This easy blueberry peach crisp has a slightly sweetened filling with a streusel-like crisp topping. Plus it's easy to make and is gluten free & Paleo!
Preheat oven to 350 degrees and grease an 8 or 9 inch pie pan and set aside.
Using a potato peeler, peel the peaches. Then, roughly chop the peaches and place in pie pan along with the fresh blueberries.
Stir in the lemon juice, maple syrup, and arrowroot flour. Set aside.
To make the topping, add the almond flour, pecans, cinnamon, and salt to the bowl of a food processor fitted with an 'S' blade. Pulse until the pecans are finely chopped. Add in the honey or maple syrup and melted coconut oil and pulse until it comes together.
Sprinkle the topping evenly over the fruit.
Bake for 25 - 30 minutes. Loosely cover with foil if topping starts to brown too fast.