Blueberry Peach Coconut Crisp. Fresh blueberries and peaches are tossed with cinnamon and honey, topped with an oat, coconut, quinoa and almond flour topping and baked to sweet perfection.
Blueberry Peach Coconut Crisp
Sweet, sweet perfection. I’m gonna give you some sweet, sweet perfection. I’m gonna give you a slice of this Blueberry Peach Coconut Crisp. And then maybe you’re gonna top it with some dairy free coconut whip. Or eat it plain. Or eat it with a scoop of this Dairy Free Vanilla Peach Ice Cream. Or eat it with a scoop of plain ole vanilla ice cream, if you don’t mind the dairy.
I should be minding the dairy. But sometimes it’s so hard to. I love cheese. I love ice cream. I love whipped cream. But it does not love me. I won’t go into any details but I will say that I should be purchasing stock in Lactaid pills. Or better yet, I should just stop eating dairy all together. Maybe one day. At least for now, I’ve cut out milk in the coffee. Soy milk all the way, baby. And I’ll admit, the powdered Coffeemate, too. It’s ok, you can groan/gasp/tell me it isn’t good for me, insert phrase or grunting expression here. It’s all good.
It’s all good like that dessert in that pic right up there. Doesn’t that look mouthwatering? My mouth is watering just thinking about it! I love baked fruits. Wanna know a secret? There aren’t many fruits that I enjoy eating raw. Bananas, strawberries, pineapple and grapes are my raw friends. The rest, well the rest have to be cooked for me to really enjoy them.
This dish was easy to make. I sliced up some peaches and threw ‘em in a bowl with some lemon juice. Then I added blueberries, vanilla extract and honey. I put the mixture in my cast iron skillet and topped it with a mixture of quiona, oats, shredded coconut, coconut oil, almond flour and agave nectar. I baked at 325 for about 40-45 minutes. Then I enjoyed with a dollop of coconut whipped cream. Yum.
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- ½ C cooked quinoa
- ½ C quick cooking oats
- ½ C almond flour
- ¼ tsp cinnamon
- 2 tbsp coconut oil
- ¼ C unsweetened shredded coconut
- 2 tbsp agave nectar
- ¼ C chopped walnuts
- 4 medium peaches, cored and sliced
- 6 oz blueberries
- 2 tbsp lemon juice
- ½ tsp vanilla extract
- ¼ C honey
- Whisk together the quinoa, oats, almond flour, shredded coconut and cinnamon. Cut in the coconut oil and agave nectar.
- Toss the sliced peaces with the lemon juice. Add the blueberries and cinnamon and mix well. Mix in the honey and vanilla extract. Pour into a greased (I just used a little coconut oil but if your pan is well seasoned, you may not have to grease it at all. The one I used is still fairly new so I added a layer of coconut oil to it.) 10 inch cast iron skillet or a baking dish. Top with the topping and then sprinkle with the chopped walnuts.
- Bake at 325 for 40-45 minute or until the fruit is bubbly and the topping is slightly browned.
- Serve with coconut whipped cream, if desired.
OH, one more thing before I let you go make this recipe. I’m getting a new blog design next month! Ha, I know I have changed mine many times but I have a vision and I cannot figure out what to do to make my blog how I want it to be so I finally decided to hire someone to do it. I’m SO excited and cannot wait to roll out the new design and FINALLY get the brand and image I’ve always wanted for the blog.
Happy day and see you soon!
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