A baked concoction of ripe organic peaches and juicy berries topped off with a crunchy, healthy superfood topping is just the way to finish off a meal. It’s a dessert that proves indulgence can be healthy – and it’s dairy, gluten, and sugar free.
You can thank the luscious seasonal fruit with a sprinkle of granulated monk fruit for the just-enough sweetness. Monk fruit is not a sugar but a sweetener made from the juice of the monk fruit. It is one hundred times sweeter than sugar but without the calories of cane sugar, and it doesn’t give us a spike in blood sugar – there’s even talk that it contains good-for-you antioxidants.
The crunchy topping is made with ingredients that are loaded with high-powered nutrients, like oats, walnuts, pumpkin seeds, and chia seeds. Pumpkin seeds contain a substantial amount of magnesium, zinc, antioxidants, and healthy fats. Walnuts are a great source of omega-3 fatty acids and protein, which support brain health, and the tiny but mighty chia seeds are packed with the antioxidants; chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol, and they are high in omega-3 fatty acids.
So if you’re craving something that tastes scrumptiously naughty, go ahead and bake up this lovely dessert filled with nature’s spectacular anti-inflammatory, nutrient-dense ingredients.
Summer never tasted so good!
Topping for Summer Fruit Crisp
Ingredients
- 3/4 cup gluten-free oats
- 1/2 cup gluten-free flour
- 1/3 cup granulated brown monk fruit
- 1/3 cup sprouted pumpkin seeds
- 1/3 cup chopped walnuts
- 1 tablespoon chia seeds
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted vegan or regular butter
Instructions
- Place the GF flour, oats, pumpkin seeds, walnuts, monk fruit, cinnamon, baking powder, and salt in a large bowl and mix.
- Cut the vegan butter into small pieces, and add to the dry mix.
- Combine by using your fingers to work the butter into the dry ingredients.
- Set aside until ready to use.
Summer Fruit Crisp
Ingredients
- 3 cups fresh organic peaches cut into a large dice
- 1 ½ cups fresh organic blueberries
- 1/2 pint fresh organic blackberries or raspberries
- Juice of half a lemon
- 1/3 cup granulated monk fruit
- 2 tablespoons cornstartch
- 1/4 teaspoon ground cinnamon
Instructions
- Pre-heat the oven to 375 degrees.
- Grease a 9 x 13-inch baking dish.
- Place the diced peaches, blueberries, and blackberries into the prepared baking dish.
- Pour lemon juice over the fruit and toss.
- Sprinkle the cornstarch, monk fruit, and cinnamon over the fruit and gently mix.
- Distribute the topping over the fruit.
- To get the rough surface I love on the top of the crisp, sprinkle half of the topping onto the fruit and lightly press it down. Pick up the rest with your hands, firmly squeezing it together, and then breaking it up into larger crumbled pieces into the top of the crisp.
- Bake in the preheated oven for 45-50 minutes. If the top begins to brown too quickly, cover it with a piece of foil and continue to bake.
- Remove the crisp from oven and allow to cool.