Pre heat the oven to 350° F. Lightly spray an 8″ square baking dish with Canola Oil Cooking Spray.
- In a medium bowl, toss together the peaches, raspberries, cornstarch, extracts, and 1/4 tsp. cinnamon until thoroughly combined
- To make crisp topping: In a separate bowl mix together oats, flaxseed meal, flour, and remaining 1/4 tsp. cinnamon. Add honey and butter; mixing until completely incorporated with a spatula, fork or your fingers until crumbly.
- Spread peach mixture into prepared baking dish. Evenly sprinkle the oat
crumble over top. Bake in pre heated oven for 35-45 minutes, or until the peach juice is bubbling and the oat crumble is golden and crisp.
For most desirable results, let crisp rest for a few hours before serving toallow its juices to thicken. Before storing, cool completely on a wire rack.
Makes 9 Servings: Each serving is about bout 3 Units Carbs.
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