Peach Blueberry Crisp

Preheat your oven to 350°F (175°C).

Lightly grease an 8x8-inch baking dish.

In a large bowl, combine the sliced peaches, blueberries, maple syrup, lemon juice, arrowroot powder, and vanilla extract.

Toss until the fruit is evenly coated.

Pour the mixture into the prepared baking dish.

Make the Crisp Topping: I

n a separate bowl, mix together the rolled oats, almond flour, chopped nuts, coconut sugar, cinnamon, and salt.

Add the melted coconut oil and vanilla extract, stirring until the mixture becomes crumbly. Assemble the Crisp: Evenly sprinkle the crisp topping over the fruit filling in the baking dish. Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbly.

Cool and Serve: Let the crisp cool for a few minutes before serving.