Peach & Blueberry Crumble

Growing up my grandmother made THE BEST peach and blueberry cobbler! I used to go blueberry picking with my grandfather early in the mornings and by mid-afternoon we would have this delicious sweet treat to chow down on. The flavors mix together seamlessly for the perfect summer dessert. I switched things up a bit and made it more of a crumble instead. I also kept this dish gluten free, and it has minimal added sugar because the fruit is already so sweet. You don’t have to, but I highly suggest serving it with a scoop (or two) or vanilla ice cream!

Ingredients

Filling -

1 tbsp. coconut oil

5 peaches, peeled and cubed

1 cup blueberries

1 tsp. cinnamon

1 tsp. arrowroot powder

1 tsp. coconut sugar

Crumble -

1/3 cup cassava flour

1/2 cup old fashioned rolled oats

1 tsp. cinnamon

1/4 tsp. Himalayan sea salt

1/2 tsp. baking soda

1/4 cup butter at room temp

1/3 cup plain greek yogurt

Instructions -

Preheat oven to 350 °F. Place all ingredients for the filling in a sauté pan over medium heat. Mix well and let simmer for about 10 minutes, stirring occasionally. Pour into a pie dish and set aside. For the crumble, place all ingredients in a food processor and blend until they are mixed together. It will be the perfect consistency to crumble on top of the filling. Once you have crumbled the crust evenly, place the dish in the oven and cook for 30 minutes. Serve with vanilla ice cream and enjoy!