Summer Fruit Crisp

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One of the best things about summer is the fruit.  We have been going through nectarines and peaches like they are going out of style!  My Tiny Human likes to share a nectarine with me for dessert.  Sometimes waiting for his turn doesn't happen.  :)

Making a crisp is pretty much my lazy way of achieving a pie without the pie.  A crisp can easily be put together in just a few simple steps and cooks up quickly.  Like a pie, you can use essentially any fruit you have on hand, and of course serve it up a la mode if that's what suits your fancy.  I would have but we didn't have vanilla ice cream and Trader Joe's was out (wha?!).

Most times a crisp will call for brown sugar; I swapped that out for the low-glycemic coconut sugar so I could feel a bit better about dessert.  Coconut sugar tastes very similar to brown sugar (to be honest, it tastes exactly the same to me) but has trace amounts of some nutrients and vitamins, and more importantly is not going to spike blood sugar levels like refined sugars do.  It does not taste like coconut at all, and it can be swapped for brown or white sugar 1:1.  It can easily be found in most grocery stores these days (I get mine at Trader Joe's.)

This is a great dessert to make for summer parties or barbeques.  Grab your favorite fruit and get to crispin!

XO

Summer Fruit Crisp
| Prep: 10 mins. | Bake: 20-25 mins. | Serves: 6-8 |
3 Peaches, peeled and pitted
1 Nectarine, peeled and pitted
4 oz raspberries
1 c rolled oats
1/3 c coconut sugar
1 tsp cinnamon
pinch of salt
2-3 tbsp coconut oil

Preheat oven to 375 degrees.  Lightly grease the bottom of a baking dish with coconut oil.  Slice the peaches and nectarine into 1/4" thick slices and place in the baking dish.  Sprinkle raspberries over top.

In a small bowl, combine the oats, coconut sugar, cinnamon and salt.  Add in the coconut oil and mix with your hands (topping will be dry-ish and crumbly.)  Top the fruit with the oat mixture and lightly press down into the fruit.  Bake for 20-25 minutes until oats are lightly golden brown.  Or a little extra golden brown in my case.  :D

Parmesan Roasted Zucchini

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Happy July!  The holiday is upon us and I know people everywhere are preparing to beach it, grill it, chill it and of course, drink it!  This used to be the case for us until a certain little someone came along. :)  Now we are home before the fireworks, which is just fine by this momma.  Last year Ayden was just shy of 5 months old on the 4th of July and we tried to watch the fireworks but the poor guy was falling asleep on us.  We packed it up, headed home and beat the crowds.  Winning!

To date, my most popular and most pinned recipe on Pinterest is my White Wine Sangria, pictured above, which is perfect for patriotic holidays like Independence Day!  Today I'm sharing with you an equally delicious and easy recipe that would be great for any gathering or holiday.  Last week while I was making dinner with a hungry toddler clinging to my legs I had the inspiration to make a quick appetizer to hold us over until dinner was ready.  We had some zucchini sitting in the crisper that was just begging to be used up, and after a quick toss with olive oil and parm it was ready to roast.

Toddler approved!

This would be a perfect appetizer or side dish for the summer months.  Chop up any leftovers and toss it into pasta salad - it's delicious cold!  Served with white wine sangria you're sure to please the crowds.  ;)

Have a happy and safe holiday weekend!

XO

Parmesan Roasted Zucchini
| Prep: 5 mins. | Bake: 5-7 mins. |
3 small/medium zucchini, ends trimmed
2 tbsp. olive oil
Grated parmesan
Salt & Pepper

Preheat oven to 450 degrees.  Cut the zucchini in half lengthwise, then in half lengthwise again.  Toss in olive oil.  Arrange on a baking sheet, sprinkle with salt, pepper and a generous amount of parmesan.  Roast 5-7 minutes, or until desired tenderness.