- 4 large fresh peaches sliced
- 1 pint fresh blueberries
- 1-1/2 cups almond flour
- 1 cup chopped pecans
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil melted
- 1/4 cup honey
- Preheat oven to 350 degrees and grease pie plate.
- Layer peaches and blueberries in pie plate.
- Combine topping ingredients and crumble over fruit.
- Bake 45-50 minutes until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with foil.