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Summer Peach and Berry Crisp

Summer Peach and Berry Crisp

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Serves: 8

INGREDIENTS

  • 3 lbs. of fresh or frozen peaches or nectarines (approx. 6-8 peaches)
  • 12-16 ounces of fresh or frozen berries (blueberries, raspberries, or blackberries)
  • 2 tablespoons maple syrup
  • 1 cup almond meal or whole wheat pastry flour
  • 1 cup oats
  • ½ cup silvered or chopped almonds(optional)
  • 6-8 dates
  • ½ tsp salt
  • 1 tsp of nutmeg
  • 1 -2 tsp of cinnamon
  • 2 tablespoons canola oil
  • Optional: Serve with plain Greek yogurt or coconut milk yogurt

DIRECTIONS

  1. Preheat oven to 375 F
  2. Slice peaches thinly (leave the skin on).
  3. Mix peaches, berries, and maple syrup in an 8×8 inch baking pan.
  4. Blend the almond meal, dates, and oil until fine in a food processor or blender.
  5. Mix the almond meal date mixture in a bowl with one cup of oats, salt, cinnamon, and nutmeg.
  6. Use your fingers to mix it well. It should form small clumps.
  7. If needed, add an extra 2 tsp of water (or maple syrup) to help combine.
  8. Crumble topping on top of the fruit. Sprinkle almonds if desired.
  9. Bake:
    – If using fresh fruit: Bake uncovered for 25-35 min until fruit is soft and bubbling and topping is browned.
    – If using all frozen fruit: Bake covered with foil for the first30 min, then bake uncovered for the last 25-30 minutes to brown the topping (total baking 55-60 min).
  10. Optional: Serve with plain yogurt, plain Greek yogurt or plain coconut milk yogurt.

Note: This recipe is best with fresh, ripe, in-season peaches. If fresh, ripe peaches not available you can substitute frozen and extend bake time. Frozen or fresh berries work well.