Fruit crumbles are perfect desserts for LID. They can be made with a variety of fruits. I love the combination of peaches and blueberries.
Peach and Blueberry Crumble
1/2 cup blueberries
2 tablespoons sugar (or to taste)
1/2 cup oats
1/4 cup flour
1/4 cup sliced almonds
2 tablespoons brown sugar
2 – 3 tablespoons coconut oil (can substitute canola oil)
Preheat oven to 350° F.
Cut the peaches in half and remove the pit. Slice or chop the peaches and place in a small baking dish. Add the blueberries to the peaches and sprinkle with the sugar (you can skip the sugar or adjust the amount to suit your taste) and gently stir to combine.
In a bowl, combine the oats, flour, sliced almonds, and brown sugar. Work the coconut oil into the mixture with a fork, pastry cutter, or your hands. Spread evenly over the fruit in the baking dish. Bake at 350° for 30 to 40 minutes, or until the crumble is golden brown and the fruit is bubbly. Serve warm or at room temperature.