(inspired by several fruit crisp recipes in Elana Amsterdam's Gluten-Free Almond Flour Cookbook)
For the fruit filling:
1 1/2 cups fresh or thawed frozen blueberries
4 - 5 peaches, peeled and sliced
1/4 cup unsweetened, pure apple juice
2 tbsp arrowroot powder
For the crisp topping:
1 cup blanched almond flour
1 cup pure, gluten-free oats
1/4 tsp sea salt
1 tsp cinnamon
1/4 cup coconut oil, melted
1 tsp vanilla
1 tbsp pure maple syrup
Preheat oven to 350 F.
In a medium sized bowl, whisk together the apple juice and arrowroot powder until well-combined.
Peel and slice peaches. (To peel peaches easily, plunge them into a pot of boiling water for a few seconds, then remove them with a slotted spoon and place them immediately into a bowl of icy cold water. The skins will then come off effortlessly when you rub them gently with your thumbs.) Add peaches and blueberries to apple juice mixture and stir gently to coat the fruit. Pour fruit mixture into an 8x8 inch glass baking dish or a deep pie plate.
Combine the almond flour, oats, sea salt and cinnamon in a mixing bowl. In a smaller bowl, whisk together melted coconut oil, vanilla and maple syrup. Pour wet ingredients into dry ingredients and stir until mixture is blended and crumbly. Sprinkle the topping over the fruit in the baking dish and cover with aluminum foil.
Bake for 30 minutes. Remove foil and bake crisp uncovered for another 20-30 minutes, or until topping is golden brown and fruit juices are bubbling at the edges. Let the crumble cool for 30 minutes, then serve warm, topped with a little scoop of dairy-free vanilla Coconut Bliss (or real vanilla ice cream if a dairy sensitivity is not an issue).
Summer in a bowl. Delicious!