Blackberry Peach Crumble

Blackberry Peach Crumble

Ingredients:

4 peaches, sliced

1 package blackberries (about 1 cup)

2 tbsp. raw honey or maple syrup (omit for Whole30)

1 tsp. arrowroot powder

2 tbsp. lemon juice

¼ tsp. salt

For the crumble:

½ cup almond flour

¼ cup cassava or coconut flour

2 tbsp. coconut sugar (omit for Whole30)

½ tsp cinnamon

½ tsp. salt

½ tsp. vanilla extract

¼-⅓ cup grass-fed butter or coconut oil, in solid form

1 pint of your favorite dairy-free ice cream (optional, but recommended) or whipped coconut cream for Whole30 option

Directions:

Preheat your oven to 350.

In a large bowl, mix together peach slices, blackberries, honey/maple syrup, arrowroot, lemon juice, and salt. Pour mixture into a baking dish and bake for about 15 minutes until the fruit is softened.

Meanwhile, make the crumble. In a bowl, mix together all of the ingredients except the coconut oil.

Add in coconut oil and use a fork to cut it into the flour mixture until you have a crumbly mixture.

After 15 minutes, remove the fruit from the oven and top with the crumble mixture. Bake for another 15-20 minutes until lightly brown on top.

Remove from the oven and allow to cool for a few minutes before serving. Serve as is or with vanilla ice cream.