Peach and blueberry crumble Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 140 g (1 cup) all-purpose flour "La Merveilleuse"
• 165 g (3/4 cup) raw sugar*
• 115 g (1 cup) quick-cooking gluten-free oats
• A pinch of salt
• 35 g (1/4 cup) margarine **
• 100 g (1/2 cup) light olive oil
• 250 g (2 cups) peaches, peeled and sliced
• 195 g (1 1/2 cups) blueberries, fresh or frozen

PREPARATION

1. Preheat the oven to 180  °C (350 °F).
2. In a bowl, combine flour, sugar, oats, and salt. Add the margarine using a pastry cutter or with your hands, until the mixture is crumb-like. 
3. Add olive oil and mix well with a wooden spoon.
4. Grease a square pan 20 cm x 20 cm (8 x 8 in). Press half the mixture into the pan. Cover with the peaches and blueberries, then press the rest of the mixture on top. 
5. Bake on the middle rack for about 50 minutes, or until the crumble is golden.