For the Filling:
4 large peaches, peeled and sliced
1 cup blueberries
2 tablespoons arrowroot powder (or cornstarch)
1/4 cup maple syrup
1/4 cup water
1 tablespoon lemon juice
For the Topping:
1 cup gluten-free all purpose flour
1/2 cup coconut sugar (or sugar of choice)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter (Earth Balance or coconut oil will work too)
1/2 cup almond milk
2 tablespoons Evaporated Cane Sugar (or sugar of choice)
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Preheat the oven to 350. Place all the ingredients for the filling in a saucepan. Cook over medium-low heat for 5-7 minutes, until all the ingredients are incorporated and the fruit begins to soften. Remove from heat and pour into a 9×13 pan.
Combine the dry ingredients for the topping in a large bowl. Mix together the butter and almond milk then pour into the dry ingredients. Stir thoroughly to combine.
Spoon the topping evenly over to fruit layer. It is ok if there are a few gaps in the topping but try and make it as even as possible. Sprinkle with the sugar/spice mixture.
Bake for 30 minutes, until the top is golden and the fruit is bubbling. Allow to sit for at least 30 minutes before serving.