WHAT YOU NEED:

for the filling:

• 1/4 cup raw heavy cream (coconut cream will work too)
• 1 TB maple syrup
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 1 TB arrowroot flour
• 2 cups of local, organic blueberries
• 2 large or 3 medium peaches (plus boiling water and ice water to remove skins)

for the topping:

• 1/3 cup almond flour
• 1/3 cup tigernut flour (you can double the almond flour if you don’t have tigernut flour, but I love the consistency when it’s used)
• 1/2 tsp cinnamon
• pinch of sea salt
• 1/2 cup (8TB) cold grass fed butter or ghee
• 3 TB coconut sugar
• 1/2 cup crushed walnuts

WHAT YOU DO:

• preheat the oven to 350F
• fill a small pot with water and bring it to a boil and fill a bowl with cold water and ice
• once the water is boiling, drop in your peaches for 30 seconds, remove with a slotted spoon, drop into ice water for 10 seconds, then remove and peel the skin (it should basically fall off at this point)*
• slice your skinned peaches, rinse your blueberries and set aside
• now, in a bowl mix all the filling ingredients until combined, add your fruit, and stir gently until all your fruit is coated (gently now)
• in a separate bowl, sift together almond flour, tigernut flour, cinnamon, and salt
• cut your cold butter into small chunks and use your fingers to cut the flour with the butter until it’s combined and you have tiny pearls of flour
• add your coconut sugar and crushed walnuts and stir it up, until you have a nice crumbly topping
• pour your filling into a cast iron skillet or crumble dish and cover evenly with topping
• bake for 20-30 minutes or until the topping is slightly brown and the amazingly delicious fruit filling is bubbling out the sides (holy crap, I’m drooling)
• ENJOY! We topped it with vanilla ice cream, and enjoyed every last crumb

*let your water cool and then use it to water your garden!