Peach Blueberry Crisp

• 4 cups diced peaches, skin on
• 2 cups blueberries
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup light agave nectar
• 3/4 teaspoon ground cinnamon
• 2 tablespoons cornstarch
• 1 1/4 cups Basic Gluten-Free Flour Mix (page 19)
• 1/4 teaspoon xanthan gum
• 1/8 teaspoon salt
• 3/4 cup firmly packed brown sugar
• 1 cup gluten-free old-fashioned oats or quinoa flakes
• 1/2 cup dairy-free, soy-free vegetable shortening

1. Preheat the oven to 375F.
2. Grease an 8 by 8-inch or 11 by 7-inch baking dish.
3. Combine the peaches and berries with the lemon juice and agave nectar, toss gently, then sprinkle in 1/2 teaspoon of the cinnamon and the cornstarch, stirring gently to combine.
4. Transfer to the baking dish.
5. Combine the flour mix, xanthan gum, salt, and brown sugar.
6. Whisk together, then add the remaining 1/4 teaspoon cinnamon and the oats.
7. Toss well.
8. Melt the shortening (30 to 60 seconds in the microwave does it) and add it to the dry ingredients, a little at a time, tossing between each addition.
9. Mix until you have a large crumb.
10. Spread the crumb topping evenly over the fruit.
11. Bake in the center of the oven for about 40 minutes, or until the fruit is bubbling up around the sides.
12. Let cool to room temperature before serving.

peaches, blueberries, freshly squeezed lemon juice, light agave, ground cinnamon, cornstarch, flour, xanthan gum, salt, brown sugar, oats, vegetable shortening

Taken from www.epicurious.com/recipes/food/views/peach-blueberry-crisp-379097 (may not work)