Hello from Maine!!!!!! I came back home this past weekend for my dear childhood friend’s wedding, and decided to extend my visit and stay a few weeks. Fabio joins me in 8 days, and then we’ll head back to the Concrete Oven I mean Dallas towards the end of the month.
It’s been such a long time since I’ve had enough time at home to be able to settle in and leisurely cook in “my” kitchen (okay, it’s not mine anymore…), and let me tell you…IT IS SO NICE!! Amazing how a complete change of scenery can switch up the way you work and even make it feel more fun! (I was getting a little tired of my 10 inches of counter space.)
Remember how, a few posts back, I said that no dessert reminded me more of summer than strawberry shortcake? Well, I take that back. There are two: strawberry shortcake, AND a crisp/crumble whatever you want to call it (I’m sure there’s a difference between them but it’s all the same to me). A nice, bubbly, crispy crisp, made with fresh and sweet summer fruits. The beauty of the crisp (okay, there are many beautiful things about it) is that it is versatile and is just as delicious with peaches as it is with plums, blueberries, blackberries, nectarines, etc.
The topping is grain-free and contains no butter or refined sugar! It’s made with walnuts, coconut, a little coconut oil, and the tiniest bit of honey. I don’t know why any crisp recipe requires so much butter and sugar, because this version is JUST as good. The fruits are basically naked, just cooked a little bit with some lemon, cinnamon, and another tiny bit of honey. It’s a pretty rockstar combination.
If you don’t give a hoot about calories and/or keeping Paleo, go ahead and serve this up with a nice big blob of whipped cream, or vanilla ice cream.
The topping for this recipe was inspired by this Peach Crisp recipe by the Detoxinista.
- 3 large firm peaches
- 2 cups raspberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon honey, divided
- 1 teaspoon cinnamon, divided
- 1 cup walnuts
- ½ cup unsweetened shredded coconut
- 2 tablespoons coconut oil, melted
- Preheat oven to 350F.
- Bring a large saucepan of water to a boil. Immerse the peaches for about 30 seconds, then remove and run under cold water. Peel skin off peaches, then slice. Place the slices back in the saucepan (pour out water first), and turn heat to medium-low. Add the lemon zest, lemon juice, ½ tablespoon honey, and ½ teaspoon cinnamon. Stir to combine, and heat until a good amount of liquid accumulates from the peaches. Remove from heat and carefully fold in raspberries. Pour fruit into a shallow pie (or baking) dish.
- Add the walnuts to a food processor and pulse until there are no large chunks. Add the coconut and pulse a few times more. Finally, add the coconut oil, remaining honey, and remaining cinnamon, and pulse until combined. Spoon the topping over the fruit to cover.
- Bake in oven for about 20 minutes (I took mine out at exactly 19 minutes).