Gluten-Free Blackberry Peach Crisp

Every summer as a child my mom would give us all buckets and we would head out on a blackberry picking adventure. We'd forge through bushes getting pricked and scratched trying to fill our buckets with the blackest, juiciest berries. Back home with died fingers and lips, one of the first things we'd make was a blackberry crisp or cobbler. Then serve it up with vanilla bean ice cream. So good!

Every summer I relive some of those memories by creating a blackberry dish. The combo between the berries and the peaches in this Blackberry Peach Crisp is SO good and the perfect summer dessert! Bonus is that you don't need buckets of berries to whip this one us :-)

Blackberry Peach Crisp

Ingredients

Filling

4 - 5 small peaches

1 pint blackberries

juice from one lemon

2 tbsp. arrowroot powder

Topping

1/2 cup chopped pecans

1/2 cup chopped walnuts

1/2 cup flaked, unsweetened coconut

1/4 cup coconut sugar

1/4 tsp. sea salt

1/4 cup grass-fed melted butter or coconut oil

Instructions

Preheat oven to 350 degrees

For the Filling

Peel and remove pits from peaches. Chop into bite size pieces then place into a medium bowl with blackberries. Add in lemon juice and stir. Sprinkle Arrowroot powder over and gently stir until combined. Pour into a 8x8 baking dish.

For the Topping

Place all ingredients except butter into a mixing bowl and stir. Sprinkle evenly over the peach and blackberry mixture. Pour melted butter over the topping then bake for 40-45 minutes or until bubbling and lightly toasted. Allow to cool slightly then serve with ice cream and enjoy!