This is the fruit crisp of my dreams.

Bursting with fresh & sweet in-season fruit, topped with a generous layer of crumbly whole wheat oatmeal crisp, and no butter or refined sugar in sight.

It does not get any better than this!

Let’s start with the fruit filling.

I think I choose a different favorite summer fruit every day, but peaches and blueberries have both been exceptionally good lately. You’ll want to choose large peaches that are ripe (sniff the stem end… they should smell sweet) but not too soft; otherwise, they’ll be difficult to slice.

To help make a juicy saucy filling, we’re going to use unsweetened blueberry juice (which I had to take a few sips of before snapping these photos… you know to “test” it). This sweet/tart juice is reduced on the stovetop until thick and syrupy, and is then poured over the fresh fruit.

That’s it! No sweetener at all is added to the filling.

While we’re here, let’s just take a quick closer look at the label of this blueberry juice.

There are so many fruit juices on store’s shelves these days, but most are glorified uncarbonated sodas in terms of how much added sugar they have. Opt instead for a no-sugar added all-fruit juice if possible.

I found the Lakewood brand at Whole Foods, and though quite pricey at $9.99, it uses organic blueberries NOT from concentrate… and nothing else! No sugar, no preservatives, no additional fruit juice. Just “Fresh Pressed Juice and Puree From Whole Ripe Certified Organic Blueberries.”

Perfect!

So the reduced syrupy blueberry juice is poured over the fruit…

… and then topped with a thick blanket of oatmeal crisp topping.

Let’s pull over for a second.

If you prefer a higher ratio of fruit to crisp, you’ll want to halve the topping ingredient amounts. But, let’s be honest, isn’t the topping the best part of a fruit crisp?!

First of all, this raw crisp topping tastes like oatmeal cookie dough; and it’s comprised merely of rolled oats, whole wheat pastry flour, salt, cinnamon, oil, and maple syrup (and not a whole lot of those last two ingredients – in fact, 1 Tbsp or less of each per serving). I literally had to slap my own hands away from eating the raw oatmeal mixture.

And when it bakes to perfection on top of the fruit? Oh, it’s heaven I tell you!

The crumbly granola-like topping sinks into the bubbly fruit filling, creating the ideal (for me) ratio of fruit to crisp.

One of the many great things about a fruit crisp recipe is that you can swap in different fruits depending on taste preference and seasonality. This summer, try cherries & nectarines or apricots. In the fall, you can bet that I’ll be trying this recipe with apples. You’ll just want to use a corresponding unsweetened fruit juice; many grocery stores carry apricot juice, and apple juice is everywhere.

Regardless of the type of fruit you use, any crisp simply begs for a scoop of vanilla ice cream or frozen yogurt… or a few dollops of Greek yogurt if you’re enjoying leftovers for breakfast, which of course I did ;).

Another nice aspect of fruit crisps is that you can serve them at any temperature, which means you can easily make this in advance to serve at room temperature for a 4th of July celebration tomorrow! Choose your favorite locally grown organic fruit, serve the crisp with ice cream, and you have a crowd-pleasing all-American dessert worthy of the holiday.

Blueberry Peach Crisp

by Lauren Zembron (adapted from Apple Blueberry Crumble as seen on Sage Recipes and The Kind Diet)

Name:	Blueberry Peach Crisp
Cuisine	American
Prep Time	15 minutes
Cooking Time	40 minutes
Total Time	55 minutes
Servings	8 servings
Yield	1 9×13-inch dish

Keywords: bake breakfast dessert vegan vegetarian July 4th crisp American summer

Ingredients (8 servings)

Ingredients for the fruit filling

• 3 large ripe but slightly firm peaches, preferably organic, pitted and thinly sliced (no need to peel)
• 1 pint blueberries, preferably organic
• 1 Tbsp freshly squeezed lemon juice
• 1 3/4 cup unsweetened blueberry juice (not from concentrate), preferably organic, divided use
• 1 Tbsp arrowroot powder
• 2 tsp pure vanilla extract
• pinch of salt

Ingredients for the crisp topping

• 2 cups old-fashioned rolled oats
• 1 1/2 cups whole wheat pastry flour
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/3 cup neutral-flavored vegetable oil
• 1/2 cup pure maple syrup, preferably grade B

Instructions

Preheat oven to 350°F. Toss the sliced peaches, blueberries, and lemon juice together and spread in an even layer in a 9 inch baking pan.

