Peaches and blueberries time!!! Besides eating them fresh, I also like making a fruit crisp with it for a desert or for the breakfast.
Down below I have included two types of recipes to choose from. In the Recipe#1 I have substituted the butter with coconut oil, it came out a bit too moist. And that’s why I loved the Recipe#2, it has a coconut oil incorporated. Especially if you are sensitive to sugar as I am, the fruit is naturally sweet on it’s own during this summer season anyways. Both of the crisps tasted very good! Besides using peaches and blueberries, you can replace the fruit here with the strawberries, raspberries, plums, etc. Anything goes!
Peach and Blueberry Crumble and Crisp
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Based on Recipe #1 from Joy the Baker / Recipe #2 from Of She Glows
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Peach / Blueberry Crisp – Recipe#1
3 peaches, pitted and diced
1 cup blueberries, if using frozen, let them thaw first
1 cup organic spelt flour (Bulk Barn)
1/2 cup coconut sugar
3/4 cup old fashioned oats
1 tspn ground nutmeg
1/4 tspn ground ginger
pinch of salt
1/3 cup coconut oil
1/2 coarsely chopped walnuts
Preheat the oven to 350 degrees F. Set the fruits ready to use in the dish aside. The original recipe used square 8×8 baking dish, I had the round one instead.
Whisk together the oats, flour, coconut sugar, spices and salt. Toss in the coconut oil and mix it, then add the walnuts.
Toss loosely with your hands the mixture over the fruit and spread the fruit evenly. Bake for about 30 minutes.
After the crisp is removed from the oven, let it cool slightly and enjoy!
Optional: sprinkle it with the coconut flakes.
The left overs can be stored in the fridge, sometimes I prefer it cold. But it can be easily warmed up again.
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Peach / Blueberry Crisp – Recipe#2
3 peaches, pitted and diced
1 cup blueberries, if using frozen, let them thaw first
1 tspn arrowroot powder (or cornstarch)
2 tbsp coconut sugar
1 tspn chia seeds
1 tspn cinnamon
pinch of salt
1/2 cup almond grounded in the blender (almond flour)
1/2 cup grounded oats (oat flour)
1/2 cup rolled oats
1/2 tspn cinnamon
2 tbsp maple syrup
pinch of salt
Preheat oven to 375F. Combine the fruit, arrowroot, coconut sugar, chia seeds, cinnamon and salt. Mix well together. In another bowl, mix together the almond flour, oat flour, rolled oats, salt and cinnamon. Add in the maple syrup and coconut oil and mash with a fork. Top the fruit’s mixture with it and bake for 30 minutes.
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