Summer Fruit Crisp

Summer Fruit Crisp

YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 40 mins TOTAL TIME: 50 mins

3 peaches, pitted and sliced
1 basket of blueberries (1 pint)
1 tbsp fresh minced ginger
¼ cup flour (I used Cup4Cup to keep this gluten-free)
½ cup whole oats
¼ cup sugar
½ lemon, juiced
3 tbsp butter, divided
1 cup granola (I used Kind peanut butter granola)
Tools 
Large bowl 
Pie pan  

  1. Preheat oven to 365°F.
  2. Combine the peaches, blueberries, ginger, flour, oats, sugar, and lemon juice in a large bowl and mix well. Transfer everything to a pie pan.
  3. Cube 1 tbsp of the butter and scatter over the fruit.
  4. Melt the remaining butter in the microwave or on the stovetop then mix together with the granola.
  5. Evenly sprinkle the granola topping over the fruit and bake for 40 minutes, until the topping is golden brown and the fruit is bubbling.
  6. Remove from the oven and let rest for 10-15 minutes.
  7. Top with ice cream or whipped cream, serve, and enjoy!