Cut up the peaches into chunks (with skin on) and place in a blender or food processor.

Blend or process the peaches until they are pureed and smooth. You will have about 1-3/4 to 2 cups puree.

If you want the filling to be sweeter, you can add some Stevia or other sweetener to your taste.

Place peach puree in a large bowl and stir in the whole chia seeds.

Refrigerate puree until the chia seeds have softened and the puree has thickened, at least 1 hour.

Once thickened, stir in the blueberries and raspberries and spread into a dish. Keep chilled while you prepare the crumb topping.

For the crumb topping, grind the chia seeds in a spice or nut grinder and place in a small bowl with the coconut.

Coarsely grind the gluten-free oats and add to bowl.

Add in the cinnamon and salt and mix well.

In a small bowl or cup, heat the honey and coconut oil together in the microwave for about 20-30 seconds until the coconut oil is melted. Stir in the vanilla.

Pour the honey/oil mixture into the dry ingredients and stir with a fork until mixed well and it looks crumbly.

Sprinkle the crumb on top of the peach-berry filling. Serve immediately or make ahead and keep chilled until ready to serve. You can also serve this at room temperature, too.

Enjoy!