Peach and Blueberry Crisp I

Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish with butter or cooking spray.

Combine the peach wedges and blueberries in a large bowl. Sprinkle cornstarch, lemon juice, and sugar over the fruit and toss gently until evenly coated.

Transfer the fruit mixture to the prepared baking dish, spreading it in an even layer.

In a separate bowl, whisk together the low-carb flour substitute, old fashioned oats, cinnamon, salt, and nutmeg until well combined.

Add the diabetic sweet brown sugar to the dry mixture and stir to combine. Scatter the butter pieces over the dry ingredients and use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse breadcrumbs.

Spread the crisp topping evenly over the fruit layer, pressing gently so it adheres but remains crumbly.

Bake in the preheated oven for 35 minutes, or until the topping is golden brown and the fruit is bubbling at the edges.

Remove from the oven and allow to cool for 5-10 minutes before serving to let the filling set slightly.