Gluten Free, Vegan Blueberry & Stone Fruit Crisp with Candied Ginger

• For fruit base:
• 4 cups blueberries
• 2 cups stone fruit like nectarines, peaches or pluots cut into 1/2" slices
• 2 Tbsp maple syrup
• 1 Tbsp lemon juice
• 1 tsp vanilla
• 1 Tbsp cornstarch
• For topping:
• 1 cup rolled oats
• 1 cup finely chpped nuts - walnuts, almonds, pecans are all good choices here
• 1 cup almond flour
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tsp vanilla
• 1/3 cup finely chopped candied ginger

Preheat oven to 375.

In 9x9 baking pan toss fruit base ingredients together.

In large bowl toss topping ingredients together. Evenly distribute topping over fruit. Place in oven and bake 40-45 minutes until fruit is bubbling and topping is light, golden brown. Let rest 15 minutes before serving.