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!  




Bai Superfood Berry Scones

My favorite berries inspired me to make these superfood berry scones! It’s strawberry season, and you can find beautifully ripe ones at your local farmers market. I love eating goji berries and mulberries as well, and they have a very subtle flavor, so they mix perfectly with the sweet strawberries and tart lemon glaze.

I sweetened this recipe with raw honey, and used low-fat organic Greek yogurt and butter to make these scones buttery and moist. The Bai5 Molokai Coconut adds the perfect hint of coconut. These scones came out super moist, fluffy, and delicious! The lemon glaze on top paired with the sweet strawberries tastes so refreshing!

I usually add Goji berries and mulberries to my oatmeal’s, acai bowls, or eat them in trail mixes. Why do I love these berries so much?

Goji berries have been used in traditional Chinese medicine for thousands of years and are extremely high in antioxidants.  Similar to the benefits you get from eating other berries, Goji berries are loaded with beta-carotene, which helps promote healthy skin. Goji berries have also been known to help boost the immune system and protect the eyes — talk about a super fruit. And like other berries, Goji berries are also an excellent source of vitamin C and can reduce tough cold symptoms.

Mulberries are a great source of protein, vitamin C and K, fiber, and iron. Additionally, mulberries are a great source of the antioxidant resveratrol. Research published by the University of Texas Health Science Center credits resveratrol for positive effects on age and longevity. Mulberries also contain alkaloids that activate and stimulate the immune system.  

Indulge in these superfood scones, and add try this healthy twist on a classic! Hope you enjoy! 



Ingredients:

  •  1 1/2 Cups oat flour
  • ¼ cup & 1 Tbsp. all purpose flour (I used gluten-free)
  •  ¼ cup raw honey
  • 1 Tbsp. baking powder
  • 5 Tbsp. unsalted butter, cold, cut into chunks
  • 6 Tbsp. Goji berries
  • ¼ cup mulberries
  • 2 Tbsp. Bai5 Molokai Coconut
  • 1 cup low-fat plain Greek yogurt
  • 1 cup sliced strawberries

Lemon glaze

  • 3 Tbsp. honey
  • 3 Tbsp. low-fat Greek yogurt
  •  ½ lemon juice and zest (add more lemon if needed)


Instructions:

 1.    Heat oven to 400’F. Coat baking sheet with butter and flour.

2.    In a food processor, pulse together flours sugar, and baking powder.

3.    Add butter; pulse until butter creates small crumbs, about 8 times.

4.    Add goji berries, mulberries, Bai5 Molokai Coconut, and 1 cup of yogurt; pulse until just combined.

5.    Flour hands and transfer dough onto prepared sheet and pat into 8-inch disk.

6.    Press strawberries into top od dough. Bake scones until tops are browned.

7.    Cool for 10 minutes. Cute into 8 wedges.

8.    In saucepan over low heat, whisk together the ingredients to make the lemon glaze. Add more lemon juice or zest if needed.

9.    Drizzle glaze over scones and serve immediately. Enjoy!