1/2 packagefrozen blueberries (I used Trader Joe's)
1pintLuna and Larry's Vanilla Island Coconut ice cream (or any ice cream of choice- I do dairy-free) - Ice cream is optional
Preheat oven to 400 degrees.
For the topping, combine 1 tbsp of coconut oil, the nuts, dates, coconut flakes, chia seeds, flax meal, coconut flour, and 1 tsp of the cinnamon in a food processor and pulse until it reaches a granola-like consistency (just a few times). Set aside.
Melt the remaining tbsp of coconut oil in a cast iron skillet (I love The Lodge brand) over medium-high heat. Add the peaches and blueberries and cinnamon.
Stir until they begin to soften and bring them to a boil.
Cook for approximately 10 minutes until heated through and the sauce begins to thicken.
Add the topping over the peaches and blueberries, and put in the oven to bake for about 15-20 minutes. If you want the center a little less-mushy, bake for 10 mins and broil for 2.
Remove and let it cool for about 5 mins, add ice cream, and enjoy!
*Tip: Do NOT leave your crisp in the cast iron skillet longer than the time it takes to cool. Transfer to a storage container. The acid in the fruit will strip the pan of it's coating :-/