I love fruit crisps, crumbles and buckles. They’re easy to throw together and pack a lot of flavor and nutrition into a dessert without requiring a lot of ingredients.

A few weeks ago I stopped at the veggie/fruit market near my house and picked up several pints of local blueberries and Washington peaches. I decided to combine the two with an almond coconut crust. The resulting crumble was absolutely delicious. A tablespoon of sweetener of your choice can be added to the crumble crust but the fruit was sweet enough alone I don’t think it needed it. Corn starch or tapioca starch can be used in place of arrowroot to thicken the fruit.

3 cups blueberries
4 ripe peaches, diced
1 cup almond meal
2 Tbs coconut flour
1 Tbs coconut oil
1 Tbs arrowroot powder
1/4 tsp baking soda

Preheat oven to 350*F. In a 9×9 baking dish combine blueberries, diced peaches and arrowroot. Mix until fruit is fairly evenly coated in arrowroot powder. In a small mixing bowl, combine almond meal, coconut flour, baking soda and coconut oil. Mix together with finger tips or a fork until it forms a breadcrumb texture. Pour the crumble crust evenly over the fruit. Bake for 20-25 minutes until the crust is lightly browned and the fruit is bubbling.