Healthy Fruit Crisp with Almond Butter Crumble 🍑 from Plant-Based Health Coach Becky
Healthy Fruit Crisp with Almond Butter Crumble 🍑 from Plant-Based Health Coach Becky
Vegan - Gluten Free - Refined Sugar Free - Fast & Easy to make!!
Hello and Welcome!
Today’s recipe is lovely for PEACH season and is a great healthy dessert to prep for breakfasts (YES dessert for breakfast!)
I also share my thoughts on why I like to “healthily” cravings, like sweet Autumn flavors, and “crowd out” ultra processed food for health. Of course, it’s balance!
Check out the FULL RECIPE below!
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⏰ Timestamps:
00:00 Welcome and Why I love "Healthifying" Cravings, the S.A.D. (Standard American Diet) and introducing MORE plant-based foods vs. ultra processed
02:03 This weeks CSA share
02:30 Step 1 - Slice Fruit - I am using peaches!
03:43 Step 2 - Sprinkle in Fillings, substitutions you can use
05:13 Step 3 - Make the Crumble Topping, the health benefits of Ceylon Cinnamon, and substitutions for tree nut allergies, ideas for extra topping like healthy no-bake cookies, and feeling the natural whole foods difference in your body
09:59 Step 4 - Add the topping and Bake!
11:08 - Step 5 - wait 15 & enjoy!
11:54 The taste test, enjoy plain or options for ways to serve
12:48 Ending comments
Thanks for watching!
Remember to LIKE and SUBSCRIBE if you enjoyed this video, and COMMENT with any thoughts, questions or if you tried the recipe!
🍑 RECIPE: Healthy Peach Crisp with Almond Butter Crumble - NOTE that substitutions for different fruits, natural sweeteners, and tree nut allergy are given throughout video
Filling:
1 lb Peaches (about 2 large, 3 medium)
1 TBSP Tapioca Starch
1 tsp Cinnamon
1 tsp Cardamom
1 TBSP Maple Syrup
Squeeze lemon juice
Topping:
1 cup Almond Flour
1 cup Oats
½ teaspoon salt
1 tsp cinnamon
1 tsp cardamom
1/4 cup Coconut Oil
1/2 cup almond butter
1/4 cup maple syrup
Directions:
1. Preheat oven to 350F
2. Slice or chop up peaches (I leave the skins on) and add them to an 8x8 baking pan or similar size
3. Evenly sprinkle on starch and seasonings, then drizzle over maple syrup and lemon juice
4. Make crumble by adding dry ingredients to a bowl and whisk together. “Cut in” coconut oil with a fork or pastry cutter until only pea-sized pieces remain.
5. Add almond butter and mix - it’s ok if it’s got large pieces! Followed by maple syrup and stir
6. Spread topping evenly over the peaches, then bake for 35 min or until crumble is golden brown and filling is bubbly
7. Wait 15 minutes to slice and enjoy solo, or with your favorite vegan ice cream or coconut whipped cream! It is also great with vegan yogurt in the morning :)
ENJOY!
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Stay nourished and well,
Becky
