Peach Blueberry Crisp Gluten-Free (Edit recipe)

Make the filling

1. Peel and slice the peaches, then add them to a large bowl. Add the blueberries.
2. Mix in 6 tbsp of brown sugar, lemon juice, and 1 tbsp of the arrowroot, cornstarch, or tapioca starch. Mix well and set aside.

Make the topping

1. In a medium-size bowl, add gluten-free flour, gluten-free oats, brown sugar, and cinnamon. Mix well.
2. Cut butter into 1-inch cubes and add it to the flour/oat mixture. Using a pastry cutter or a fork cut in the cold butter until it is crumbly. Set aside.
3. Pour the peach/blueberry mixture into your baking dish, then evenly sprinkle the topping all over the fruit. Place baking dish on sheet pan to catch any spills that may occur.
4. Bake for 30-35 min or until the crisp is bubbly and the top has browned.
5. Sprinkle with flaky sea salt if desired. Serve with ice cream