Thinking thoughts.

Let me spill my thoughts.

Summer thoughts.

Thoughts about how I’ve been wearing the same white and blue striped Gap shorts for the past 3 weeks, simply because they are the most comfortable pair of shorts on the face of the planet.

Real talk here, people.

One summer I wore the same brown gladiator sandals every single day.

I thought my mother was going to come unglued.

I swear she had something to do with their magical disappearance.

Oh, and then coincidentally bought me a new pair of bedazzled rhinestone flip-flops w/ a flower in the center.

Yep, I’m thinking that was a devious plan.

Y’all, I tried on my bikinis yesterday just to make sure they still fit.

Oh, and that they were still cute.



Plus, I’m going on two vacations in the next two weeks and I just might be getting some sun.


I wish we could have summer food year round.


I mean summer fruit: see watermelon, peaches, blueberries, nectarines, etc. just aren’t the same if they are eaten outside of the summer.


I’m pretty sure I slurped an entire cups worth of watermelon juice out of the plastic container that my watermelon was sitting in yesterday.


Then, I totally looked around the kitchen as though someone was home and just might be watching me.


Truly hysterical.


Truth is…


I’ve been dreaming up this crisp recipe in my head for over a week!


Then, yesterday morning I had a breakdown, slapped everything together, and


bada-bing…instant crisp gratification.


This is all about the peach-blueberry smash bang!


Then the topping…


well, it’s all about the crispity crunch of all things coconut.


It’s a combo of coconut flour, olive oil, stevia, cinnamon, vanilla, and flaky shredded coconut.


It serves two…but really in this case, two serve one because duh…no significant other here 🙂

More for me 🙂

Oh, plus they are gluten-free, vegan, paleo, and refined sugar-free.

Seems to be a trend lately.

Peach Blueberry Coconut Crisp
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Sweet blueberries and peaches topped with a coconut mixture and baked until crisp. Gluten-free, vegan, paleo, and refined sugar-free.
  • For the filling:
  • 4 small peaches, cored, and diced into small chunks
  • 1 c. fresh blueberries
  • 1½ T. granulated stevia
  • ½ t. ground cinnamon
  • For the topping:
  • 1 T. coconut flour
  • 1 T. granulated stevia
  • ½ t. ground cinnamon
  • ½ t. pure vanilla extract
  • 1 t. extra-virgin olive oil
  • 2 T. unsweetened, flaked coconut
  1. Preheat the oven to 350 degrees F.
  2. Grease two small ceramic casserole dishes with cooking spray.
  3. In a large mixing bowl, toss all of the filling ingredients together until the fruit is evenly coated w/ the stevia and cinnamon.
  4. In a small mixing bowl, using your hands, combine the topping ingredients until a crumbly mixture begins to form.
  5. Divide the filling evenly into the two prepared dishes.
  6. Divide the topping mixture and distribute evenly over each of the fillings.
  7. Bake for 25-30 minutes, or until the fruit begins to bubble and the topping is slightly golden.
  8. Let cool for 5 minutes, serve warm with ice cream of Greek yogurt.

Nutritional Facts (per casserole dish 1/2): Calories: 178, Total Fat: 1.8g, Sodium: 5.4mg, Potassium: 393.6mg, Total Carb: 32.7g, Dietary Fiber: 8.1g, Sugars: 22.4g (from the fruit), Protein: 1.8g


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