Endless Summer Peach Berry Crisp

So, I'm slowly adding new real food recipes into my repertoire. This week, I was looking for a healthy dessert to make for my girlfriend's birthday dinner next week. I wanted something that was easy to put together, yet light and full of flavor. This is it!

It's made with healthy, whole food ingredients with just a touch of natural sweetener.

I've never used almond flour before but it was delicious and oh so light (found at Sprouts).  



I made the crisp for my own family yesterday and it was a winner!! After one bite, I changed the name of the original recipe, simply because it reminded me of all the joy that summer brings!  

I bet it would be delicious with apples, too!  

Endless Summer Peach Berry Crisp
{original recipe and photos from Kelly @ the Nourishing Home}

• 4 peaches, peeled & sliced 1/4" thick
• 1 cups raspberries
• 1/4 cups apple juice
• 2 tablespoons pure maple syrup (I used agave nectar)
• 1 teaspoons vanilla
• 1 teaspoons arrowroot flour/powder
• 1/8 + 1/8 teaspoons cinnamon, ground
• 1 cups blanched almond flour
• 1/3 cups sliced blanched almonds
• 3 tablespoons coconut oil
• 1 tablespoons pure honey
• pinch of sea salt

1. Preheat oven to 350 degrees. In a small bowl, add apple juice, maple syrup, vanilla, arrowroot powder and 1/8 tsp cinnamon; whisk well to combine.

2. Evenly arrange peach slices and raspberries along the bottom of a deep-dish pie plate (or 2.5-quart baking dish).

3. Carefully pour the apple juice mixture over the top of the peaches and raspberries.

4. In a medium bowl, combine all of the almond crisp topping ingredients -- blanched almond flour, sliced blanched almonds, coconut oil, pure honey, 1/8 tsp ground cinnamon, and pinch of sea salt.

5. Spoon (or use hands to crumble) the topping over the peaches and raspberries.

6. Bake approximately 20-22 minutes, until topping is golden brown.

7. Allow to cool about five minutes before serving. Serves 5-6.

*For an extra special treat, top with a scoop of homemade ice cream and drizzle with the peach-berry sauce at the bottom of the baking dish.  Enjoy!

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If you are allergic to nuts, you can substitute oat flour for the almond flour and 1/3 cup old fashioned oats or shredded coconut for the sliced almonds.