Blueberry and Peach Crisp

Makes 6 mini-pie sized servings or 12 cupcake-sized servings
1 cupcake sized serving= 130 kcals, 3g protein, 16g carbohydrate, 2g fiber, 7g fat


  1. Combine the peaches and blueberries in a bowl. Divide the fruit mixture among 6 small (4 inch) foil pie pans or 12 foil cupcake liners.
  2. Stir the almond flour, oats, brown sugar, cinnamon, nutmeg and salt in a medium bowl. 
  3. Add the honey and coconut oil to the dry mixture and combine with your fingers until it’s evenly crumbled.
  4. Sprinkle the crumble on top of the fruit mixture evenly among the 6 or 12 portions.
  5. Bake at 350 degrees F for 20-25 minutes or until the crumble is golden brown and crispy.