This easy, delicious, and healthy blackberry peach crisp is a refection of where I am at today. It’s made with just a few basic real food ingredients and is super quick to throw together. It’s the simple daily pleasures that are giving me hope and a bit of comfort as I continue to dive into the long journey to heal my body from chronic illness.
I shared a bit with you all a few months back about my own personal health struggles. I am touched by all of the kind words and feedback. And the personal emails of encouragement have meant the world to me. Having a chronic illness that has basically taken over my life has been the most humbling and frustrating experience of my life. I have been a vibrant, energetic, active person for all of my life. Having that taken away from me has been hard.
And the hardest part has been that there really is no clear answer on how to treat Lyme disease. This controversial illness can be extremely hard to treat, and finding the right support can be challenging. You can talk to 10 different doctors and you would get 10 different treatments plans. Well, that’s not actually true. You may get 5 or 6 treatment plans and the rest might just tell you it’s all in your head. Because chronic Lyme disease doesn’t really exists, does it? (Yeah, I’m talking to you CDC!)
Well, all I can say is that one thing that Lyme disease has NOT taken from me is my wholehearted and unstoppable drive to live a good life. A good life with good health surrounded by my amazing family. I want to feel vibrant. I want to feel alive. And I want to feel well. And thanks to the tenacious discipline and motivation that I was gifted with in this life, I am going to beat this. I am blessed to be working with a doctor who understands and knows what I am going through. Having an experienced Lyme-literate doctor is key to unraveling the complicated mystery that is Lyme disease. I have made a clear decision on what treatment plans feels right for me, and I am going for it. And I know in my heart that one day I will look back and see this time in my life far far away in the rear view mirror.
So here I am, going through the hardest thing I have ever gone through. And I’m just taking it day by day. I’m learning to simplify my life. I’m letting go of what doesn’t serve me in this moment. And I’m trying to enjoy the little things. And that’s how we get back to this amazing and simple little blackberry peach crisp.
What’s better than sweet summer evenings picking blackberries with my Little One? That’s the stuff I am talking about. Sharing the magic of life with my daughter and being able to see the world through her eyes.
I am absolutely loving all of the summer fruit and berries. We picked the blackberries for this crisp from the side of the road in our little country neighborhood. The peaches came from a friendly farmer who has peaches that, according to Little One, “taste like candy.” The crumble is a simple gluten free and grain free mix of almond flour, nuts, cinnamon, salt, vanilla, coconut oil, and maple syrup. And we threw it together in just minutes.
What you get is a warm, juicy filling topped with a crunchy crumble that will put a smile on your face. No refined sugars. Just a few easy ingredients. Even if you have never baked from scratch, this recipe is a snap to throw together.
Because that’s where I am at today. Moving slow. Keeping it simple. And just enjoying the simple things.
- 1 cup nuts (I used pecans, almonds, and hazelnuts)
- ¾ cup almond flour (I use THIS finely ground brand)
- ⅛ tsp unrefined salt
- 1 tsp cinnamon powder
- 3 tbsp coconut oil, butter, or ghee (room temperature)
- ½ tsp vanilla extract
- 2 tbsp maple syrup
- 2 cups blackberries
- 3 peaches, pitted and sliced
- 3 tbsp coconut sugar (like this)
- zest from ½ of a lemon
- Preheat oven to 350'F. Grease a pie dish or 8x8 baking dish. Set aside.
- In the food processor, pulse together nuts, almond flour, salt, and cinnamon a few times, until nuts are coarsely broken up. Add fat of choice, vanilla, and maple syrup. Pulse together a few more times, until fat is incorporated and mixture resembles a coarse crumble.Set aside.
- In a large bowl, toss gently toss together blackberries, sliced peaches, coconut sugar and lemon zest. Pour into greased baking dish and sprinkle crumble evenly over the top.
- Bake for 35-40 minutes, until filling is juicy and bubbling and crumble is beginning to brown. Remove from oven. Cool slightly and serve warm.
- Feel free to use any combination of nuts that you like for the crumble. I have used pecans, almonds, hazelnuts, cashews, and walnuts. Even sunflower seeds and pumpkin seeds will work.
- If you do not have coconut sugar, you can substitute maple syrup or honey (3 tbsp) in the filling. The filling will be slightly juicer but will still be delish.