Recipe – Raw or Baked Fruit Crisp

Peach—The Perfect Fruit

The peach is a type of stone fruit that encloses a seed within a hard stone or pit inside the fruity flesh. It is a member of the rose family distinguished by its velvety skin, also belonging to the same family of trees as the almond, thus the kernel’s remarkably similar taste to an almond.

Peaches originated in China, were then brought to India and the Middle East where they were introduced to the Europeans. Spaniards brought peaches to South America and the French introduced them to Louisiana. The English took them to their Jamestown and Massachusetts colonies. Columbus brought peach trees to America on his second and third voyages.

Nectarines and peaches are the same species. The skin of the nectarine lacks the fruit-skin trichomes (fuzz) characteristic of a peach, a mutation in a single gene thought to be responsible for the difference.

Peaches are more than a delicious fruit. They are incredibly nutritious, filled with necessary vitamins and minerals. Peaches are a rich provider of vitamin A, beta-carotene, and vitamin C. They are also a good source of vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B-6, folate, and pantothenic acid. They also offer a rich treasure of minerals such as calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, and copper.

Peaches can be eaten raw, juiced, dried, baked, broiled, sautéed, added to salads, salsas, blended into smoothies, used in desserts.

Recipe – Raw or Baked Fruit Crisp


3 cups chopped fruit [stone fruit and berries (i.e., peaches, blackberries)]

1/8 tsp. cardamom

1/8 tsp. coriander

1 drizzle maple syrup or honey

1 drizzle coconut oil (if baking)


1/2 cup unsweetened shredded coconut

1/3 cup almond flour or 1/4 cup coconut flour

1/8 tsp. cardamom

1/8 tsp. coriander

sea salt, pinch

1/4 cup raw pecans

2-3 medjool dates, pitted (more for sweetness/texture)

1 Tbsp. maple syrup or honey

1-2 Tbsp. drippy coconut butter, optional (blend coconut shreds in high-speed blender until butter-like)

1 Tbsp. melted coconut oil (if baking)


Add fruit of choice to an oven-safe dish (if baking), or to a serving bowl. Top with cardamon, coriander, and maple syrup or honey; toss to combine.

To a food processor or blender add shredded coconut, almond or coconut flour, cardamom, coriander, salt, pecans, and dates, maple syrup or honey, coconut butter and coconut oil (if baking); pulse until a loose meal is achieved, being careful not to over-blend.

If too dry, add more dates or maple syrup and pulse. Taste and adjust flavor as needed. Spoon over raw fruit for baking.

If baking, bake for 20-28 minutes at 325 F. or until fruit is tender and topping is golden brown.

Enjoy raw or baked. Top with dairy-free yogurt, ice cream, or whipped topping.