What could more perfect than a hot summer day with blue skies, zero smog (yes, we worry about these things in Toronto) and a day to play? Well my dear, this dessert I made on the weekend – Peach Blueberry Crisp!! Yes, this is as lovely as a perfect summer day. It tasted as divine as it looks!
So I ended up with two baskets of peaches in my hand because the smell lured me over at the market. I arrived home, made dinner and thought to myself, what am I going to do with these peaches (aside from eat them one-by-one)?
The very sweet smell was a good indication they wouldn’t last forever and Walker wasn’t going to let that happen either (aka the peach monster) as he ate three in a row!! So rather than let the fruit flies get to them or the fruit monster, I decided to whip up this quick and easy dessert!
Peaches are nutrient-dense little balls of sweetness. Here’s what you need to know:
- Nutrients in peaches such as lycopene and lutein help protect the heart and eyes.
- The high beta-carotene content makes them important heart health foods. Beta-carotene helps protect LDL cholesterol from oxidation, which may help prevent heart disease.
- A good source of disease-fighting fibre.
- Peaches are a good source of immune-boosting and beautifying vitamin C.
- Peaches are a rich source of potassium. In fact, 1 peach has 308mg per peach whereas a banana has about 400.
Peach Blueberry Crisp
Ingredients
- 1 cup fresh blueberries (frozen is fine too, just drain off the water)
- 8 small, sliced peaches (leave skin on if organic)
- 2 tsp cinnamon
Topping:
- 1 cup Bob’s Red Mill Muesli or Dorset cereal (If you don’t have either of these, combine 3/4 cup oats, 1/4 coconut flakes, 2 tbsp raisins or dried cranberries)
- 3 tbsp coconut sugar (this might not even be necessary because the peaches are SO sweet — you decide)
- 1/4 cup softened or melted organic coconut oil
Method: Combine your peaches, blueberries and cinnamon together into a large bowl. Once the fruit is covered lightly with cinnamon, place in a baking dish. If you want a deep crisp use a small baking dish. I used a small size lasagna pan as you can see. Combine the topping ingredients into a bowl and mix well. Spoon the topping over the fruit, pop in oven at 350 degrees for 30 minutes and voila!
Makes about 4-6 healthy servings. In fact, I schlopped some greek yogurt on top and enjoyed it as breakfast two days in a row!
Tis the season for blueberries and peaches, so here’s another delicious and nutritionist-approved recipe: Blueberry Spelt Pancakes with Peaches and Walnuts!
Joyous Health to you!
Joy
Joy McCarthy, Registered/Certified Holistic Nutritionist (CNP, ROHP, RNCP), writer, speaker and Health Coach of Joyous Health, loves to inspire others to eat well, live well and be happy.
Joy has clients from all over the world and consults via phone and Skype. Contact Joy today and take the first step to joyous health!
This looks delicious! I love how there are so few ingredients too.
Me too, that’s my favourite way to cook — keep it simple!
This receipe is truly fabulous. It was a big hit in my house. I didn’t have to use any sugar as the peaches were so sweet. So easy too.
Thanks for this!! It was delicious! I actually decided not to add the coconut sugar but then poured a little maple syrup on it, so good !! I think I will try adding the coconut sugar next time!
Sounds amazingly delicious!
If I only have steel cut oats, how do I adjust this recipe? Do I soak the oats first? If yes, how long?