Peach And Blueberry Coconut Crisp

• 3 cups blueberries
• 3 large peaches
• 1/8 teaspoon vanilla powder (or 1 scraped vanilla bean)
• 3 tablespoons (40 grams) + 5 tablespoons (75 grams) sugar
• 1/3 cup (45 grams) flour
• 1/3 cup (40 grams) coconut flour
• 6 tablespoons (80 grams) cold unsalted butter

1. Heat the oven to 425F/218C. Meanwhile, wash and dry the blueberries; pick out any very sad looking ones. Add the blueberries to a large mixing bowl. Peel the peaches over the mixing bowl, to catch any falling juice. (The riper the peach, the easier it will be to peel. You could also keep the peels on, if you prefer.) Discard (or snack on, I won't tell) the peach skins, and then slice each peach into the bowl. Add the vanilla powder and 3 tablespoons of the sugar to the bowl; use your hands to gently toss the vanilla and sugar with the fruit.
2. In another, medium bowl, whisk together the remaining sugar and the two flours. Cut the butter into the bowl. With your fingers, smoosh the butter into the dry mixture, until you have some pea, some lima bean-sized, scraps of butter.
3. Pour the fruit (along with any collected juices) into a 12 x 9-inch (or the equivalent) casserole dish. Scatter the crisp topping evenly over top of the fruit. Move the casserole into the oven for 30 minutes, until the fruit is bubbling and the top is golden brown. Allow the crisp to cool for 10 minutes (if you can) before enjoying.

blueberries, peaches, vanilla powder, flour, coconut flour, cold unsalted butter

Taken from food52.com/recipes/37381-peach-and-blueberry-coconut-crisp (may not work)