Peach Berry Crisp Skillet
A fruity, summery dessert with a crunchy grain-free topping. Super easy to make, too!
Servings: 3 people
Ingredients
- 2 tbsp coconut oil, divided
- ¼ cup cashews
- ¼ cup almonds
- 4 pitted dates
- dash sea salt
- 2 tsp cinnamon, divided
- 1 tbsp chia seeds
- 1 tbsp flax seed meal
- 1 tsp coconut flour
- ¼ cup shredded coconut (unsweetened)
- 1 package frozen peaches (I used Trader Joe's)
- ½ package frozen blueberries (I used Trader Joe's)
- 1 pint Luna and Larry's Vanilla Island Coconut ice cream (or any ice cream of choice- I do dairy-free) - Ice cream is optional
Instructions
- Preheat oven to 400 degrees.
- For the topping, combine 1 tbsp of coconut oil, the nuts, dates, coconut flakes, chia seeds, flax meal, coconut flour, and 1 tsp of the cinnamon in a food processor and pulse until it reaches a granola-like consistency (just a few times). Set aside.
- Melt the remaining tbsp of coconut oil in a cast iron skillet (I love The Lodge brand) over medium-high heat. Add the peaches and blueberries and cinnamon.
- Stir until they begin to soften and bring them to a boil.
- Cook for approximately 10 minutes until heated through and the sauce begins to thicken.
- Add the topping over the peaches and blueberries, and put in the oven to bake for about 15-20 minutes. If you want the center a little less-mushy, bake for 10 mins and broil for 2.
- Remove and let it cool for about 5 mins, add ice cream, and enjoy!
Notes
*Tip: Do NOT leave your crisp in the cast iron skillet longer than the time it takes to cool. Transfer to a storage container. The acid in the fruit will strip the pan of it's coating :-/
Nutrition
Calories: 655kcal | Carbohydrates: 56g | Protein: 12g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 136mg | Potassium: 614mg | Fiber: 8g | Sugar: 41g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 288mg | Iron: 2mg