Fruit and Nut Crumble

1 cup rolled oats

1/4 cup raisins

1/4 cup diced dates

1/4 cup slivered almonds

1/4 cup cashews

1/4 tsp. star anise powder

3 Tbsp. grapeseed oil

Pre-heat oven to 375°F. Toss all ingredients together. Set aside.

Peaches & Cherries

3 large ripe peaches, peeled, pitted, diced

2 pints ripe cherries, stemmed, pitted

1 pint blueberries, fresh or frozen

1 Tbsp. rose flower water

1 tsp. almond extract

1 tsp. vanilla extract

1/2 cup almond flour

Combine fruit, rose flower water, almond extract and vanilla extract in large bowl. Toss gently with large spoon. Sprinkle with almond flour. Toss until fruit is evenly coated with almond flour. Slide peach and cherry mixture into 13 x 9" baking dish. Cover with crumble topping. Place dish on baking sheet. Bake 45 to 60 minutes, until top is browned and juices are bubbling over.