Grain-Free Blackberry Peach Crisp
This recipe is created in collaboration with my friend Adrienne Lufkin, a trained chef and founder of Struesli. You can hear her inspiring story on the podcast episode, How to Listen to Your Gut and Feed It Too.
These individual crisps combine the natural sweetness of ripe peaches with juicy blackberries then topped off with the crunchy, grain-free Struesli Original blend. It is satisfying, easy-to-make, and can even be eaten for breakfast. (We won’t tell!) Feel free to substitute the fruit for cherries, blueberries, or whatever your creative heart desires.
INGREDIENTS
Serves 4
2 cups fresh blackberries
2 cups fresh peaches, cored and medium dice
1/2 teaspoon lemon zest
1/8 teaspoon sea salt
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
2 tablespoons maple syrup
1 tablespoon arrowroot starch
avocado oil spray or coconut oil for ramekins
TOPPINGS:
1 cup Original Struesli
1 tablespoon coconut sugar
2 tablespoons arrowroot starch
2 tablespoons chilled unsalted butter small dice (or vegan butter)
This recipe is created in collaboration with my friend Adrienne Lufkin, a trained chef and founder of Struesli. You can hear her inspiring story on the podcast episode, How to Listen to Your Gut and Feed It Too.
These individual crisps combine the natural sweetness of ripe peaches with juicy blackberries then topped off with the crunchy, grain-free Struesli Original blend. It is satisfying, easy-to-make, and can even be eaten for breakfast. (We won’t tell!) Feel free to substitute the fruit for cherries, blueberries, or whatever your creative heart desires.
INGREDIENTS
Serves 4
2 cups fresh blackberries
2 cups fresh peaches, cored and medium dice
1/2 teaspoon lemon zest
1/8 teaspoon sea salt
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
2 tablespoons maple syrup
1 tablespoon arrowroot starch
avocado oil spray or coconut oil for ramekins
TOPPINGS:
1 cup Original Struesli
1 tablespoon coconut sugar
2 tablespoons arrowroot starch
2 tablespoons chilled unsalted butter small dice (or vegan butter)
METHOD
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and lightly spray 4 ramekins with avocado or coconut oil and place on the lined sheet pan.
In a medium-sized bowl combine the fruit, lemon zest and juice, vanilla, salt, maple syrup, and arrowroot. The arrowroot starch will coat the fruit and the lemon and salt will help the fruit to release some juice. Divide evenly into the 4 ramekins, including the juice. Place in the oven and bake for a total of 25 to 30 minutes.
While the fruit mixture is baking, put together the topping in a small bowl adding the chilled butter last and using the heat of your fingertips to work in the butter.
After about 20 minutes, carefully remove the baking sheet from the oven and divide the crumble topping evenly among the 4 ramekins and return to the oven for an additional 5 to 10 minutes.
Serve immediately on its own or add a scoop of vanilla or dairy-free vanilla ice cream. Enjoy!
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