I have been on a big time dessert kick lately. I’ve tried to figure out what my number 1 favorite dessert is, but I’m torn between two: Key Lime Pie (this is definitely a recipe I’d like to tackle in this project) and Peach (or apple) Crisp. Apple crisp feels too autumn-y for July so I figured I’d stick with peach to keep things on the summer side.
I apologize that there is no accompanying video with this recipe, but life has been crazy hectic lately and I honestly haven’t spent much time in my home, let alone my kitchen. Luckily, I have been “healthifying” recipes for my clients for years before starting this project so I’ve got this one totally mapped out for you.
As much as we’d like to think that a fruity dessert is healthy … I think deep down we all know that they aren’t. Especially once you start adding sugar and brown sugar and anything that creates “crisp,” or “crumble” (aka, the best part). So remember, this isn’t about creating a totally HEALTHY dessert. It’s about creating a HEALTHIER version than what is traditional.
So … let’s just get into it, shall we?
Ingredients (filling)
- 2 1/2 pounds peaches — about 6-7 medium
- 1/4 cup honey
- 3 tablespoons coconut flour
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
Ingredients (topping)
- 1/4 cup unsalted butter
- 1/4 cup coconut oil
- 1/3 cup light brown sugar
- 2 tablespoons granulated sugar
- 1 cup rolled oats
- 1 cup almond flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup chopped pecans
- Vanilla Greek yogurt OR vanilla ice cream
Instructions
- Preheat oven to 375 degrees F and lightly coat a 9×9-inch pan with nonstick spray.
- Peel peaches
- Cut the peeled peaches into thick, 3/4-inch wedges, place the wedges in a medium bowl and stir in the honey, 3 tbsp flour, lemon zest, vanilla extract, and nutmeg. Set aside
- In a medium saucepan, heat the butter and coconut oil over medium heat, until the butter melts. Whisk in sugars (no lumps). Once combined, sprinkle in the oats, 1 cup flour, cinnamon, and salt. Fold to combine until evenly moistened. It should be crumbly! Add in your pecans last
- Transfer filling into baking dish along with any juices that have collected in the bowl and sprinkle the topping evenly over the fruit.
- Bake for 20 minutes, remove, lightly cover with aluminum foil, return to oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly
Top with yogurt or ice cream (depending on how healthy you want to be) and TRY to stick to a single serving.
Here’s why this is a healthier choice:
- less butter
- less processed sugar (honey is a great alternative)
- rolled oats and nuts
- almond flour instead of white flour
- yogurt option for serving
Tell me … will you try it?
PS: you can swap out peaches for any yummy summer fruit! Plums and cherries are also great options. Or mix fruits!
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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