Blueberry Peach Crumble (100% whole grain + gluten-free)

Preheat the oven to 350 degrees F (175 degrees C) and spray two 5" tartlet pans with cooking spray. Get out a cookie sheet.
In a medium bowl, mix together the oat flour and sugar. Cut the butter into this mixture using a pastry blender, fork, or your fingers. Don't work it in so much that it becomes paste-like!
1/4 cup (23 grams) oat flour, 3 tablespoons unrefined sugar, 2 tablespoons (28 grams) butter
Add in the oats, cinnamon and salt and stir until combined. Set this aside.
1/4 cup (25 grams) traditional rolled oats, 1/4 teaspoon cinnamon, 1/8 teaspoon salt
To make the filling, mix together the sugar, oat flour, and cinnamon in a medium bowl.
2 tablespoons unrefined sugar, 1 tablespoon oat flour, 1/8 teaspoon cinnamon
Add the peaches and blueberries and stir just until combined.
1 3/4 cup (395 grams) peaches, 1/2 cup (75 grams) blueberries
Divide the fruit among the two tartlet pans and top with the topping.
Place the crumbles on top of the cookie sheet (to prevent potential spillage from dirtying your oven) and bake for 35 - 40 minutes or until the topping is golden brown, crisp and the filling is bubbling.
Remove from the oven and wait 10 minutes before serving.
If not eating on the first day, cover and store at room temperature for 1 day. You can also refrigerate it for up to 4 days.