Raspberry Peach Crumble

For your next dessert, take advantage of raspberries' delicious flavor and the powerful nutrients called anthocyanins, found in them.  This dessert is super easy, delicious and relatively healthy. Make it gluten-free by substituting the flour with more gluten-free rolled oats. You can even eliminate the butter altogether and just use the coconut oil already called for in the recipe to make it even healthier. I've used maple sugar here, but you can replace it with coconut sugar or brown sugar. Serve it with frozen or regular vanilla yogurt instead of ice cream. Yum!   Rasberry Peach Crumble Ingredients    
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1/2 cup of white whole wheat flour 1/2 cup rolled oats 1/2 cup sugar 1/4 cup dried maple sugar (or coconut sugar or brown sugar) 1/2 cup slivered almonds 1/4 tsp salt 2 tbsp cold butter, cut into small pieces 4 tbsp virgin coconut oil 5 cups of total raspberries and sliced peaches (about 2 pounds)


1) Preheat oven to 400 degrees F. Prepare a 9.5 inch pie plate with nonstick cooking spray or oil. Combine flour, rolled oats, both type of sugars, almonds, and salt in a food processor until nuts are coarsely chopped. Add butter and coconut oil and pulse until mixture clumps.
2) Spread fruit in pie plate and sprinkle topping evenly over fruit. Bake crumble until fruit is tender and topping is golden brown, about 25 to 30 minutes. Cool. Serve over vanilla yogurt.