6 medium peaches, pitted and sliced, about 4-5 cups (you can peel if you want)
2 cups fresh or frozen blueberries
1 cup whole grain flour, such as whole wheat pastry, white whole wheat or your favorite GF flour blend (I like Bob's Red Mill and King Arthur)
¾ cup coconut palm sugar or brown sugar (coconut sugar is less refined)
½ cup old-fashioned rolled oats (look for gluten-free oats if you gluten intolerant)
1 teaspoon ground cinnamon
½ cup chopped pecans (optional)
½ teaspoon fine sea salt
8 Tablespoons cold unsalted butter, cut into pieces
Instructions
Preheat the oven to 350 degrees.
Place all fruit in an 8- or 9-inch baking dish or pie plate. Toss to mix them up a bit.*
Add all topping ingredients in the bowl of a mixer fitted with the paddle attachment. Blend until mixture resembles small peas. This can also be done by hand or with a pastry blender. Squeeze with your hands to create small clumps.
Arrange topping over fruit to cover.
Place baking dish on a cookie sheet and bake for about 45 minutes, or until bubbly and topping is golden brown.
Notes
*You can toss the fruit with a Tablespoon of sugar and a Tablespoon of flour to thicken the juices that develop, but it is not necessary unless your fruit is really juicy.
**Crisp topping can be made ahead and kept covered in the refrigerator for 3-4 days or frozen for up to 3 months.
Recipe by Pamela Salzman at https://pamelasalzman.com/peach-and-blueberry-crisp-recipe/