Peach filling

3lbs firm organic peaches, peeled, pitted, and cut into 1/2-inch slices, or 2 1/2 pounds frozen organic peaches, partially thawed

2 tablespoons cornstarch

1/2 cup agave nectar

1 teaspoon pure vanilla extract

1 cup of blueberries

Crumb Topping

3/4 cup oatmeal (any type)

1/2 cup organic, unbleached, all purpose flour

1cup firmly packed, organic brown sugar

3 tablespoons ground cinnamon

1/2 cup sliced almonds

12 tablespoons (1 1/2 sticks) butter, diced small and placed in the freezer for 15minutes

Preheat the oven to 375f

Make the filling first: In a large mixing bowl, sprinkle the peaches with the cornstarch and toss until they are well coated.  Pour the peaches into a large sauté pan and place over medium heat. Add the agave nectar and vanilla and stir until the liquid is simmering and thick. remove the peaches from the heat and set aside.

Make the topping: place all the ingredients for the topping into a 1-gallon plastic, freezer ziplock bag. Break up the butter with your fingers, then smash and shake the bag until the mixture is crumbly.

Prepare the peach crisp: Place the peaches in a lightly greased 9x9-inch ovenproof baking dish. Add blueberries. Using a silicone spatula, scrape the liquid from the sauté pan into the baking dish. Evenly cover the peaches with the crumb topping.

Bake peach crisp for about 40mins or until the peaches are bubbling and the top is firm and brown.