Ingredients
4
4 servings
- •2 cups large peaches, pitted and sliced 1/8 in (3 cm)
- •6 oz blueberry
- •3 tablespoons organic sugar
- •1 ½ teaspoons arrowroot powder
- •1 cup old fashioned rolled oat, divided
- •¼ cup raw almonds
- •1 tablespoon flax seed
- •2 tablespoons pepitas, pumpkin seeds
- •2 tablespoons almond flour
- •¼ teaspoon kosher salt
- •1 teaspoon ground ginger
- •2 tablespoons maple syrup
- •3 tablespoons coconut oil, melted
- •2 cast iron pans, 4 1/2 in (10 cm)
Instructions
- Preheat the oven to 375˚F (190˚C).
- Make the filling: In a medium bowl, mix together the peaches, blueberries, sugar, and arrowroot powder until the fruit is well coated. Set aside while you prepare the topping.
- Make the topping: In a food processor, combine ½ cup oats, the almonds, flax seeds, pepitas, almond flour, salt, ginger, and maple syrup. Blend for 20–30 seconds, until the mixture is broken down but still has a coarse texture. With the food processor running, pour in the melted coconut oil and process until the dry ingredients are well coated.
- Transfer the topping to a medium bowl and fold in the remaining ½ cup (40 G) oats.
- Evenly divide the filling between 2 mini cast-iron skillets. Top each skillet with a heaping cup of the topping.
- Bake for 22–25 minutes, until the filling is bubbling around the edges of the pan but not overflowing and the topping is golden brown and crisp.
- Let cool for 10 minutes before serving.
- Enjoy!
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