3 cups fresh or thawed frozen peaches
1 cup blueberries
1 3/4 cup apple juice
2 tablespoons kuzu root
1 teaspoon fresh lemon juice
3 teaspoons vanilla extract
For topping:
3 cups rolled oats
2 cups spelt flour
1/4 teaspoon fine sea salt
1/4 teaspoon cinnamon
1/4 cup safflour oil
1/2 cup apple sauce
3/4 cup brown rice syrup
1/4 cup maple syrup
1 cup chopped walnuts
Preheat oven to 350 degrees Fahrenheit.
Combine peaches and blueberries in a 9 by 13-inch baking pan.
Reserve 1/4 cup of the applesauce in a small bowl and heat the remaining 1 1/2 cup in a small saucepan. Place the kuzu in a small bowl and add in the reserved applesauce.
Let the kuzu mixture sit for about 10 seconds so the kuzu can dissolve in the liquid. Stir with a fork, and immediately whisk the kuzu mixture and the lemon juice into the hot applesauce, stirring continually to prevent lumps from forming. Bring to boil, then reduce heat and simmer for two minutes. Turn off the heat, and add vanilla extract and salt. Pour over peaches and blueberries in the pan.
For topping, roast oats, flour, salt and cinnamon over low heat for seven minutes. Heat oil, syrups and applesauce together in a separate pan, then pour over flour and oat mixture and mix well. Mix in chopped walnuts.
Crumble topping over fruit, then cover pan with foil and bake 30 minutes. remove foil and bake 20 minutes longer or until topping is golden. Cool a little before serving. Serve warm or cool.
