Blueberry Peach Coconut Crisp
Blueberry Peach Coconut Crisp is a gluten free, dairy free, and lacto ovo vegetarian side dish. One portion of this dish contains around 4g of protein, 12g of fat, and a total of 236 calories. This recipe serves 8. For $1.08 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 48 people were impressed by this recipe. Head to the store and pick up cinnamon, peaches, quick cooking oats, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by This Gal Cooks. With a spoonacular score of 41%, this dish is solid. If you like this recipe, take a look at these similar recipes: Blueberry Peach Crisp, Blueberry Peach Crisp, and Blueberry Peach Crisp.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
2 tbsp agave nectar
½ C almond flour
6 oz blueberries
¼ tsp cinnamon
2 tbsp coconut oil
½ C cooked quinoa
¼ C honey
2 tbsp lemon juice
4 medium peaches, cored and sliced
½ C quick cooking oats
¼ C unsweetened shredded coconut
½ tsp vanilla extract
¼ C chopped walnuts
Equipment:
whisk
baking pan
Cooking instruction summary:
Whisk together the quinoa, oats, almond flour, shredded coconut and cinnamon. Cut in the coconut oil and agave nectar.Toss the sliced peaces with the lemon juice. Add the blueberries and cinnamon and mix well. Mix in the honey and vanilla extract. Pour into a greased (I just used a little coconut oil but if your pan is well seasoned, you may not have to grease it at all. The one I used is still fairly new so I added a layer of coconut oil to it.) 10 inch cast iron skillet or a baking dish. Top with the topping and then sprinkle with the chopped walnuts.Bake at 325 for 40-45 minute or until the fruit is bubbly and the topping is slightly browned.Serve with coconut whipped cream, if desired.
Step by step:
1. Whisk together the quinoa, oats, almond flour, shredded coconut and cinnamon.
2. Cut in the coconut oil and agave nectar.Toss the sliced peaces with the lemon juice.
3. Add the blueberries and cinnamon and mix well.
4. Mix in the honey and vanilla extract.
5. Pour into a greased (I just used a little coconut oil but if your pan is well seasoned, you may not have to grease it at all. The one I used is still fairly new so I added a layer of coconut oil to it.) 10 inch cast iron skillet or a baking dish. Top with the topping and then sprinkle with the chopped walnuts.
6. Bake at 325 for 40-45 minute or until the fruit is bubbly and the topping is slightly browned.
7. Serve with coconut whipped cream, if desired.
Nutrition Information:
covered percent of daily need
