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.


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.





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


  • 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.



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

Reese’s Brownies

I made these for someone special for Valentine’s Day. Speaking of which…hope yours is off to a great start. I know mine has been perfect so far.

I don’t think I can call this a recipe.

Maybe I can? Nah, I don’t think so.

It’s the easiest thing in the world, and it never fails to impress people and their taste buds.

Lucky for me, I didn’t have any vegetable oil on hand so I used canned pumpkin in its place, meaning these brownies are not only delicious, but they are incredibly healthy and so that justifies me taste-testing four brownies. I still recommend using the oil because if you’re gonna make Reese’s brownies, go big or go home.

Reese’s Brownies

– Box of brownie mix and the things it requires to make them (eggs, oil, water)
– A bag of Reese’s peanut butter cups

1. Follow preparation instructions on back of brownie mix box (preheat oven, mix together ingredients).

2. Chop up Reese’s peanut butter cups (or if you’re lazy like me, break them apart with your hands).

3. While chopping the Reese’s peanut butter cups, eat a few.

4. Add chopped Reese’s to brownie mix.

photo 4

5. Stir in chopped Reese’s. Batter will be very thick.

photo 5

7. Pour into brownie pan. Bake for suggested amount of time, but be prepared to leave the brownies in longer because they’re very dense.

8. Realize there is no step 6.

9. Check with toothpick to make sure the brownies are done.

10. When they are finished, remove them from the oven and allow to cool before cutting.

11. Eat some of them. Preferably with chocolate, peanut butter, or moose tracks (!!!) ice cream.

12. Maybe share.

Peanut Butter Apple Bread

A few weekends back, I was headed to my half-sister’s house for a little get-together. We didn’t have to bring anything, but I really was in the mood to do some baking.

A week prior, I had gotten one of those totes of apples from the grocery store and of course, some of the apples at the bottom of the bag were bruised and didn’t look all that appetizing, so I knew I wanted to do some baking with them. And since I love peanut butter mixed with apples (fact: 40% of my peanut butter consumption involves apples and the other 60% involves a spoon and no self-control), I figured peanut butter apple bread would be perfect.

So I did some searching on the internet but was disappointed that there weren’t very many recipes for peanut butter apple bread. So, I figured I’d just use a basic bread recipe and completely modify to meet my insatiable desire for the apple and peanut butter combo.


Peanut Butter Apple Bread

– 1 1/2 cups flour
– 3/4 tsp cinnamon
– 1/2 tsp baking soda
– 1/8 tsp baking powder
– 1/2 cup peanut butter (I used crunchy, but use whatever)
– 1 egg
– 1/2 cup of sugar (you can use up to 1 cup if you want sweeter bread)
– 1 cup unsweetened applesauce
– 1/2 tsp vanilla
– 1 cup peeled and diced apples (approx. 1 apple)


Preheat the oven to 350*F and coat a loaf pan with nonstick spray. Mix flour, cinnamon, baking soda and baking powder. In a separate bowl, melt the peanut butter for 30 seconds, then mix in an egg. When the two are mixed, mix in sugar, and then applesauce and vanilla. Once all combined, add the peanut butter mixture to the dry ingredients. Mix thoroughly, and then add in apples. Mix everything together until combined (the batter will be thick, don’t worry!). Pour into a greased loaf pan and bake for one hour, or until a toothpick comes out clean.


‘Tis the Season …to enjoy pumpkin-y things

Do yourself a favor and make this bread.

And do yourself and your friends a favor and make them each their own loaf so that you don’t have to share and they still get to enjoy it.

Pumpkin Bread (with walnuts, if you’d like)


– 2/3 cup pumpkin puree (I used canned, but use whatever you want)
– 1 egg
– 1/3 cup unsweetened applesauce (or oil)
– 1/4 cup water
– 1 cup sugar
– 1 1/4 cup flour (white or whole wheat)
– 3/4 tsp baking soda
– 1/2 tsp salt
– 1/4 tsp ground cinnamon*
– 1/4 tsp nutmeg*
– 1/8 tsp ground cloves*
– 1/8 tsp ground ginger*
– 1/4 cup chopped walnuts (optional)
– 1/4 cup walnut halves (optional)

*Adjust spices to desired taste.

Preheat oven to 350 degrees Fahrenheit and grease a loaf pan with butter or non-stick spray. Whisk together the egg, pumpkin, applesauce, and water. In a separate bowl, mix together the rest of the ingredients, except for the walnuts. When mixed, combine dry and wet mixture, and add in chopped walnuts. Pour into loaf pan and garnish the top of the loaf with walnut halves. Bake for 45-50 minutes, or until a toothpick comes out clean.

Allow to cool and then eat it all.

