Vegan Peach and Blueberry Crisp

This recipe will help summer last longer and satisfy those who wake up craving dessert...because if I haven't mentioned it yet, I eat fruit crisp for breakfast.  

Make 12 servings
​   For the filling:
10 organic peaches, pitted and sliced lengthwise
1 c organic blueberries
¼ c quick oats
¼ c coconut sugar
1 T organic corn starch or arrowroot powder
    For the crumble:
¾ c coconut flour
1 c quick oats
3/4 c coconut sugar
1-1 ¼ c soft, but not melted coconut oil
¼ t sea salt
1 t ground nutmeg

    Preheat oven to 375.  Combine ingredients for filling and transfer into a large glass baking dish.  In a separate bowl, mix together ingredients for the crumble with a clean hand and press over filling.  Bake for 30 minutes, until fruit is bubbling and topping is golden brown.

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