Yesterday we had a church dinner.
So much yummy food.
I contributed garlic ginger beef,
veggie fried "rice" (quinoa),
sweet brown rolls made with cashew butter,
PEACH BLUEBERRY CRISP.
There was a little leftover
and when hubby heard the ingredients
he promptly dubbed it "breakfast."
Breakfast or dessert ...
it is good and relatively healthy.
Peach Blueberry Crisp
4 large peaches, sliced
1 pint blueberries
1 1/2 c almond flour
1 c chopped pecans
1/4 tsp salt
1/4 c coconut oil, melted
1/4 c honey
Layer peaches and blueberries in pie plate.
Combine other ingredients and crumble over fruit.
Bake 45-50 min.
If topping browns too quickly, cover loosely with foil.