Summer Deserts: Crisp or Crumble?
Happy, healthy Monday from Zoe, the Nutrition Consultant at Elevate Sports Performance and Chiropractic!
Healthy eating is a really big deal for me. Healthy, whole food, and fresh ingredients are a must in the recipes I bring you. This week is no different, but today’s recipe is more exciting than ever - Today it’s all about dessert!
Dessert. Yes, you heard me right. Dessert.
While healthy eating is important to me, so is dessert. Dessert makes people a little happier – you can’t eat dessert and be crabby at the same time. This Nectarine and Blueberry Crisp uses fresh in-season fruits to create a tasty and slightly healthy end to a good summer meal.
Summer desserts always transport me back to my Minnesota hometown, where everyone had gardens, and there were fresh produce stands near every farm. When summer rolls around seasonal fruits change to things like berries, and stone fruits such as peaches, nectarines, and apricots. There are so many to choose from and they are full of good-for-you nutrients, not to mention loaded with juicy flavor!
Depending on what part of the country you live in, these summer fruits were frequently turned into either a “crisp” or a “crumble.” In Minnesota, they were referred to as a “crisp.” The finished product resembled a square, crustless pie consisting of cut up fruit(s) with sugar mixed in, and a crunchy sweet topping that also had – you guessed it – a lot of sugar. The fruit filling usually contained plain white sugar while the topping (referred to either as the “crisp” or the “crumble”) was made with brown sugar.
After baking, this amazing fruity sugar bomb was served up warm with, what else but vanilla ice cream!! And let me tell you, it was A.M.A.Z.I.N.G!!
You could count on someone showing up with a fresh-from-the-oven fruit crisp dessert to every backyard picnic or summer festival.
So, head over to a local farmers market, or the produce section of your favorite grocery store, and pick up your choice of fresh fruits. Try today’s recipe. It’s easy, and I promise your dinner guests will smile.
P.S. Don’t forget to pick up some good quality vanilla ice cream to go with it!
NECTARINE AND BLUEBERRY CRISP
Prep time 30 minutes
Baking time 40 minutes
• 8 Nectarines, unpeeled and sliced into 1/2 -inch thick wedges (try substituting fresh peaches for the nectarines)
• 3 Cups of fresh blueberries (Try substituting blackberries, or raspberries for the blueberries)
• ¼ tsp sea salt
• Pinch of ground cinnamon (I used a generous pinch because I love cinnamon!)
The Topping (AKA The Crisp!)
• 3 ½ Cups granola *
• 1/3 Cup coconut oil, ghee** or butter, melted (I used butter)
• ¼ cup unsweetened shredded or flaked coconut
• ½ tsp ground cinnamon
• ½ tsp sea salt
Preheat the oven to 375 degrees.
Make the filling by combining the nectarines, blueberries, salt, and cinnamon in a large bowl. Gently toss until the fruit is well coated. Transfer the fruit mixture to a 2-quart baking dish or a 10-inch pie plate.
Make the topping (the crisp) by combining the granola, oil, coconut, cinnamon, and salt in a large bowl. Stir well. Spoon the topping evenly over the fruit filling. Lightly press with your fingers until the fruit is covered and the dish is full.
Bake for about 40 minutes, until the topping is golden and the filling is bubbly. You might want to place a baking sheet lined with foil under the baking dish just in case the fruit filling bubbles over!
Let it cool for at least 10 minutes. Serve warm, with a scoop of vanilla ice cream.
Makes 6 servings.
Specific nutrition information pertaining to this recipe can be found at ELmag.com/recipes
A heartfelt thank you to Rebecca Katz, MS author of “The Healthy Mind Cookbook” and “Clean Soups” and Experience Life Magazine (July/August 2018) for this recipe.
*Check out Elevates “Granola Your Way” recipe to make your own lower-sugar granola. Click HERE to get teh recipe.
**Ghee is butter minus the milk solids and water that is contained is regular stick butter. It can be found at grocers such as Whole Foods and Sprouts.