![]() This recipe will help summer last longer and satisfy those who wake up craving dessert...because if I haven't mentioned it yet, I eat fruit crisp for breakfast. Make 12 servings For the filling: 10 organic peaches, pitted and sliced lengthwise 1 c organic blueberries ¼ c quick oats ¼ c coconut sugar 1 T organic corn starch or arrowroot powder For the crumble: ¾ c coconut flour 1 c quick oats 3/4 c coconut sugar 1-1 ¼ c soft, but not melted coconut oil ¼ t sea salt 1 t ground nutmeg Preheat oven to 375. Combine ingredients for filling and transfer into a large glass baking dish. In a separate bowl, mix together ingredients for the crumble with a clean hand and press over filling. Bake for 30 minutes, until fruit is bubbling and topping is golden brown.
2 Comments
Betsy Kunz
8/14/2018 10:29:33 am
What did you put into the homemade ice cream. I know you didn’t use a recipe but can you give the ingredients and rough ideas of proportions? What’s the difference between coconut milk and coconut cream?
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Hi Betsy! Lorrie and I used:
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