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Peach/ blueberry Crisp Recipe

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This recipe for Peach/ blueberry Crisp, by , is from Tasty and Easy Paleo Recipes, 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!

Contributor:  
Contributor:  
Kari Hamilton

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
20 oz peaches (6-8)
10 oz blueberries ( 1 c)
1/4 c coconut sugar
1/4 c maple syrup
3 tbsp tapioca flour
2 tsp orange juice
1 tsp almond extract ( opt)
1 tsp cinnamon
Dash of salt

Topping #1
1 c pecans or walnuts, chopped
1/2 c sliced almonds
1/4 c coconut oil
1/3 c coconut sugar
1 tbsp tapioca flour
1 tsp vanilla
1/2 tsp cinnamon
Dash of salt

Topping #2

5 tsp coconut sugar
4 tbsp arrowroot starch
2 tsp coconut flour
1/2 tsp cinnamon
Pinch of salt
5 tsp coconut oil

Directions:
Directions:
Preheat oven to 350 F. Mix all of the filling ingredients together and pour into a pie plate or double the toppings and put into a 9x13 pan. Mix all of the desired crisp ingredients together and place over the filling mixture. Bake for 25 min or until the filling starts to bubble. Let rest 5-10 min before serving.

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Personal Notes:
Personal Notes:
One of my favorites. I like the nut topping while the non nut version is for Kenz due to her braces. I always double topping #2 for half of the 9x13 and then out the nut version on the other half.

 

 

 

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