Peach and Blueberry Crumble

Preheat oven to 350 F.

1. Into a large bowl, add the peach slices and blueberries. Drizzle with the honey, maple syrup and vanilla extract and toss to coat. Sprinkle with cinnamon and set aside.

2. In a separate bowl add the rolled oats, Grape Nuts, 3 packets of turbinado sugar, cinnamon, pinch of salt and flour and mix together with a whisk. Cut in the cold butter and use a fork or a pastry cutter mix until coarse lumps begin to form. All ingredients should be mixed well.

3. Take 4-6 small ramekins (8 oz. ramekins) and begin filling with the fruit filling.

4. Once the ramekins are filled, top off with about 1/4 cup of the crumble for each ramekin. If there is more topping left over then go back and top off more of the ramekins. Take the last packet of sugar and sprinkle a little on top the crumbles. Place on a baking sheet, place in the oven and bake for 15-17 minutes.