Last Saturday night I needed a throw together dessert. You know, the kind of I'm-in-a-hurry-and-didn't-get-my-act-together in time to make a fancy tart or triple layer cake so now I need to throw everything in one pan and hope it looks and tastes worthy of being consumed. Yep. That was me on Saturday night. I said a little prayer and threw all this fruit and what not together and to my delight (and my guests) it was pure summer fruit sweetness and crunchy goodness.
Blackberry Peach Crisp
Preheat your oven to 350 degrees
Coat a 3 quart baking dish with melted coconut oil or melted butter and set aside
Fruit Filling
4 cups blackberries (I used fresh)
2 cups fresh sliced peaches
1 tbsp lemon zest
1 tsp vanilla extract
2 tbsp arrowroot starch + 1/4 cup cold water, dissolve arrowroot in cold water and set aside (you can sub 1 tbsp cornstarch if you do not want to use arrowroot)
To prepare fruit mix - put blackberries, peaches, lemon zest and vanilla in a sauce pan on low, in a a separate bowl mix your arrowroot starch with the cold water. Stir the arrowroot into the fruit mixture until thickened.
Pour fruit mixture into your well greased baking dish.
Crumble Topping
1 cup almond meal
1 cup gluten free oats (or regular oats if you can use them)
1 tsp cinnamon
Pinch of salt
1/4 cup melted coconut oil
1 tbsp vanilla extract
3 tbsp pure maple syrup
Whisk together the almond flour, oats, cinnamon and salt. Stir in the coconut oil, vanilla and maple syrup. The mixture will be chunky and crumbly. Test after you've mixed everything in to be sure it is sweet enough for you. You may want to adjust by adding in more maple syrup or adding in another sweetener of your choice.
Spread the crumble mixture over the fruit mixture. Bake for 45 minutes or until the crumble is golden brown and the fruit is bubbling. I served mine warm with a scoop of vanilla frozen yogurt. If you haven't tried
Adonia Greek Frozen Yogurt you must - it has 9 grams of protein in a serving and only 130 calories for a half cup!
