Healthy Summer Crisp
So, there is this fantastic local farmers market that I love going to every Sunday during the summer! For $10, I get to cram in as much fresh produce and I can into a big plastic bag! It has been fun for me to try to use only this and some store bought protein (and maybe a little fruit and yogurt) and whatever is already in my kitchen to feed my family for the next week! Today was the first time I’ve been able to go this summer and it totally made my weekend🤗 Here’s everything I grabbed
I also have this that we picked yesterday from our home garden 🙂
It’s going to be a delicious week in this house!!
Plus, I have a drawer full of yummy peaches that my husband brought back for me from Oregon! Knowing that I needed to use us a bunch of them before they go bad, I spied the rhubarb at the farmers market and knew right away that a pie (or crisp or cobbler) was in my immediate future!
Rhubarb is one of my all time favorites! My grandma has grown it on her property in the UP of Michigan for years and she always makes a fresh strawberry rhubarb pie when I go to visit. It’s the best pie in the whole world!!! Memories like that make things so much sweeter 🙂
As much as I love good old fashioned pie with flour, butter and refined sugar, I’m trying really hard to avoid those things as much as possible… (Sigh…) So, today, I have for you a healthy (GF- Vegan- and damn near paleo) version of a rhubarb, blueberry, peach crisp!
Here’s what you need:
For the filling
- 4-6 fresh peaches, cubed
- 3 stalks rhubarb, chopped
- 1 pint fresh blueberries
- 2 teaspoons of your favorite GF flour (I used a rice flour blend today)
- 1/4 cup honey or agave nectar
- Sprinkle of sea salt
- 1 teaspoon pure vanilla extract
For the topping
- 1 1/2 cups GF rolled oats
- 1/3 cup flax meal
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1/2 cup chopped nuts/seeds of your choosing- I had pepitas and macadamia nuts and unsweetened coconut flakes in my pantry today but you could use sliced almonds, sunflower seeds, whatever floats your boat 😜
- 1/4 cup honey or agave
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
Preheat your oven to 350 and grease the inside of a deep pie plate, or cast iron skillet with a tablespoon of coconut oil. I love using coconut oil to grease things because when I’m done, I just rub the excess into my skin like lotion 🤗
Cut up your rhubarb and peaches and toss remaining filling ingredients together until well coated
I started with only 4 peaches and once I mixed everything together, thought that two more would be even yummier!
There! That’s better!
Now, mix together the dry ingredients for the topping in a bowl
Then mix in all of the wet ingredients.
I kind of just wanted to spread this out on a baking sheet and bake it to put on my yogurt tomorrow morning, but I spread it evenly onto the fruit mixture instead😜
Place it it the oven for 40 minutes and oh my gosh, will your house smell amazing!! I’ve been drooling the whole time I’ve been typing because of how amazing it smells cooking! As much as you’ll want to dive right in, please let it set for an hour so the fruit juices can cool and thicken. While you’re waiting, you could get a can of coconut cream and whip up some coconut whipped cream to have on top… Or just say screw it and go pick up a pint of vanilla ice cream to top it with!! Just kidding… kind of…….
Let me know what fruits you use in yours and what you serve it with! Enjoy!!! Happy summering!!!