For the filling: Heat 1 1/2 cups blueberry juice in a small saucepan set over medium-high heat until simmering. Meanwhile, in a small bowl, whisk together the remaining 1/4 cup blueberry juice and arrowroot powder until no lumps remain. Whisk the arrowroot “slurry” into the simmering blueberry juice. Bring mixture to a low boil, reduce heat to medium-low, and let simmer until mixture is has thickened and reduced by half – whisking every now and then – about 20 minutes. Remove from heat, stir in vanilla extract and salt, and pour over the fruit in the pan.

For the crisp topping: In a medium mixing bowl, combine the oats, flour, salt, & cinnamon; whisk to combine. Stir in oil and maple syrup; stir to combine. Evenly crumble the crisp topping over the fruit.

Cover with aluminum foil and bake at 350°F for 30 minutes (you’ll probably want to place a baking sheet underneath the crisp to catch any overflow). Remove the foil and bake for an additional 20 minutes, until the crisp topping is golden brown and the fruit filling is hot and bubbling.

Let sit at room temperature for at least 20 minutes before serving.

Estimated Nutrition Per Serving

• Calories: 320 calories per serving.
• Total Fat: 14g per serving.
• Saturated Fat: 8g per serving.
• Cholesterol: 30mg per serving.
• Sodium: 70mg per serving.
• Total Carbohydrates: 49g per serving.
• Dietary Fiber: 5g per serving.
• Sugars: 31g per serving.
• Protein: 3g per serving.

Please note that these nutritional values are approximate and can vary depending on factors such as the specific ingredients and brands used in the recipe. It’s always a good idea to use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions. Enjoy your Blueberry Peach Crisp!

Blog Bites IV is a culinary masterpiece that combines a harmonious blend of flavors and textures, creating a dish that will leave your taste buds dancing with joy. This recipe is perfect for both seasoned chefs looking to impress guests and beginners eager to explore the world of gourmet cooking. Let’s dive into the delectable details of Blog Bites IV.

Name	Blog Bites IV
Cuisine	American
Cooking Time	25 minutes
Total Time	0 minutes (No cooking)
Servings	25 minutes
Servings	12 servings
Yield	12 Blog Bites

Ingredients

• 1 cup of Creativity, finely chopped
• 1/2 cup of Research, well-sourced
• 1/4 cup of Wit, finely minced
• 2 tablespoons of Visual Appeal, finely crafted
• 3 teaspoons of Engaging Writing, eloquently expressed
• Pinch of SEO Optimization, for that extra kick

Instructions

Preparing the Blog Base

In a large mixing bowl, combine Creativity, Research, Wit, Visual Appeal, Engaging Writing, and SEO Optimization.

Mix gently but thoroughly until all ingredients are well incorporated.

Shape the mixture into bite-sized portions, ensuring each one is packed with flavor and style.

Crafting the Flavorful Content Filling

In a separate bowl, combine Information, Originality, Relevance, Visuals, and Authenticity.

Stir vigorously to create a rich, informative filling that complements the Blog Bites perfectly.

Assembling Blog Bites IV

Carefully hollow out each Blog Bite to create a space for the filling.

Spoon the Flavorful Content Filling into each hollowed Blog Bite, ensuring it’s packed to the brim with valuable content.

Seal the Blog Bites by gently pressing the edges together, creating a seamless fusion of base and filling.

Presentation

Arrange the Blog Bites IV on a beautifully designed platter, allowing the Visual Appeal to shine.

Garnish with a sprinkle of Keywords for that final touch of SEO magic.

Serve with a side of Engaging CTA (Call to Action) for an interactive experience.

Serving Suggestions

Blog Bites IV pairs exceptionally well with a fresh, insightful blog post and a glass of Engagement from your audience. This dish is best enjoyed while hot, so share it promptly with your eager readers.

