Tastes: sweet, astringent, pungent
The sweet and slightly sour taste of ripe summer peaches brightens this dessert, while the astringent taste in blueberries helps balance the summer heat. The addition of almond meal, coconut oil, and digestive spices makes for a healthy, nutritious treat that won’t weigh you down.
¼ cup coconut oil, melted, plus extra for greasing the dish
2 cups fresh blueberries (buy a quart and have plenty to nibble on)
3 peaches, diced into 1-inch pieces
1 cup almond meal
½ cup oats
2 tbsp coconut sugar
1 tsp ground ginger
¼ tsp salt
1 tsp pure vanilla extract
Note: You can double this recipe and use a 9×13-inch pan. Cooking time may vary.
Heat oven to 350º.
Place blueberries and peaches in an 8-inch-square baking dish greased with coconut oil.
In a mixing bowl, use a fork to combine almond meal, oats, coconut sugar, ginger, and salt, breaking up any clumps as you go. Add coconut oil and vanilla, and mix until just combined. Crumble the almond and oat topping evenly over the fruit.
Bake until the fruit is bubbly and the topping begins to brown, 35–45 minutes. Serve warm.
Nutritional Info 427 calories per serving, 29 g fat (13 g saturated), 40 g carbs, 7 g fiber, 9 g protein, 146 mg sodium
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