- 4 ea sliced peaches
- 1 pint blueberries
- 1 cup oat flour
- 11/2 cups gluten free oats
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 2/3 cup coconut sugar
- 1/2 cup melted butter (or vegan butter)
Preheat your oven to 350 F.
Slice peaches and lay slices on the bottom of a medium sized cast iron skillet. Evenly distribute blueberries on top of peaches.
Mix oat flour, oats, salt, vanilla, coconut sugar and melted butter together in a bowl. Crumble topping evenly over peaches and blueberries.
Bake for 40 minutes or until crips is browned and peaches/blueberries are bubbling.