Peach & Blueberry Breakfast Crisp

A delicious and healthy start to your morning! This easy crisp is not only tasty but good for you!

INGREDIENTS 

CRISP topping 

1 1/2 whole wheat pastry flour ( may also use gluten-free flour) 

1 1/2 cups quick-cooking oats

1/2 cup of ground flax seeds

2/3 cup unsweetened coconut 

1/2 tsp of salt 

1/2 cup of coconut oil 

Delicious Filling 

1 can frozen juice ( apple or white grape) 

1/2 cup of water 

8 cups of peaches ( fresh or frozen) 

2 Cups of blueberries ( fresh or frozen) 

DIRECTIONS: 

Preheat oven to 350 

Pour juice into large saucepan and cook until boiling 

Mix a bit of cornstarch with the water in a small bowl, add to boiling juice and cook until thickened. Stir constantly. 

Add peaches and mix together. If frozen, put them in first with the juice and thaw that way. 

Pour into a 9x13 baking pan and place the blueberries on top 

Mix all of the crisp ingredients in a bowl except the oil. 

Then slowly add oil and mix well 

Spread mixture evenly over the fruit 

Bake 45 minutes until it is bubbling and top is golden

NOTE: This may be made the night before and then cooked the next morning! It’s not limited to peaches and blueberries! Works well with many combinations of fruit! Enjoy!