Use fresh fruit if available.
4-5 medium peaches, chopped, peel on
2 cups fresh blueberries
2 tablespoons pure maple syrup
1 tablespoon arrowroot powder
1/4 teaspoon cardamon
1/4 teaspoon ground nutmeg
2 cups organic, gluten-free oats OR mixture of almond slices and hemp seeds
1/4 cup brown rice flour OR almond meal
1/4 cup arrowroot powder
1 teaspoon Ceylon cinnamon
1/8 teaspoon sea salt
1/2 cup melted virgin coconut oil OR grass-fed butter
1/4 cup pure maple syrup
Preheat oven to 375.
Add topping ingredients to an 8x8 baking dish and gently toss together.
For the topping, mix together first 5 ingredients in a bowl. Once combined, add melted oil and maple syrup. Stir the mixture and then crumble the topping over the fruit.
Bake the crisp for 40 minutes. Serve warm.
The fruit mixture may bubble over the sides of the baking dish. If the dish is shallow, put tin foil or a baking dish underneath in the oven to catch the juices.
The Whole Life Nutrition Cookbook