Wednesday, July 3, 2013

peachy blackberry crisp {gf,v}


My parents are visiting this week from Wisconsin. So far we've planted a few things around the yard, visited my favorite greenhouse (to buy more things for the yard), and my mom and I enjoyed much-needed (and deserved) pedis. So far so good! Last night we all feasted like royalty. We dined on super tasty, super fresh (literally caught from Alaska last week thanks to our friend) halibut, grilled veggies, and for dessert...a little blackberry crisp. I threw together some home-grown blackberries along with a few peaches needing some attention, and out came this delish dish. A little tart, a little sweet and pretty darn healthy. My model for living life. 

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peachy blackberry crisp
{gluten free, vegan}

{{{INGREDIENTS}}}

BASE LAYER:
*2 cups blackberries
*3 peaches, chopped
*2 tbsp raw honey
*1 tbsp coconut oil, melted

TOP LAYER:
*1/2 cup almond flour
*1/2 cup coconut flour
*1/2 cup shredded coconut
*1/2 tbsp cinnamon
*1 tbsp coconut oil, melted
*1 tbsp raw honey

{{{DIRECTIONS}}}
1.Preheat the oven to 375.
2.Grease an 8x11 pan with coconut oil.
3.In a medium bowl, mix all of the ingredients for the base layer.
4.Spread the berry mixture over the bottom of the pan.
5.In a separate bowl, mix together all of the top layer ingredients. Mixture should be a bit crumbly.
6.Sprinkle the mixture evenly over the fruit.
7.Bake for 30-35 minutes or until top is browned.
8.Let cool for 10 minutes before serving.

Store in airtight container in fridge.





linked to:
Simply Sugar & Gluten Free HERE