Whole grain blackberry peach crisp

Nothing says summer quite like a fruit cobbler or crisp. You can't beat the hot cold combo of the crisp right out of the oven + ice cream. While peaches are still in season, I want to use up as many as I can. If you decide to make this after peach season, just thaw some frozen ones. I decided to make them in individual ramekins (this recipe makes 6), but you can also in an 8 in X 11 in pan. Enjoy!

Ingredients:

3 cups fresh peaches cut into slices

3 cups fresh blackberries

¼ cup granulated or coconut sugar

Juice from 1 lemon

1 cup oats (I use gluten free)

¾ cup flour of choice (I use coconut or g-free)

½ cup brown sugar

Pinch of salt

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

¼ teaspoon ground nutmeg

10 tablespoons unsalted butter, cubed

Instructions:

1. Preheat oven at 375. Combine peaches, blackberries, sugar, and lemon juice in a large bowl. Set aside and cover.

2. Combine oats, flour, brown sugar, salt, cinnamon, cardamom, and nutmeg in a large bowl. Add butter and use a pastry cutter until the mixture is crumbly throughout.

3. Pour fruit mixture into the bottom of individual ramekins or an 8 x 11 inch pan. Add the oat/flour mixture to the top.

4. Bake for 1 hour or until bubbling and the topping is to desired crispness. Let cool before serving with whipped cream or ice cream.