BLACKBERRY PEACH CRISP

July 24, 2017 by Renee Tavoularis

Ingredients

For the FRUIT FILLING:

10 ounces blackberries
10 ounces peaches, sliced
1 teaspoon tapioca starch

For the TOPPING:

½ cup almonds
1 tablespoon ground flax seeds
1 tablespoon sunflower seeds
½ cup almond flour
1 cup gluten-free oats
1 tablespoons chia seeds
1 tablespoon hulled hemp hearts
2 tablespoons coconut sugar
1 teaspoon cinnamon
½ teaspoon ground ginger
½ cup coconut oil 

Instructions

• Preheat oven to 350℉
• In a medium bowl, toss together the peaches, blackberries and tapioca starch.
• Pour fruit into a 9-inch pie pan and set aside.
• In a food processor, pulse together the almonds, ground flax seeds and sunflower seeds until chopped finely.
• Place mixture in a medium bowl and add the almond flour, oats, chia seeds, hemp hearts, coconut sugar, cinnamon, ginger and sea salt.
• Pour the coconut oil into the almond and oat mixture, using your fingers or a fork to make sure it is evenly distributed.
• Crumble mixture over fruit, making sure it is well covered.
• Place in the oven and bake for 40 minutes or until the top is lightly browned and fruit is bubbling.
• Let cool slightly before serving.