Peach & Blueberry Crisp
4 Cups sliced peaches (can use frozen, but defrost them first)
1 Cup fresh blueberries (can use frozen, do not defrost first)
1/2 Cup almond flour
1/2 Cup brown sugar
1/2 Cup cold, unsalted butter
1 tsp ground cinnamon
1/4 tsp salt
1 Cup rolled oats
Mix the peaches and blueberries together. If they aren't sweet enough, add a tablespoon of brown sugar to them and let sit for an hour to macerate.
Preheat oven to 350 degrees.
Arrange peaches and blueberries in an 8x8 baking dish.
Mix flour, butter, cinnamon and salt in a bowl using a pastry cutter or fork until evenly combined. Fold oats into flour mixture and combine well (mixture should be moist). Press the topping into the peaches & blueberries.
Bake until topping is lightly browned, about 30 minutes. Let cool 10 minutes before serving.