Estimated Nutrition Per Serving

• Calories: 120 kcal
• Total Fat: 6g
  • Saturated Fat: 2g
  • Trans Fat: 0g
• Cholesterol: 10mg
• Sodium: 80mg
• Total Carbohydrates: 15g
  • Dietary Fiber: 2g
  • Sugars: 1g
• Protein: 3g
• Vitamin D: 0%
• Calcium: 2%
• Iron: 4%
• Potassium: 2%

Blog Bites IV is a culinary triumph that marries creativity, research, and engaging writing in one delectable package. Whether you’re a seasoned blogger or just starting out, this recipe is sure to captivate your audience and leave them craving for more. So, roll up your sleeves, fire up your keyboard, and let the culinary journey begin!

1. I found this One Pot, Creamy Mac and Cheese by White on Rice Couple on Pinterest.

I used whole wheat shells, 3/4 cup 50% reduced fat sharp cheddar cheese + 1/4 cup pecorino romano cheese, organic 1% low fat milk, and added in 1/8 tsp cayenne pepper & 1/4 tsp paprika.

I finished the mac & cheese off with crumbled crisp applewood smoked bacon and fresh parsley and served some roasted broccoli (olive oil, s & p; roast at 400°F until crisp, about 15 minutes) alongside.

The creative technique of cooking the pasta in milk and then melting in the cheese resulted in perfectly al dente shells enveloped in a creamy cheesy sauce. In other words, exactly what you want in stove top mac & cheese – without needing to make a roux!

2. Given how much both John and I liked my Chicken Parmesan Burgers, I had a feeling we would feel the same about these Chicken Taco Burgers from Elly Says Opa!

As a rule of thumb, I stretch 1/2 lb of chicken between 3 burgers – I find it to be the perfect amount of meat. Other slight changes I made were to use both green and red onion, sub in cilantro for the parsley, add in ground black pepper, and the following technique for forming cheese-stuffed patties: form meat mixture into a ball, make an indentation in the middle with your thumb, insert a 1 inch cube of cheese, (pepper jack in this case), push the meat mixture over the cheese so it is no longer visible, and finally flatten the ball slightly into a patty (I prefer a thicker patty – about 2 inches thick).

I served the burgers on whole wheat buns with baby romaine, thick tomato slices, and a mixture of avocado, Greek yogurt, mayonnaise, lime juice, and s&p… with Alexia Chipotle Sweet Potato Fries on the side.

As suspected, John and I both really liked these burgers!

{photo courtesy of Instagram on my iPhone}

3. I made this Pumpkin Cornbread (using white whole wheat flour) from Sugar Cooking (originally from Sugar Crafter) specifically to serve alongside my Pumpkin, Sweet Potato, & Black Bean Chili, (recipe to be posted soon), but it is definitely tasty enough to eat solo.

Think warmly spiced pumpkin muffin meets sweet cornbread.

Whether you crumble this cornbread over chili, toast it and slather it with butter, or drizzle it with maple syrup, you are sure to love it!

4. I whipped up a half batch of Angela’s Mini Cinnamon Sugar Pumpkin Spiced Doughnuts on Sunday morning after a run. I figured I should fit in a workout before making these little cuties because they looked too good on Oh She Glows to stop at just one.

I was right; three warm doughnuts disappeared within minutes ;).

These tender spiced doughnuts (I made ‘em with all whole wheat pastry flour) – dunked in melted Earth Balance buttery spread and dusted with cinnamon and sugar – are absolutely as delicious as they sound.

If you do make these treats, be forewarned: you will literally need to drag yourself away from them to keep from scarfing the whole darn pan!

5. Kristin’s (The Kitchen Sink Recipes) Maple Baked Beans marks the first time I’ve made the classic barbeque side dish from scratch, and the 5 hours of sweating while the oven heated our already warm apartment definitely paid off.

The beans ended up tender without being mushy, and were enveloped in a sweet & slightly smoky sauce that was finger lickin’ good.

Get ready for even more pumpkin recipes next week!