Say that ten times fast.
After I made that delicious peach pie (I sent some home with Adam to give to his dad, and his dad ate the whole serving, a third of the pie, in one sitting), I had two peaches leftover. They’ve been sitting on my windowsill getting overly ripe and mushy.
Let’s be real here, I really didn’t want to eat them. I also had some mango I had cut up earlier in the week that needed to be eaten. And I always have blueberries so you know what I had to do.
I’ve had some leftover coconut flour I’ve wanted to use up, so this topping wasn’t as good as its flour-based counterpart that I used in the aforementioned peach pie. But, it’s a nice substitute, especially, I’d imagine, for those who are gluten-intolerant. And after it had a chance to cool, the crumb topping was even better. Also with the fruit and how healthy coconut flour is (I actually have no idea what I’m talking about anymore), it’s fairly healthy.
Finally, this isn’t overly sweet and Adam really liked it, which is saying a lot since he doesn’t usually like or eat sweets.
Oh and sorry about the photos. I kind of dug in and forgot that I should’ve taken a photo. Stop judging me.
Peach, Blueberry and Mango Crisp with a Coconut Flour Crumb Topping
- 2 small peaches, peeled and cut into small pieces
- 1/2 cup blueberries
- 1 cup mango, peeled and cut into small pieces
- 1/2 cup sugar
- sprinkle of cinnamon
- I also added in the smallest amount of cloves and ginger but that’s entirely optional
Preheat the oven to 350*F. In a baking dish, combine all of the ingredients. Top with crumb topping (recipe below). For me, there was a lot of the topping but I put it all on top because that’s my favorite part. Bake for 30-35 minutes.
Coconut flour (gluten free) crumb topping:
- 2/3 cup coconut flour
- 5 tablespoons butter
- 1/2 cup brown sugar
Melt the butter in the microwave, then combine with dry ingredients until it reaches the desired crumbly consistency.