A healthy blueberry peach crisp made with fresh or frozen blueberries and juicy peaches + a topping of nuts and almond flour. Naturally sweetened with dates and maple syrup. Vegan, paleo and gluten free.
Preheat oven to 350F / 175C degrees
Prepare the filling. In a large bowl, add blueberries, peaches, maple syrup (or honey if using), orange juice, arrowroot and vanilla. Toss to combine and transfer to a large baking dish (I used a 9 x 13 baking dish)
Prepare the topping. Place the pitted date in the bowl of your food processor. Pulse to break down into pieces, until it's almost a paste.
Add almond flour, almonds, dates, maple syrup (or honey if using), cinnamon and salt in the bowl of your food processor. Pulse until the mixture ressembles small gravel.
Stir in shredded coconut with a spoon and spread the topping over the fruit mixture.
Let it cool a bit before serving with vanilla ice cream (optional – and not paleo unless it's a paleo ice cream!)
Slightly adapted from Danielle Walker's great cookbook Meals Made Simple.
Freezing and make ahead instructions: