You must be logged in to post a review.
A sweet gluten-free crisp made with fresh peaches and blueberries.
Preheat oven to 350ºF.
Spray an 8×8 baking dish with cooking spray. Add peaches and blueberries. Add the honey, give a light stir, set aside.
In a small bowl, add almond meal, oat flour, oatmeal, stevia and cinnamon. Mix well, add coconut oil and crumble together with a fork or fingers.
Add the oatmeal topping over top of the mixed fruit.
Place in the oven and bake for 30-40 minutes, until the top is light golden brown.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!