GLUTEN FREE – FRESH – BLUEBERRY PEACH CRISP
1 Cup quick cooking oatmeal
1 Cup brown sugar
1/2 Cup Coconut Flour (I use Tropical Traditions)
1/2 Cup COLD cubed no salt butter
2 TBL cinnamon
1 tsp salt
2 – 3 pounds fresh fruit, I used fresh peaches and blueberries, their in season right now.
Arrange fruit in a 10″ x 13″ backing dish. You don’t have to have exactly 2 – 3 pounds, whatever fits to your liking. The nice thing about a crisp is you put in your fruit in the amount that you prefer and top it and bake. I even left the skins on my peaches, you can remove them if you wish, but your loosing some vitamins.
In a bowl combine oats, brown sugar, flour (I used coconut, you can use anything you’d like), cinnamon and salt. Stir to combine. Add butter. Cut butter into dry mixture. Sprinkle crumb mixture evenly over fruit.
Bake the crisp uncovered in a pre-heated 350° F oven for 40 minutes or until fruit is tender and topping is golden. Serve with whipped cream.