Peaches! These gorgeous, organic peaches from last weekend’s road trip to the Okanagan are absolutely perfect on their own, but a couple were beginning to get a little too ripe so I decided to make a peach crisp. I also had some organic blueberries picked from a local farm and threw some into the mix for a little extra colour and flavour, but if you only have peaches that works great! Peach crisp is such an easy dessert/breakfast/snack/whatever you want it to be. I ate it for dessert and then for breakfast the next morning. To sweeten, I only added some Nicola Valley honey, so it’s not too sweet and can be enjoyed as a relatively healthy breakfast with some yogurt.
We had such a lovely time in the Okanagan – it really makes me appreciate the beautiful province we live in and the gorgeous fruits and vegetables that grow here. And wine! So much wine! Coming home from three days of touring wineries, swimming in lakes and eating locally grown, organic food, I feel incredibly blessed to have such abundance at our fingertips. And really, nothing compares to a perfect late summer peach from BC’s beautiful interior.
Organic Okanagan Peach Crisp – gluten free
2 organic peaches
handful organic blueberries (optional)
3 Tbsp water
1/2 cup gluten free rolled oats
1/3 cup oat flour
1 tsp cinnamon
2-3 Tbsp solid coconut oil
3 tsp honey plus a drizzle
dash sea salt
Preheat oven to 350 C. Soak oats in a bowl with water for a 5-10 minutes. Lightly grease pie pan with coconut oil. Slice peaches and arrange along the bottom (with blueberries if using) and drizzle with a little honey. Combine oats with oat flour and cinnamon and then work in the coconut oil (if the oil is really solid use a knife, otherwise use your fingers). Top the peaches with the cinnamon oat mixture and then drizzle with honey to sweeten. Sprinkle a pinch of sea salt on top and bake in the oven for 30-40 minutes or until golden. Enjoy!