
2 tbsp. arrowroot or cornstarch
1 tsp vanilla extract
1 tbsp. lemon zest
1/2 tsp. fine sea salt
1/2 cup chopped pecans, walnuts or almonds
1/2 cup shredded unsweetened coconut
Directions:
Directions:
Preheat oven to 350 degrees.

Grease a 9x9 baking dish and set aside.

Combine the peaches and the blueberries in a large bowl and pour honey or coconut sugar, agave), lemon juice, and arrowroot or cornstarch. Toss until coated and put into pan.

In a separate bowl, combine all ingredients for topping and stir together. You should be able to press it together with your fingers. Spread the mixture on top of the filling, covering it on all sides.

Bake in the oven for 30-35 minutes or until the fruit begins to bubble and the topping is lightly browned.

Allow to cool for 15 minutes, then serve with vanilla ice cream.

Store unused cobbler in airtight container in the refrigerator for up to three days.

 

 

 

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