Blueberry Nut Bread

My mom found this recipe in The Hartford Courant (fun fact: it’s the country’s longest running newspaper) a few years ago and immediately put it aside for me because she knew I’d want to make it.  The first time I baked it, I brought it to my then-boyfriend’s dad’s birthday party, which took place in the summer at their house in Cape Cod.  It was a perfect dessert at the party and was thoroughly enjoyed by all (though, speaking from experience, it makes a great breakfast…or lunch…or dinner or snack as well).  While I followed the initial recipe exactly as it’s written (and posted below), I have since experimented with a few different variations, which I will share below the recipe.

Blueberry Nut Bread


2 cups flour
1/4 teaspoon salt
3 teaspoons baking powder
1 cup sugar
2 well-beaten eggs
1 cup milk
3 tablespoons vegetable oil or melted shortening
1/2 cup chopped nuts
1 cup blueberries

Sift the dry ingredients together.  Add berries and nuts.  Add eggs mixed with milk and oil (or shortening).  Pour into wax paper lined 5-by-9-inch pan.  Let stand thirty minutes.

Bake at 350 degrees for one hour.  May be frozen.


I don’t have wax paper, so I just spray the pan with non-stick spray.

You can vary the following ingredients:

2 cups flour – I usually use white all-purpose flour because I tend to have that on hand, but I’ve made this recipe with only whole wheat flour.  It definitely tastes different, but I prefer the taste, though my mom preferred the all-purpose flour better.  You could probably do half and half to make it a little healthier.

2 well-beaten eggs – The obvious variation here is using eggbeaters.  I can’t remember if I have done that or not, but it can definitely be done.

1 cup milk – We don’t usually have milk in my house due to lactose intolerance, so most of the time I use almond milk and it’s worked out well.

1/2 cup chopped nuts – I’ve used pecans, walnuts, and sliced almonds.  All of the above have either been raw or lightly toasted to bring out the sweetness of the nut.

1 cup blueberries – Here is where I always stray from the recipe.  One cup is simply not enough for me because I love blueberries so very much.  I usually throw in anywhere from 1.5 cups to 2 whole cups.  It really depends on how many blueberries I have on hand.  You can’t go wrong with the extra berries in the bread, that is a promise.


So, now that you have this recipe, go make it.  Just don’t blame me when you eat the whole thing.

In Which I Might Actually Have a Problem

Okay, that’s a lie.  It’s not really a problem.

I just love to bake.  And I also love peanut butter.  At this point, it should be obvious, especially since I have a peanut butter tag on this blog and my photo blog.  And one of my requirements for someone I date is that they love peanut butter as much as I do.  I wish I was kidding, but I’m not.  Yikes…maybe I do have a problem.

I also love banana bread.  And peanut butter banana bread.  A week ago, I realized I had two bananas that needed to be used.  As much as I love bananas raw, I felt that they would better be used in some banana bread, along with some leftover peanut butter chips that I happened to be snacking on.  So…I found a lovely recipe that was super easy and involved only two bananas.  I modified it a bit, meaning I didn’t include cloves or walnuts, and added in some peanut butter chips.

So here is another recipe for Peanut Butter Banana Bread.  Next time, I think I will actually add in some peanut butter, but for now, I’d be lying if I said this didn’t work out wonderfully.

1 cup of flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 ripe bananas
1 egg
1/4 cup of white sugar
1/4 cup of brown sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup melted butter
1/2 tsp vanilla extract
Peanut butter chips to taste

Preheat oven to 350 degrees. Grease a loaf pan.

Sift flour, baking powder, baking soda and salt into a large bowl and mix thoroughly, set aside. In another bowl mash bananas, egg, sugar, cinnamon, nutmeg, butter and vanilla together and mix thoroughly. Slowly add dry ingredients into wet ingredients and mix well. Once the batter is well combined add peanut butter chips and stir. Pour ingredients into prepared loaf pan.

Bake in the oven for 40-45 minutes or until a knife inserted into the center comes out clean. Remove from oven and let cool for a few minutes before cutting.


I actually had to cut into this right away and I should probably note that it was so, so, so good.  Amazing good.  I thought about how great it would be with some vanilla ice cream and maybe some caramel sauce (or, who am I kidding, chocolate and/or peanut butter sauce), but fortunately for me (and my waist line), I don’t have any of that stuff in my house.  But yeah.  Go make this.  It makes a small loaf, so at least if you eat the whole thing you can tell yourself not to feel bad because it wasn’t a “normal”-sized loaf.  (Those are loose quotations around normal.)


Oh, and if you kids are lucky, I’ll share the recipe for some phenomenal blueberry nut bread I also made last week.  See?  I told you I had a problem.