Ingredients
The following ingredients have 5 Servings
- 2 medium peaches (pitted and chopped (about 8oz./225g))
- 1 cup pitted and halved cherries (about 150g)
- 1/2 cup blueberries (100g)
- 2 TBS lemon juice
- zest from 1/2 lemon
- 1 TBS maple syrup
- 1/2 tsp freshly ground cardamom (optional)
- 1 1/3 cups (125g) rolled oats
- 1/2 cup (55g) almond flour
- 1/4 cup (60g) light muscovado sugar (or sub with light brown sugar)
- 5 TBS coconut oil (melted)
- 1/2 tsp cinnamon
- 1/4 tsp freshly ground nutmeg
- pinch of salt
Instruction
- Preheat oven to 350 degrees F (175 degrees C). Spray a cast-iron skillet or a pie dish with cooking spray.
- In a medium bowl, toss the fruit filling ingredients. Spread the fruit in the skillet or pie dish.
- In another medium bowl, mix the oat streusel ingredients together. I used my hands to mix and squeeze the ingredients together, so that I can get more clumps in the topping. Spread oat mixture over the fruit until the entire surface is covered.
- Bake for 40 to 45 minutes, or until the fruit juices are bubbling.
- Let cool for a few minutes before serving. Enjoy with some ice cream!
