Looking for the perfect summer night dessert? This is it! Blueberry Peach Crisp is the perfect dessert that is sure to please a crowd! The best part is, this is such an easy recipe to make dairy free for those of us who have dairy sensitivities. Being made with oats and oat flour, it's a delicious gluten free recipe as well, but you'd never know it!
When it comes to desserts, we are often over sweetening things with way more sugar than our recipes really need. My inspiration recipes all called for 3x MORE sugar! 3x!!! That is crazy! And NOT necessary for a sweet treat, especially when already using naturally sweet fruits like peaches and blueberries.
Here's how I made it:
Blueberry Peach Crisp
For the crumb topping
1/2 c organic oat flour
1/2 c organic old-fashioned oats
1/4 c organic cane sugar
1/8 c molasses
1/2 tsp baking powder (aluminum free)
1/4 tsp cinnamon
1/8 tsp salt
1/3 cup organic grass-fed butter (or coconut oil for dairy free)
For the crisp filling
6 fresh peaches, peeled, cored, and sliced about 1" thick (can use canned, drained peaches)
1/2 cup organic blueberries
1 tsp vanilla extract
1/8 tsp salt
1/4 tsp cinnamon
Directions:
Preheat oven to 375 degrees F.
Prepare peaches by peeling and slicing into 1" pieces. Add peaches and blueberries to a medium, oven safe, pot or 8x8 pan. Add vanilla, salt, and cinnamon and toss together.
For the crumble, in a medium bowl combine all dry ingredients together and mix well. Then add molasses and butter, using a pastry blender or fork to cut in butter until mixture resembles small crumbs.
Scoop crumble mixture out and evenly place on top of blueberry peach filling.
Bake for 30-35 minutes or until golden brown.
Allow to cool for 10-15 minutes before serving.
Let's talk about sugar for a minute. What most people don't know is that the consumption of too much sugar can actually suppress our bodies ability to fight of illness (aka our immune system). The average American consumes over 100 grams of sugar each day. Here's the kicker, adults AND children should not eat more than 24 grams of sugar a day! Most people are eating 3-4 times that amount!
To put things into perspective, 24 grams of sugar equals to about 2 Tablespoons of pure sugar. Let's think about this for a second. How many of us have syrup with our breakfasts each morning, or juice, or jam, honey, cereal?? All of these things contain high levels of sugar. It's highly likely that by breakfast you've at least consumed half of you daily sugar consumption recommendation!
Then we've got to grab a soda, energy drink, coffee, cookie, or some sort of sweet "pick-me-up" to help us make it to lunch (28-45 grams of sugar). Maybe for lunch we have a salad or sandwich, but pair it with another sweet beverage of some sort (another 30ish grams). Don't forget our afternoon snack of yogurt (usually containing around 8-15 grams of sugar, a handful of trail mix, or whatever treats are sitting on the counter at home or work. Dinner comes around and you use BBQ sauce to season your meat with (5 grams of sugar), or use a canned sauce that most likely has sugar in it. Last, but not least, our before bedtime snacks to help us "wind down" and "destress" after a long day of work or parenting (another 15-45 grams depending).
See how it adds up so quickly?
Here's my take on sugar. It's not bad for you, as long as it's consumed in moderation. If you're going to have sugar, eat it, don't drink it! On top of that, be mindful of when you're eating sugar. My motto is, when I want sugar I will eat it, meaning, I have looked at my food labels and know which foods have sugar in them (most commonly sauces and treats). Eat sugar with a purpose, not unintentionally.
Overall, it takes our immune system 5 hours to reduce the inflammatory effect sugar has on our bodies. And if we're constantly bombarding our bodies with sugar, then it never gets the chance to get out of that inflammatory state, making it much harder to fight off any other illness that may enter into our bodies. This is why I choose to eat sugar with a purpose!
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