Peach & Blueberry Crisp (vegan, gluten free)

INGREDIENTS:

Blueberries

Filling:

7 Peaches (fresh or frozen)

1/8 c. Maple syrup

1 tsp. Vanilla extract

2 tsp. Cinnamon

Topping:

1/4 c. Almond flour

1/2 c. Chopped almonds

1/2 c. Chopped pecans

1/2 c. Unsweetened coconut flakes

1 T. melted coconut oil

3 T. Maple syrup

INSTRUCTIONS:

1. Preheat oven to 350 degrees F.

2. In a large saucepan combine peaches, syrup, vanilla, and cinnamon.

3. Bring mixture to a boil and then simmer until syrup thickens.

4. Combine topping ingredients in a food processore or magic bullet and process until a crumbly consistency is formed.

5. Pour the filling into a 9-inch pan and sprinkle topping over it evenly.

6. Bake for 15 minutes. Top with fresh blueberries.