Peach Blueberry Crisp
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Ingredients
- 1 cup of rolled oats
- ½ cup of teff flour
- Celtic Sea Salt
- ¼ cup coconut oil
- ¼ cup maple syrup
- ¼ cup pecans, chopped
- 2 tablespoons water
- 2 tablespoons maple syrup
- 2 teaspoons vanilla
- 3 cups of peaches
- 1 pint of blueberries
- 2 tablespoons arrowroot
Instructions
- Preheat oven to 350 degrees. Mic oats, flour and salt together in a medium bowl. Add the oil and sweetener and mix well. Stir in the nuts and set aside. In a small bowl combine the water, syrup, spices vanilla and set aside. Place the fruit mixture in a lightly oiled pie pan. Sprinkle the arrowroot over the fruit and add the liquid mixture over the fruit. Toss gently. Spoon the oat-nut mixture evenly over the top of the fruit. Cover and bake for 50 minutes. Uncover and bake 15 minutes more until crisp. Cool. Serve hot.
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