Here’s something I’ve never understood: people make dessert recipes with fruit – which is already full of natural sugars – and they feel the need to add even MORE sugar to them! What am I missing?
Full disclosure: since writing the Sugar Impact Diet, I don’t eat much fruit. The truth of the inflammatory effects of fructose convinced me to permanently limit it in my diet.
However, if you do opt for a fruity dessert, stick to low- or medium-sugar impact fruits like the berries and peaches in this recipe. Skip the added sugar and gluten, and use heart-healthy, gluten-free oats and coconut butter instead.
Remember, this recipe is a treat to enjoy after a balanced meal. Want help building the perfect plate? Check out this blog: How to Build a Balanced Meal: The Sugar Impact Plate.
Peach and Berry Coconut Crisp
July 18, 2017
Try this gluten-free twist on a traditional crisp recipe, and trade the added sugar for the healthy fats in coconut butter. The perfect way to use summer fruit!
- Prep: 15 mins
- Cook: 45 mins
1Preheat the oven to 350°F. Lightly brush a 4-cup baking dish with coconut oil.
2Combine the peaches, berries, stevia extract, arrowroot, almond extract, and nutmeg in a medium bowl; mix well and transfer to the prepared baking dish.
3Combine the flour, oats, coconut flakes, and stevia extract in a bowl. Add the coconut butter and work it into the mixture with your fingertips until you can form small clumps by pressing the mixture together. Sprinkle the topping (in small clumps) over the filling.
4Bake until the filling is bubbly and thick. 33 to 35 minutes. Let cool for at least 10 minutes before serving.
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