Peach Blueberry Crisp

In the summer-time I like to try various fruits in lots of different ways.  Peaches are one of the great things of summer, and I enjoy peaches plain, grilled, in salads, and also baked into luscious desserts.  Since going gluten free, I tend to bake rarely, and also tend to avoid too many sweets.  This peach and blueberry crisp is a great gluten-free, low sugar option.  But no need to tell others of what it doesn’t contain since the wonderful tasty fruit take center stage. This is a great way to use up fruit that is a bit overripe or where one side of the peach is damaged.  In winter, frozen, thawed peaches and blueberries work just as well.

Peach Blueberry Crisp

2-3 cups ripe peaches, sliced
1 cup blueberries
1 t vanilla
1 t grated lemon zest (optional)
1 cup rolled oats
1/2 cup almond flour or almond meal
4 T butter or coconut oil
1/2 t cinnamon
2 T maple syrup (optional)

In a buttered 9X9 inch pyrex dish, combine the peaches, blueberries, vanilla and lemon zest.  In a separate bowl combine the remaining ingredients. Mix with a fork until it forms clumps or crumbs.  Cover the dish with aluminum foil and bake at 350 degrees for about 45 minutes, removing the foil covering for the last 15 minutes.  Serve with whipped cream if desired.

shared at $5 Dinners, Works for Me Wednesday, Food Renegade, Frugal Friday, Grocery Cart Challenge, Ultimate Recipe Swap, and Pennywise Platter