Peach Blackberry Crisp with Coconut Whipped Cream

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



During my trip in Los Angeles, I enjoyed weekly trips to the local farmers market. I had in mind that I wanted to make a crisp, but I wanted to see what fruit looked best that was in season. There was honestly so much to choose from. Plums, peaches, strawberries, raspberries, figs, blackberries, and blueberries galore!

When I came across these beautiful ripened white peaches, I was sold! The blackberries were huge, and give a nice contrast of color and flavor to the dish.

The crumble recipe could be made into a granola. I couldn’t stop eating it once it was cooked!

I’ve been enjoying going to the farmers markets this summer. It really inspires you to cook new recipes because of the seasonal ingredients you can take advantage of.

Here are my go-to farmer’s market staples that I shop for:

  • Blueberries
  • Strawberries
  • Kale
  • Oranges
  • Basil
  • Eggs
  • Gluten-free bread
  • Teas
  • Honey
  • ·Maple Syrup
  • Lettuce
  • Heirloom tomato’s
  • Sishito peppers

Why do I look out for these products? Because I almost always cook with them, and if I find them, I will definitely make a recipe using them. I love to make pesto in the summer, so I’ll always look out for fresh basil.

Also, buying eggs, honey, and maple syrup at a farmers market guarantees that you’re purchasing directly from a farm and you’ll be buying a higher quality product.

I hope you can find some delicious peaches and blackberries for when you make this recipe! 




Ingredients:

  • 8 small/medium peaches
  • 1 cup blackberries
  •  1 cup gluten-free rolled oats
  •  ¼ cup almond meal
  • ¼ cup gluten-free flour (or you can use more almond meal)
  • 4 Tbsp. olive oil
  •  ½ tsp. cinnamon
  •  ½ cup pecans (roughly chopped)
  • 2 Tbsp. coconut sugar
  • 2 Tbsp. organic cane sugar (substitute coconut sugar or maple syrup)
  • ¼ tsp. salt

Coconut Whipped Cream:

  • 1 can of unsweetened coconut milk (only use the thick white milk on top)
  • 3 Tbsp. maple syrup
  •  1 ½ Tbsp. vanilla extract


Instructions:

1.     Preheat oven to 350 F and lightly coat an 8 X 8(or similarly sized baking dish).

2.     Chop up peaches and place fruit in the baking dish with the blackberries.

3.     Add all of the crumble ingredients in the mixing bowl; gluten-free oats, gluten-free flour, almond meal, olive oil, cinnamon, pecans, coconut sugar, and organic cane sugar.

4.     Add the crumble mixture to the top of the fruit in an even layer and bake for about 45 minutes or until the top of the crisp is golden.



5.    While the crisp is cooking, mix together the coconut milk (only using the thick white cream on top), maple syrup, and vanilla extract. Adjust recipe based on flavor. (To thicken even more place in freezer for about 15-20 minutes)

6.     Serve crisp with 2 heaping tablespoons of coconut cream on top. Enjoy!