Blueberry Peach Crisp

This week I dipped into my summer stash of peaches and blueberries. It instantly prompted me to get out my Greg Brown CD and remember why I love his music, especially his song Canned Goods. Its all about tasting summer in the fruits and vegetables we preserve and store for the colder months.

'Cause the canned goods that I buy at the store

Ain't got the summer in 'em anymore.

You bet, Grandma, as sure as your born

Ill take some more potatoes and a thunderstorm.'

-Greg Brown, The Live One CD (my favorite)

Blueberry Peach Crisp

ingredients:

Topping:

1 cup oats (gluten free if you need)

1/2 cup brown rice flour

1/2 cup finely shredded coconut

1/4 cup plus 1 tablespoon coconut palm sugar

1 teaspoon cinnamon

pinch of sea salt

1/2 cup coconut oil gently melted

Filling:

3 cups frozen blueberries

4 cups frozen peaches

1 tablespoon arrowroot powder dissolved in 2 tablespoons water

1/4 cup coconut palm sugar

1 teaspoon vanilla extract

pinch of sea salt

preparation:

Preheat oven to 350 degrees. Arrange blueberries and peaches in a pan and set aside to partially thaw while you prepare the topping. For the topping, combine oats, brown rice flour, finely shredded coconut, coconut palm sugar, cinnamon and sea salt in a bowl. Gently melt coconut oil in a pan and pour over topping mixture. Stir in with a fork until topping is thoroughly coated with coconut oil. Next combine arrowroot with the water and pour over fruit mixture. Add coconut palm sugar, vanilla and sea salt and mix well until evenly coated. Sprinkle topping over fruit mixture in an even layer. Bake at 350 degrees for 45 minutes.