Peach, Blueberry and Mango Crisp with a Coconut Flour Crumb Topping

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.

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Peach, Blueberry and Mango Crisp with a Coconut Flour Crumb Topping

Ingredients:

– 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.

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Enjoy.

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I Didn’t End Up Running That Race

If you’re wondering which race I’m referring to, it’s this one.

Back at the beginning of April, I began feeling a pain in my belly button when I bent over. I couldn’t figure out what it was, but as a few days went by, the pain only got worse. At the time, I still had in my belly button ring from when I got it pierced when I was 13, and I thought it might have to do with that, but then after a few days, I noticed a bump inside of my belly button that was painful.

My roommate is wise and she told me to go to a doctor. She said it might be a hernia. I google imaged umbilical hernia (here’s a tip: don’t do that) and got freaked out and went to the doctor the following day.

This doctor confirmed that I had an umbilical hernia and that I should go to a local oncologist to get it evaluated further and then schedule surgery to repair it, if necessary. The oncologist recommended I get the surgery, so I scheduled an appointment for three weeks away, the closest appointment I could get.

The oncologist explained the recovery for the hernia repair, and explained that I would not be allowed to do anything other than walk for at least four weeks. At this point, it was the end of April, and my appointment wasn’t scheduled until the second week in May, meaning I wouldn’t be allowed to do any training for the race, and technically, I’d still be recovering from surgery. So I contacted the Hartford Marathon Foundation and got a refund. So, there’s that.

In the end, once I took my belly button ring out, and there was no continuous pressure on the hernia itself, the pain subsided. I spoke with my primary doctor, and when I asked if I could postpone my surgery until the winter, when I can’t really do any fun exercise anyway because of the weather, he said it was fine as long as there was no pain during the time until then. So…I canceled my appointment and I have yet to reschedule it, and I’m not sure if I will.

The doctor said I can run and do other forms of cardio but I shouldn’t do any crazy lifting due to possibly straining myself even more. I’d like to start lifting heavy again (which is actually what I think did this to me anyway…not gonna lie, I think it was CrossFit), but I can’t do that until this thing is repaired. And since my goals kind of shifted as a result of my missing long distance running so much, I’ve decided to focus on that.

I’ve had some good runs recently and have tried to be consistent more than anything else. And I began looking at races again and trying to map out a training schedule based on two races that I’d like to complete this fall. I’m definitely interested in one more than the other, but I’m nervous about how my training will go with:

  • Coaching (again!) this fall at the local high school, and thus having 11- and 12-hour days again, on top of getting in my 3- to 10-mile runs during the week. Obviously, the 3-milers won’t be an issue, but fitting in 10 miles might be after a long day, which means I will need to suck it up and get up early…
  • A 9-day trip to California to see my brother (possibly…this all depends on how the launch of the new TV network he’s working for goes) and Adam. It’s shouldn’t be too much of a difference weather-wise at that time of year, but the biggest thing will be getting out of bed to go for a 13- and 18-mile run in the morning. Again, I’ll have to find motivation to peel myself away from the comfort of my brother’s and Adam’s house for 2-3 hours. By this point though, I imagine I’ll be feeling so good about things and looking very much forward to my long runs that I will be okay with it…

So, once again I’m rambling and I’ve veered off from the main topic here.

So to summarize:

I’m pretty sure I got a hernia from lifting too heavy at CrossFit. I withdrew my registration from a half marathon in the beginning of June because of the aforementioned hernia and surgery I had scheduled to repair it. I postponed my surgery until the winter. I’ve decided to focus back on long distance running because I miss it so much. I have two races I’d like to run this fall but we will see how that goes because of a crazy-busy schedule in the fall, and general laziness on my end.

But one of the races is in a really fun city right around my birthday and I thought about making a trip out of it with a bunch of people.

Still rambling, gonna cut this off now. But had to get my thoughts out and openly discuss what happened and then kinda-sorta openly discuss my plan to run these races for some kinda-sorta accountability. The end.

 

Peach Pie with a Crumb Topping

Back in the fall, I made pumpkin pie for the first time. I bought a pack of two frozen pie crusts and I’ve been waiting to use the second crust since then.

Perhaps it was the heat or the humidity that had me confused and disoriented, but I woke up on Sunday morning with a huge desire to make peach pie.

I went to Trader Joe’s and was disappointed to find they were out of peaches, but then ran to Target to get some in their grocery section. They weren’t entirely ripe. I was disgusted by this, but figured I could be patient and wait an extra day. So I did. And then I made pie.

peach pie with crumb topping

Ingredients:

  • 1 frozen pie crust (bottom only, since we are making the crumb topping)
  • 5 cups of peaches, peeled (this was about 10 small peaches)
  • 1/2 lemon
  • 1/2 cup flour
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 3/4 cup-1 cup white sugar (can adjust to preference)
  • 1 egg beaten
  • 1 recipe crumb topping (below)

Preheat oven to 450*F and place an empty cookie sheet in the oven (this will help keep the bottom of your pie from getting mushy). Chop peeled peaches into small chunks, and place in a colander. Squeeze the juice of 1/2 a lemon over the peaches, then toss to coat. Transfer peaches to a bowl and mix with remaining dry ingredients. The nutmeg, ginger, cloves, and cinnamon can all be adjusted according to your preference.

Coat bottom of pie crust with thin layer of beaten egg. Pour peach mixture into the crust and top with crumb topping. Take the cookie sheet out of the oven and put your pie on top of it, then back in the oven for 10 minutes. After 10 minutes, reduce the temperature to 350*F and bake for another 30-35 minutes.

Crumb Topping

  • 1 cup flour
  • 3/4 cup brown sugar
  • 1/4 cup + 1 tablespoon butter

Pour flour and brown sugar in a bowl. Melt the butter in a separate bowl, then add to the flour and brown sugar mix. Mix well until the mixture gets crumbly. Using your hands, crumble it on top of your prepared pie.

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Enjoy!

It’s quite delicious with a little whipped cream and/or vanilla ice cream.