Summer is here! Have you taken advantage of the season’s goodness with regards to fruits and vegetables??
Our bodies thrive on the micro nutrients (vitamins and minerals) found in the summer’s harvest.
All fruits and vegetables are loaded with antioxidants that help us to fight off free radical damage to our cells which can lead to premature aging and a host of other diseases.
Red tomatoes, yellow peppers, purple grapes, blueberries, yellow peaches, green cucumbers and squashes….. the list is endless and eating this “rainbow” of color is the best way to help your body deal with free radicals!
Need some help getting those foods in? Try my recipe below for an easy summer dessert that pairs fruit with good fats, nuts and whole grains!
Summer Fruit Crisp Recipe
- Any summer fruit, chopped – enough to fill an 8×8 pan
- 1/2 – 3/4 cup sliced almonds
- 1/2 C flour – any kind (gluten free or almond or whole wheat)
- sweetener of choice depending on ripeness of fruit ( liquid Stevia preferred )
- pinch of salt
- 6 Tbsp chilled grass fed butter, cut into half inch pieces
- 1 C rolled oats or gluten free oats
Preheat oven to 350F.
Peel and roughly chop fruit directly into 8×8 baking dish. Mix in sliced almonds.
In a food processor, blend the flour, sweetener, salt, and butter with several on-off pulses. Add the oats and pulse a few more times to break them up.
Spread topping over fruit.
Bake for 45-55 minutes or until top is golden brown.
Enjoy!
