By Elizabeth Whalley, RHN
It’s the most wonderful time of the year! Yes, that’s right, peach season tops my list of best seasons of the year. Stone fruits like cherries, peaches and plums, are original BC superfoods, that unlike broccoli, you can actually get excited about eating. Their range of deep colours like brilliant reds and sunny oranges signify their antioxidant punch – simply put they help us too stay looking young and promote good health. Plums and their unique antioxidants especially, have been shown to help protect against memory decline. Stone fruits are also full of fibre : great for improving digestive health, and are super hydrating: essential for a midsummer heat wave.
Take full advantage of the peaches and other stone fruits popping up at almost every produce stall the market features with this quick recipe that makes the perfect breakfast, dessert or snack!
No-Bake Gluten Free Stone Fruit Crisp
INGREDIENTS:
Filling
- 4 cups stone fruit of your choice (I used a mixture of cherries, apricots and peaches)
- 1 Tbsp honey or maple syrup
Crisp Topping
- 1 cup almonds
- 1 cup hazelnuts
- 3 Tbsp honey or maple syrup
- 2 Tbsp room temperature butter
- 1 tsp vanilla extract
- ¼ tsp sea or rock salt
- 1 tsp cinnamon
METHOD:
Preheat oven to 200⁰F. Place nuts on a baking sheet and bake for 15 to 20 minutes, shaking the tray every 5 minutes to avoid burning.
Wash and slice fruit in to bite-sized piece and mix together in a large bowl along with the honey. Spread evenly into a medium-sized casserole dish and set aside.
Combine all of the crisp topping ingredients in a food processor or blender and pulse until you have reached a very grainy consistency. Top off the fruit with the crisp topping, pressing the mixture down with a spatula to smooth it out evenly.
This dish works well as a sweet breakfast or a no bake dessert, but if a crumble hot from the oven is more appealing pop it into a 325⁰F oven for approximately 45 minutes and top off with extra thick strained yogurt.
Adapted from ohsheglows.com
