Peaches and blueberries make a perfect pairing. Not only are they in season together, but their colors and flavors are also the ideal complement.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Grease an 8 by 8-inch or 11 by 7-inch baking dish.
Step 3
Combine the peaches and berries with the lemon juice and agave nectar, toss gently, then sprinkle in 1/2 teaspoon of the cinnamon and the cornstarch, stirring gently to combine. Transfer to the baking dish.
Step 4
Combine the flour mix, xanthan gum, salt, and brown sugar. Whisk together, then add the remaining 1/4 teaspoon cinnamon and the oats. Toss well.
Step 5
Melt the shortening (30 to 60 seconds in the microwave does it) and add it to the dry ingredients, a little at a time, tossing between each addition. Mix until you have a large crumb. Spread the crumb topping evenly over the fruit.
Step 6
Bake in the center of the oven for about 40 minutes, or until the fruit is bubbling up around the sides. Let cool to room temperature before serving.
