My husband is always asking, “What do you have for the sweet tooth?”
My reply is usually……”Nothing” …..because sweets are just not my thing.
A month or so ago, I did a very quick and easy dessert recipe of grilled peaches and coconut milk ice cream. Afterwards, I had more likes on Facebook than any other post I have done. I decided that I must be in the minority here. People just love sweets and most everyone is probably like my husband and craves a dessert of some sort after dinner.
I used to love one particular dessert when I was younger and it was….. Peach cobbler. My mom made this very often in the summer with fresh peaches and in the winter she used canned peaches. Yes… it was loaded down with refined sugar, white flour and butter. Then… we topped it off with Pet vanilla ice cream. Not so good for me, but I loved it just the same.
I decided to try and create a healthier and cleaner alternative to peach cobbler, but something that would still satisfy my husbands “sweet tooth”.
I used a yummy local Georgia raw honey from….. Byne Blueberry Farms. This honey is delicious and has a very unique flavor since the bees pollenate on the blueberry bushes. This honey was perfect to sweeten up my Peach Blueberry Crisp.
Of course, I used Byne Organic Blueberries and fresh Georgia peaches too! 🙂
Rather than topping the peaches and blueberries with white flours, butter and unhealthy ingredients…. I used a topping of rolled oats and almond meal and a few other items. If I do say so myself….this made the perfect crunchy texture to complement the fruit.
Rather than mess up my healthy dessert by overloading it with dairy milk ice cream…. I added a small scoop of coconut milk vanilla ice cream which adds a bit more nutrition. I like Coconut Bliss Brand coconut milk ice cream.
Just Fabulous is all I can say!
Oh….. and my husband Lee, loved it too!
Hope you’ll give the recipe a try…..Have a great weekend my friends!
|Peach Blueberry Crisp......A Healthy Sweet Treat|| |
- 4-6 fresh peaches
- 1 cup of fresh blueberries
- ¼ tsp. of cinnamon
- ¼ cup of raw honey
- 2 Tbsp. of fresh squeezed lemon juice
- 2 Tbsp. of almond meal/flour (I used Bob Red's Mill brand)
- FOR THE CRISP TOPPING........
- 1 cup of gluten free rolled oats
- 3 Tbsp. of almond meal/flour
- ¼ tsp. of cinnamon
- ¼ tsp. allspice
- ¼ cup of finely chopped pecans
- 1 Tbsp. of coconut oil
- 1 Tbsp. of honey
- 1 Tbsp. of maple syrup
- ½ Tbsp. of vanilla extract
- Vanilla coconut milk ice cream (Optional)
- Peel and slice peaches and place into a medium size mixing bowl. Wash blueberries and place into the bowl also.
- Sprinkle in the cinnamon and almond flour. Add the lemon juice and drizzle the honey over the fruit.
- Mix well with a mixing spoon to coat all the fruit with other ingredients.
- Evenly divide the fruit mixture into four ramekins and set aside. (Slightly overfill the ramekins because the fruit will cook down.)
- In another medium mixing bowl, toss the rolled oats, 3 Tbsp. of almond flour, ¼ tsp. of cinnamon and ¼ tsp. of allspice.
- In a separate small bowl, whisk together coconut oil, 1 Tbsp. of honey, 1 Tbsp. of maple syrup and vanilla extract.
- Pour the coconut oil and honey mixture over the rolled oats. Stir well to coat all the oats.
- Place the oats onto a parchment lined baking sheet and place into a pre-heated oven at 400 degrees for 15 minutes or only until oats start to turn slightly brown. (You may want to stir around with a spatula half-way through cooking.)
- Remove from oven and set aside to cool for a few minutes.
- Place the oats back into the bowl and sprinkle in the finely chopped pecans and stir to incorporate nuts into the mixture.
- Spoon oats onto the top of the fruit filled ramekins.
- Place back into the oven and cook for approximately 15 more minutes or until the fruit starts to bubble....making sure not to let the oats burn.
- Remove from oven and allow to cool slightly. Top with coconut milk ice cream if desired.
- Serve immediately.