Blueberries and Peaches

I love summer! I love being able to get fresh fruits and vegetables in such great combinations. Today, I had peaches and blueberries and crisp just sounded good. So here is my take on crisp with fresh pit fruit and berries!

Peach and Blueberry Crisp

4 small freestone peaches*
1 cup fresh MI blueberries*
1/4 Cup raw honey (from Bob's hives)
1/4 Cup fresh lemon juice
2 Tbsp cornstarch
1 cup old fashioned oats
1/2 cup almond flour
1 tsp cinnamon
1/4 Cup light brown sugar
1/4 Cup coconut oil, melted

Preheat the oven to 375 degrees.

Slice the peaches and combine with the blueberries, honey, lemon juice and cornstarch. Pour fruit mixture into a prepared 9-inch pie pan.

In a medium bowl, combine the oats, almond flour, brown sugar and cinnamon. Melt the coconut oil and pour over the dry ingredients. Mix until crumbly. Sprinkle oat mixture over fruit.

Bake for approximately 40 minutes. Allow to stand 10 minutes before serving. Serve with vanilla ice cream, if desired.

Almond Butter Brownies

I have a sweet tooth, I admit it. But I also no longer have the patience for laborious baking. While looking through Pinterest, I ran across a recipe for peanut butter brownies which are gluten-free and super-duper easy! I had to make some substitutes, though. First, I only have almond butter. Since the base of the brownies are Greek yogurt and oats, I figured this would be okay. The second problem was that I don't have baking powder. When I looked up substituting, I found that if you mix 2 parts cream of tartar with 1 part baking soda, it makes a pretty good substitute. So here is what I came up with:

 Almond Butter Brownies
 Adapted from: http://sallysbakingaddiction.com/2012/06/10/skinny-peanut-butter-swirl-brownies/

• 3/4 cup creamy almond butter 
• 6 oz. low fat vanilla greek yogurt 
• 1/4 cup 1% organic milk 
• 1 large egg*
• 1/4 tsp salt
• 1 tsp homemade baking powder
• 1 cup maple syrup*
• 1/2 cup unsweetened cocoa powder
• 3/4 cup old-fashioned rolled oats* (gluten free)

1. Preheat oven to 350F. Spray a 7x10 inch pan with non-stick cooking spray. Set aside.
2. Place all of the ingredients except for the almond butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
3. Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
4. Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled - I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into 18 pieces and enjoy!

*CSA ingredients