From our cookbook SIGNS & SEASONS: COCONUT FRUIT CRISP with blueberries, peaches, and almonds….this is a rustic dessert with a delicate, comforting sweetness, a fruit filling in a soft streusel shell.
for the streusel topping:
1 cup sliced toasted almonds
½ cup rolled oats
½ cup coconut flour
¼ teaspoon salt
¼ teaspoon cinnamon
⅓ cup coconut sugar
5 tablespoons cold unsalted butter, cut in pieces
2 tablespoons of shredded coconut
for the fruit filling:
3 large ripe peaches, peeled (page reference, peach and boston lettuce salad) and sliced
2 cups fresh blueberries
1/3 cup coconut sugar
½ teaspoon vanilla extract
2 teaspoons lemon juice
2 tablespoons cornstarch
Place the almonds and oats in a food processor and gently pulse until blended. Add the coconut flour, salt, cinnamon and coconut sugar and gently pulse to combine all evenly. Add the cut up pieces of butter and pulse to distribute. Stir in the shredded coconut. Refrigerate while you make the fruit filling.
Preheat oven to 350EF. Butter a pie dish. In a large bowl, combine the peaches and blueberries. Sprinkle the lemon juice over the fruit. Add the coconut sugar and the cornstarch and gently toss.
Pour the filling into the pie dish. Distribute the topping evenly over the top while squeezing little clumps of streusel together as you go.
Place the dish in the oven on a foil lined cookie sheet in case the filling bubbles over. Bake for 45 minutes. Watch to make sure the top doesn’t get too dark. Cool slightly and serve warm with ice cream or yogurt.
