Gluten Free Peach & Blueberry Crisp

Hellloooo weeekend! Can we all just lift up our hands and say FRI-YAY! Maybe thats a little much for an early Friday morning, so I apologize :) 

I may not be in school or have a 9-5 job, but when your husband works 14+ hour days, Friday's become just as celebratory because it means maybe a day off in between studying and working crazy hours.

Daniel has an enormous test today so all week I tried to make some extra special "fun" foods for him to look forward to during the week of working 14+ hours and studying all night, and barely sleeping. 

We are celebrating the end of a test week with going to Oklahoma City so stay tuned with all that we get ourselves in to -- and by that, I mean what amazing food we get ourselves into.

My favorite book of all time, ever ever ever, the one I've read through 5 times in 2 years, is Bread & Wine by Shauna Niequist. This book is centered around the idea of doing life with the people you love around the table. Its about hospitality and love and the realities of life. I often tell people that during this book, my eyes feast on the words. I simply feel as though I am taking each of her words in with a spoon, unable to put it down. This book is for anyone who's heartbeat is hospitality, people, and love.

One of my favorite quotes from the book is that "the heart of hospitality is about creating space for someone to feel seen and heard and loved. It's about declaring your table a safe zone, a place of warmth and nourishment." And that is what the table does right? It offers a place for someone to come empty and hungry and in need, and that fulfillment can happen, and the words can be said, and acceptance and love can happen. 

Ingredients for Gluten Free Peach & Blueberry Crisp: Adapted and Modified from Bread & Wine
1. 2 cups of blueberries
2. 2 cups of peaches
3. 1 cup gluten free old fashioned oats
4. 1/2 cup raw pecans, halved or chopped
5. 1/2 cup almond meal
6. 1/4 cup maple syrup
7. 1/4 cup olive oil
8. 1/2 teaspoon of salt

Instructions:
1. Mix together crisp topping ingredients (that is everything except the fruit)
2. Place berried in an 8x8 pan
3. Place crisp topping evenly over the fruit
4. Bake at 350 degrees for 35-40 minutes until fruit is bubbly and topping is crisp. 
5. Top with Truwhip (a non GMO, organic, gluten free cool whip) or with Vanilla Ice Cream
6. Invite your people over, be honest, and ENJOY this.

What are your fun weekend plans? Have a great day!