This is a super simple dessert recipe that will meet any sweet tooth needs without filling you up on refined sugars and carbs. It's one of the easiest recipes I've ever made and is crazy delicious if you're a fruit person (I always joke that I'm a bit of a monkey - I love eating raw fruit). Give it a shot and let me know what you think - personally, I think it's pretty hard to beat (especially with a scoop of coconut whipped cream or dairy free ice cream on it).
- 3 fresh peaches (or equivalent of frozen peaches)
- 2 cups fresh blueberries (or equivalent frozen blueberries)
- 1/4 lemon (juiced)
- 1.5 cups almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/2 cup chopped pecans (or walnuts/almonds)
Preheat your oven to 350F. Chop all of your peaches into slices (removing skins and pits) - and pour into a 9 inch deep pie dish along with your blueberries. Squeeze lemon juice over the top of your fruit and gently stir to mix it all together.
In a separate bowl, combine all other ingredients. Mix until well incorporated and spoon this topping over your fruit.
Bake in a 350F oven for about 45 minutes or until golden brown and bubbly. Serve with ice cream or whipped cream (dairy or dairy free versions - I love this with coconut whipped cream!). It's pretty delicious heated or cold - I always refrigerate the pan of this to help the fruit last longer.