Blueberries and peaches are the highlight of the summer, available from mid-July through September, though if fresh fruit is unavailable then frozen berries and peaches work just fine. This oat-free crisp is easy to make and is always a crowd pleaser!
Ingredients
Filling
2 cups
blueberries
2
ripe
peaches
sliced thin
2 tablespoons
freshly squeezed
lemon juice
2 tablespoons
arrowroot powder
2 tablespoons
maple syrup
¼ teaspoons
ground nutmeg
Topping
1 cups
blanched almond flour
¾ cups
sprouted brown rice flour
¼ cups
arrowroot powder
(or tapioca flour)
¼ teaspoons
sea salt
¼ cups
butter
(or palm shortening, or coconut oil)
¼ cups
maple syrup
½ teaspoons
almond extract
