This Dessert Is Peachy Keen And Will Make You Berry Happy

I stopped by Sprouts grocery store the other day to get a few things and saw an AMAZING deal on blueberries…4 pints for $5! WOW…so of course I had to get them.

Everyone loves a deal…until you bring it home and think…okay, now what am I going to do with all of this (insert whatever excess you bought in bulk)?? Suddenly, a lightbulb flashed on in my head. I had made this delicious dessert last week with peaches. It was a crisp/cobbler sort of thing. I decided since I still had a few peaches left, I could actually make the dish again, but this time with less peaches and add blueberries.

Blueberries are a powerhouse fruit. They are lower in sugars than other fruits (blackberries and raspberries are the lowest!) and are high in fiber and vitamin C. They are also full of antioxidants. Oh yea…and they taste really good too!

I also modified this dish is one other significant way. It calls for butter and 2 tablespoons of nonfat plain greek yogurt. I made it with those ingredients last time, but this time I did not have the yogurt at my disposal so I decided to make it with a few tablespoons of coconut oil. I wouldn’t do that if you are a person who is not into a little essence of coconut in your final product, but otherwise, it tastes great either way. Coconut oil is a medium chain fatty acid, which can help raise your metabolism and support thyroid health, among other benefits. I have to say, the final product was delicious and I would proudly serve it to guests at a party with a little vanilla ice cream (or just on its own!) or store it in your refrigerator when you are craving something sweet that is not going to completely wreck your waistline.

PEACH BLUEBERRY CRISP

3 medium peaches, pitted and sliced

1.5 pints of blueberries

2 tablespoons of honey

*1/2 cup of whole wheat flour plus 1 tablespoon

1/2 teaspoon ground cinnamon

1/2 cup old fashioned oats

1/4th cup packed brown sugar ( I used succanat)

1/4 cup chopped shelled pistachios

1 teaspoon of ground ginger

1/4 teaspoon cardamom

1/4 teaspoon sea salt

4-5 tablespoons coconut oil

Preheat the oven to 350F. In a large mixing bowl, combine the peaches, blueberries, honey, 1 teaspoon flour and cinnamon.

In another mixing bowl, whisk together the oats, remaining flour, brown sugar, pistachios, ginger, cardamom and salt. Then mix in the coconut oil and stir until the mixture is moistened.

Pour the peach/blueberry filling into a 1-quart baking dish and top with the oat mixture. Bake for about 35 minutes or until the filling browns around the edges. Let it sit for about 10 minutes before serving.

ENJOY!

*I have since made this SAME dish with almond meal/flour and it tastes just as amazing. For those who are gluten-free, I used Bob’s Red Mill Almond Meal.