This recipe is gluten free.
Eat Right with Rouses
Peach & Blueberry Pecan Crisp
1/3 cup rolled oats
4 tablespoon Swerve brown sugar
2 tablespoon plus 1 tablespoon oat flour, divided
1/4 teaspoon ground cinnamon
2 pinches Rouses salt
2 tablespoons Brummel and Brown Yogurt Butter
1 cup fresh or frozen blueberries
1 can peaches in its own juice, drained
1 teaspoon lemon juice
½ teaspoon lemon zest
Preheat oven 375 degrees.
Mix oats, 3 tablespoons brown sugar, 2 tablespoons oat flour, and cinnamon. Add salt, butter, and work the butter in until crumbly.
In separate bowl mix together peaches and blueberries with lemon juice and zest, and remaining brown sugar, and remaining flour, and pinch salt.
Pour fruit mixture into baking dish and coat on with oat mixture. Bake until top is golden brown, approximately 25-30 minutes.
Serve with Cado Vanilla Bean avocado ice cream