So how excited are we for late summer fruit? Maybe a little too much because I basically want to hoard it ALL.
I am pretty much head over heels for anything blueberries or peaches right now. And that is partially why this recipe exists. Lately, at my farmers market or at the grocery store (which, let us be real, is practically everyday, I see the pints of blueberries or the smooth peaches and I just HAVE to buy a bag. I think it is because I am worried I will walk into the store one day and they will no longer have peaches or blueberries. The problem is my belly is tiny (as I am tiny) and I can only hold so many peaches and blueberries. Also, my freezer is only so tiny, so I can only freeze so many.
I was in a real pickle.
Luckily for me, I can make delicious desserts with all of these excess blueberries and peaches! And this one was one of my very favs. During my summers as a kid, there was only one way my family knows how to enjoy nature’s bounty. That, dear readers, is making and eating desserts that are basically 85% fruit. You know, just so we can get some heath factor in there. One of my favorite desserts growing up was a fruit crisp. My dad would make one every week or so, and that 9×13 inch pan would be gone in a matter of days. We would make it with whatever fruit happened to be in season. In the fall, it was always apples or pears. In spring, strawberries and rhubarb would take the show.
However, the recipe for crisp that stands through all of my memories is a peach and blueberry crisp with plenty of cinnamon and lemon zest. And this recipe is a great little single ladies riff on my favorite dessert. It is vegan, gluten free, and give SUCH a delicious texture and flavor that is just UMPH. I don’t add anything to the fruit because I really want to let the flavors shine. If you want, feel free to add a bit of sugar or lemon zest. I then make a quick little topping out of coconut oil, coconut sugar, and Dr. McDougall’s Right Foods instant oatmeal. I used the Chia Crunch flavor and I loved the contrast it gave with the soft fruit. Delectable? You bet your bottom dollar!
5 minPrep Time
15 minCook Time
20 minTotal Time
- 2 cups chopped fruit of your choice ·(here, I used chopped peaches and blueberries)
- ¼ teaspoon cinnamon
- 1 packet Dr. McDougall’s Right Foods instant oatmeal, any flavor
- 4 teaspoons coconut oil, solid (if liquid, place in the refrigerator for approximately 5 minutes until solid)
- 1 teaspoon coconut sugar
Preheat the oven to 375 degrees Fahrenheit. In a small bowl, mix together cinnamon and chopped fruit. Divide into two oven proof ramekins. In another small bowl, mix together Dr. McDougall’s Right Foods instant oatmeal, coconut oil, and coconut sugar, smashing everything together until well combined. Divide oat topping on top of two ramekins of fruit. Bake for 15-20 minutes until golden brown. Top with coconut whipped cream or vegan yogurt. EAT.
So go do summer so right.