What baked good allows you to fire up the grill? I always prefer to be outside in the summer, especially when hosting guests, since my kitchen is small and gets SUPER hot when the oven is a blazin.’ So I wanted to jazz up my normal grilled peaches a bit for a few friends that were coming over to visit. I was thinking of awesome desserts when I thought about my summer o’ fruit a few years back. One day a friend and I went to a pick your own farm and I picked 40 lbs. of stone fruits & berries for canning. It was AWESOME! But after so many jars of preserves I needed to make something that could be eaten on the spot. Plus, we earned it after spending the morning doing all that heavy duty picking and canning in 100 degree heat. In spite of my lack of AC and the sweltering heat, I made a fruit crumble that was incredible, but was full of sugar & butter. Hmmmm, how could I make that healthier? And keep the kitchen cool?
Thanks to a lot of experimentation of raw & vegan pie crusts, I was able to use a nut & oat mixture that was an outstanding replacement for the standard crumble and decided to cook them right there peaches on the grill. I prepared the peaches before making these grill-able vegan patties. They had my most avid meat loving friends going back for seconds.
Ingredients (Serves 6)
- 1/2 c. almonds
- 1/2 c. walnuts
- 1 c. oats
- 6 medjool dates
- 1 tbsp. coconut oil
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- Pinch of salt
- 4 peaches, halved
- 1/4 c. balsamic vinegar
- 1/2 tsp. vanilla extract
- 1/2 tbsp. honey or maple syrup
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- Pre-heat oven to 350 F.
- Blend first 3 ingredients together in processor until it starts to resemble a crumbly mixture.
- Add the rest of the ingredients into the processor and mix until it starts to stick together a bit. It should stick together if squeezed between your fingers, but crumbly on its own.
- Grease a baking dish with coconut oil.
- Add all but 1/3 c. of the crumble mixture to the baking dish and pat down to form an even crust.
- Reserve 1/3 c. of the crust for the top of the crumble.
- Bake for 10-12 minutes.
- Heat up grill.
- While grill is heating up, cut peaches in half and remove pit.
- In a bowl, mix the ingredients from balsamic vinegar to ginger and pour over halved peaches and let sit for 5-10 minutes.
- Before grilling, rub 1/4 tsp. coconut oil on each peach to avoid sticking. Place face down and grill until they have grill marks (5-6 minutes).
- Cut peaches into small slices and layer on top of the crust.
- Pour any leftover glaze and top with remaining crumble mixture.
- Broil on high in oven for 5-6 minutes.
What fruit are you going to miss most come fall?[contact-form-7 404 "Not Found"]