Blueberry Peach Crisp

Happy 4th of July!!

I’m moving at fast speed trying to get ready for my trip.  I’m blogging away, getting work done for a presentation I have to give in Germany and trying to cook and bake so my family have meals while I’m gone. So with all that said, I have to apologize in advance if my blogs seem short.  I have 11 of them to write in just a couple of days.  Ahhhhh!!

I’m so excited for my trip since I have never been to Europe.  I’m just crossing my fingers that there are not any fog delays in San Francisco.  They only gave me an hour between flights!  Eck!!!  .

Today I have a wonderful spring recipe for you that I made for the Holiday Recipe Club.  Our choices of food to use were blueberries, whip cream or barbecue sauce.  I chose to use Blueberries!  You know I just love my fruit!!

This crisp is simply delicious and guilt-free!  I love how sweet the peaches are in it.  I made oatmeal the other day and used peaches and blueberries and I just feel in love with the combination, that I had to make crisp with it.  Fruit crisps are one of my favorite desserts.  I’ll take any kind of fruit crisp any day!

For the fruit I decided to use honey instead of sugar.  The honey really compliments the fruit.  Not intentionally, but I made this crisp gluten-free.  Instead of flour I used gluten-free oat flour which is oatmeal ground up into flour.  There’s also no butter in the recipe, I used melted coconut oil.  This is truly a guilt-free crisp that comes in at 150 calorie a serving, which is a big size, my guess is about a heaping cups worth.

Besides eating the crisp plain, I decided to use it as a topping on my yogurt.  Now normally I keep my crisps, I’m kind of greedy that way, but I decided to take it into work.  I brought it out of the refrigerator at 8 am and by 9am it was pretty much gone.  No one took the last piece, which is pretty common in my office.  I guess people feel guilty about taking that last piece, so I took it and had it for breakfast the next day!  Yum!  The longer it sits the sweeter it gets, but I will say it does start to get a little soggy, but still good!

Don’t you just love the colors?  The peach colors were gorgeous and well the blueberries, are just blueberries.  This was the first time I ever baked peaches before and wow, what a great fruit to bake!!!  This is a definite must do again!!

Blueberry Peach Crisp

Nutrition Information

• Serves: 6 Heaping Cups

• Serving size: 1 Cup

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

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A sweet gluten free crisp made with fresh peaches and blueberries.

Ingredients

• 4 cups peaches, sliced (7 peaches)
• 1 cup blueberries
• 1 tbsp. honey
• ¼ cup almond meal
• ¼ cup oat flour
• ¼ cup oatmeal
• 1 tsp. stevia
• ¼ tsp. cinnamon
• 1 tbsp. Coconut Oil, melted

Instructions

1. Preheat oven to 350
2. Spray an 8x8 baking dish with cooking spray, add peaches and blueberries. Add the honey, give a light stir, set a side.
3. In a small bowl, add almond meal, oat flour, oatmeal, stevia and cinnamon. Mix well, add coconut oil and crumble together with a fork or fingers.
4. Add the oatmeal topping over top of the mixed fruit.
5. Place in oven and bake for 30 -40 minutes, until the top is light golden brown.

Notes

Calories per serving: 150.4, Fat: 5.5, Sodium: 1.6, Potassium: 271, Carbs: 24.6, Fiber: 4.1, Sugar: 5.5, Protein: 3.1

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If your interested in joining the Holiday Recipe Club you can go here.   Thank you Erin from Big Fat Baker for hosting this Holiday Recipe Club.  I simply love being part of the group.

Time for me to make dinner and start on my writing my next blog.  Oh and I can’t forget I need to make peanut butter!!  I have been out, lucky I have some almond butter for a back up!!  🙂

Happy 4th of July Everyone!!!  Oh and don’t forget to check out everyone else’s goodies.  I can’t wait to see what they made!!

Toodles,

Jen

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