Peach and Blueberry Crisp
Peaches and blueberries celebrate the height of summer, but this simple dessert can be easily adapted for whatever fruit you have available—nectarines, apricots, apples, pears, etc.
3 tablespoons butter
1 cup almond meal
3 tablespoons fruit sweetener
4 medium, ripe peaches, peeled, pitted, and thinly sliced
1 cup fresh, ripe blueberries
Preheat oven to 400 degrees F.
In a food processor, combine butter and almond meal until butter is fully incorporated. Add fruit sweetener and process until well combined.
Mix sliced peaches and blueberries together and place in a 9-inch pie dish. Top with almond meal mixture, dolloping it around and evenly distributing it over the fruit. Bake in preheated oven for 8 to 10 minutes, until topping is lightly browned and crisp.
Serves 4.
Excerpted from Dr. Gott's No Flour, No Sugar Diet.
Copyright © 2006 by Bruce Aidells and Lisa Weiss. All rights reserved.
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