Ingredients
6 peaches, sliced
3 cups blueberries
1 tablespoon lemon juice
1 tablespoon vanilla
2 1/2 cups almond flour
1/2 cup chopped pecans
1/2 cup unsweetened coconut flakes
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 cup coconut oil
1/4 cup organic grade B maple syrup
Preparation
Preheat oven to 375 degrees
Toss the fruit with the lemon juice and vanilla
Put fruit mixture in a 9x12 casserole dish
In a small bowl, combine almond flour, pecans, coconut flakes, cinnamon, salt, coconut oil, and maple syrup
Mix until well combined and then crumble topping over the fruit
Bake for 45 until fruit is bubbly and the top is golden brown
