Blueberry Peach Crisp

Originally Posted On August 27, 2012

The joys of being in “off-season”: I get to make healthy desserts and don’t have to worry about it. For the past few weeks I have been eating paleo 6 out of the 7 days out of the week, with the exception of dairy products, mostly in the form of cheese and greek yogurt. This recipe would have been all paleo if I would have had another form of flour, but instead of adding more ground flax-seed or grinding more almonds and increasing the fat content even more, I decided to just add a half cup of oats. These can obviously be subed for another form of flour.

Blueberry Peach Crisp

3-4 large peaches

1/4c. blueberries (I used frozen ones-may have produced extra liquid but wasn’t bad)

1tsp. almond extract

1/4c. flax-seed ground

1/4c. almond flour (I just ground up almonds myself)

1/2c dry oats (ground them slightly- can add more almond flour or use coconut flour to make paleo)

1 tsp. cinnamon

1Tbl. agave nectar

3 Tbl. coconut oil

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Before putting it into the oven

blueberry-crisp

Directions:

Preheat oven to 350 degrees. Slice peaches to about 1/16 of an inch and add to an 8×8 pan along with the blueberries. Add the almond extract to the fruit. In a separate bowl, add the dry ingredients and mix. Add the coconut oil to the dry ingredients (I ended up using my hands to make sure it was incorporated fully). Crumple the topping over the fruit in the 8×8 pan and then lightly drizzle the agave nectar over top. Place in oven for 30-40 minutes or until the liquid in the pan is bubbling. I think since I used frozen berries, there was extra liquid in the pan which didn’t allow the topping to harden, but maybe it was just the way I made mine. But regardless, it was delicious!

After taking it out of the oven

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Ready to be devoured!

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