Having just moved to the blazing desert of Arizona, I'm trying to adjust to viewing brown sand and sage brush instead of the leafy green trees of the Rocky Mountains. It's been tough, and the hardest part is trying to enjoy summer without a local harvest. But last week, I was able to get my hands on a large box of delicious Utah peaches. I'm picky about my peaches, and when I find good ones, I celebrate...with peach crumble. Individual ramekins make you (and your family) feel extra special. This peachy treat is totally guilt-free (expect for the part where you add vanilla ice cream...mum's the word).
2 tablespoons lemon juice
1/2 cup water
1/2 teaspoon cinnamon
1 tablespoon honey
1/4 cup white spelt flour (or oat, all-purpose, or whole wheat pastry)
4 large peaches, pitted and sliced (peeled if you prefer, but I kinda like the skins)
1 cup old-fashioned rolled oats
1/4 cup pure maple syrup (preferably grade B)
1 tablespoon grapeseed or canola oil
Pinch of salt
1. Preheat oven to 375 F.
2. In a blender, blend prunes, lemon juice, water, cinnamon, honey, and four.
3. In a large bowl, pour blended mixture over peaches. Toss until all fruit is coated and set aside.
4. In a separate bowl, combine remaining ingredients and mix well. Lay out six ramekins on a baking sheet. (You can use most sizes of baking dishes. If you wish to make one large crumble, simply plan for a longer cooking time.) Divide peaches evenly among the ramekins. (No need to grease them.) Spoon oat mixture on top, dividing evenly between the 6 dishes. Bake until topping is lightly browned and fruit is bubbling, about 30 minutes. Let sit for 10 minutes before serving.
Mary Jolley began exploring eating a wholesome plant-based diet while researching her first book, The Green Diet, in 2007. She has since revised the book to be, 6 Steps to Eating Green. She started MyGreenDiet.com in 2009 and has grown to love sharing her passion for healthy food and natural living. She strives to help others on their journey to beauty, health, and joy.