Gluten Free + Vegan Maple Peach Blueberry Crisp

• 2 cups peach, fresh or frozen
• 1 cup blueberries, fresh or frozen
• 1/2 cup organic pure maple syrup
• 1 pinch sea salt
• 1 tablespoon arrow root
• 1 teaspoon ground cinnamon
• 1/4 cup almond flour
• 4 tablespoons vegan butter
• 1/2 cup gluten-free rolled oats
• 1/4 cup chopped pecans

1. Start by pre-heating your oven to 350 degrees Fahrenheit.
2. Lightly grease each ramekin with butter and set aside.
3. In a large bowl, stir together the peaches, blueberries, 1/4 cup of maple syrup, arrow root, ground cinnamon and a pinch of sea salt, until well incorporated.
4. In a separate bowl, add the almond flour, the remaining 1/4 cup of maple syrup, vegan butter, and gluten-free oats and using your fingers, gently rub together mixture until medium chunks appear and it looks "crumbly". Add chopped pecans and stir together well.
5. Spoon the peach-blueberry mixture into the bottoms of each ramekin (about 2 Tbsps) and top with flour-oats mixture. Repeat until all ramekins are filled. Bake for about 45 minutes or until fruit becomes bubbly and topping is browned.
6. Once finished, remove from oven and let them cool for about 15-20 minutes. Serve in individual ramekins and enjoy!
7. Bon Appetite!

peach, blueberries, maple syrup, salt, arrow root, ground cinnamon, almond flour, butter, rolled oats, pecans

Taken from food52.com/recipes/77582-gluten-free-vegan-maple-peach-blueberry-crisp (may not work)