Peaches and Blueberries have a Glycemic Index of 30 per average peach and 33 per cup of blueberries, they're well below the 55 threshold. There isn't quite anything like cooked sweet peaches served hot with cinnamon.
Blueberry-Peach Crisp
6 -7 ripe organic Peaches or Nectarines, sliced
1 c. organic Blueberries
2-3 Tbs. Arrowroot Starch
1/2 c. organic Rolled Oats
1/3 c. Sorghum flour (or Brown rice flour)
1/2 c. Almond flour
1/2 c. Xylitol (3 tsp. Stevia or 1/8 tsp. Monk Fruit powder)
1 tsp. organic Cinnamon
1/2 tsp. Sea Salt
1/2 tsp. Baking Powder
6 Tbs. cold Coconut Oil
1 tsp. Vanilla extract
1 - 2 Tbs Lemon Juice
1/2 c. pecans (opt.)
Preheat oven to 350º (175º C).
Mix the vanilla and lemon juice into the peaches (use less if the peaches are very juicy) and place in a glass baking dish. Mix in arrowroot starch to thicken a bit and set aside.
Mix together the sugars, oats, flours, cinnamon, salt, and baking powder and blend well with a whisk or fork.
Add the cold coconut oil and work with your hands to until it's crumbly.
Add nuts and mix. Sprinkle this mixture liberally over the peaches. Bake for about 40 minutes.
Let it cool for 15 minutes until the juices firm up. Enjoy warm with a scoop of non-dairy ice cream!
~ Bon Apetit! ♥