• Line an 8 inch / 20cm square baking pan with parchment paper. Preheat oven to 350°F / 175°C.

Make base

• In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg and salt. Stir to combine.
  1 cup (120 g) all-purpose flour, ¼ cup (55 g) light brown sugar, ½ teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
• Add the coconut oil and water and mix into a crumbly dough.
  4 tablespoons (60 ml) coconut oil, 2 tablespoons (30 ml) water
• Press the dough into the lined pan so that it evenly covers the base.

Make filling

• Thinly slice the peaches and spread them on top of the base layer.
  3 medium (400 g) peaches
• Scatter the blueberries over the peaches.
  ½ cup (85 g) fresh blueberries

Make topping

• In your mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
  ½ cup (45 g) rolled oats, ½ cup (60 g) all-purpose flour, ¼ cup (55 g) light brown sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon salt
• Add the melted coconut oil and water and mix with your hands until a rough, crumbly mixture forms.
  3 tablespoons (45 ml) coconut oil, 1 tablespoon water
• Sprinkle the crumble topping evenly over the peaches and blueberries. (Don't firm down the topping!)
• Bake for 30-35 minutes, or until the crumble is golden brown.
• Cool in the pan for at least 20 minutes before removing and allow to cool completely before cutting into 12 bars using a sharp knife.