Pulse the topping ingredients together in a coffee grinder until well combined. Set aside.
For the crackers, pulse together the fruit flakes, flours, sugar,
baking powder, baking soda, salt and cinnamon in food processor until
Add butter and pulse until the mixture resembles cornmeal.
Whisk together the peach puree, blueberry puree, molasses and flavors
until combined. Add the wet ingredients to the food processor and pulse
until the dough forms a ball, 1 minute.
Press dough into 1/2" disk, wrap in plastic and freeze for 30 minutes.
Preheat oven to 350F. Unwrap dough and place between plastic wrap. Roll
until 1/8" thick, cut into shapes and transfer to sheet pan.
Poke holes with a fork. Bake on the middle rack of oven for about 10 minutes, until edges start to brown.
Sprinkle each cracker with blueberry topping and bake for 2 more minutes.
Set pan pan on cooling rack and allow to cool.