PEACH MANGO CRISP

PEACH MANGO CRISP

8-inch pie pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 8

Filling

2-cups of sliced and peeled peaches

2-tablespooons-lemon juice

1-tablespoon arrowroot powder

1 mango peeled and diced

Crust

1-cup oatmeal

½-cup whole-wheat pastry flour

¼-cup oil

1/4-cup agave nectar

Mix in a glass bowl the peach slices, diced mango, lemon juice, and arrowroot powder. 

Place fruit into pie pan.  

In another bowl, combine oatmeal, flour, oil, and agave.  Spread the crumb topping evenly over the fruit. 

Bake at 350 degrees for 30 minutes or until golden.