Peach Season ……

I can’t even explain how excited I am to share this post today. I have two reasons. The first reason is that starting next week, after our little man starts first grade, I will be bumping my recipes up to two a week. So, double the YUM! I am going to aim for a sweet and a savory recipe each week with a plan of trying to share three a week by the time fall rolls around. In saying that, if you have a favorite you want made healthier, shout it out. I will see what I can do. The second reason I am excited to share this post is the recipe. I just love it when I can share a recipe that is easy, tasty, healthy, but also able to be used in just about any setting. This recipe is super versatile, it can be used for any occasion from a BBQ to a dinner party.

Somehow, I missed peach season last year. This year I figured that since we are in Georgia, the peach state, there wasn’t any excuse for me to miss it this time around. Strangely though, our peaches aren’t coming from Georgia, they are being shipped in from South Carolina. What is that all about? I really wanted to go to a U-pick and just pick my own, but time, and weather, just didn’t permit it. It is about 90 degrees before 10:00 am (or at least it feels like it.) so getting out to the orchard just didn’t happen. The good news is that I was able to get some beautiful peaches from Kroger and they worked just fine.

I’m not a huge fan of fruit desserts. To me heated fruit is just unnatural. I have to admit that this dessert really changed my mind, and I fell in love. I think what I liked the best is that it wasn’t mushy because of the short cooking time, and it wasn’t overly sweet. I wanted to do a take on a pie and a crumble and thought that it would be a perfect way to use up the egg roll wrappers from the Veggie Spring Roll recipe I had posted the week before. It was a total win. The edges of the edible bowl are crispy, and the base is chewy. The good news is that it is also good after it has cooled and been put in the fridge. I didn’t even heat it up. I just topped it with some more coconut whipped cream, and ate it without a fork. SO GOOD!

Right now, all I am doing by explaining how great this dessert is, is keeping you from making it. It is really too simple to not make. And don’t forget the coconut whipped cream. It is lightly sweetened to perfection and it just brings the entire dessert together. This dessert is 77 calories if you leave it bare, and around 100 calories if you top it with a tablespoon of coconut whipped cream.  It is delicate, and delicious. So, grab a couple of peaches, some egg roll wrappers, a combo of Sugar 2.0 and some brown sugar and you are set. Now you can sit back, relax, and enjoy!

What is your favorite fruit dessert?

What recipes would you like to see in the future?

Peach Crisp Cups with Sweet Whipped Coconut Cream

By Angie Gouchenour

8 servings

Ingredients

8 egg roll wrappers 3 ¾” wide (You will need to cut a small strip off the side to achieve this)

Filling

2 cups sliced peaches (4 small peaches or 2 large. If large cut the slices in half) medium slice

2 Tablespoons Sugar 2.0

2 teaspooons water

1 teaspoon corn starch

1 teaspoon cinnamon

Crumble

1 Tablespoon coconut oil chilled

2 Tablespoons white wheat flour

2 teaspoons non gmo brown sugar

Sweet Coconut whipped cream (optional) (Add 1 Tablespoon Sugar 2.0)

Directions

Preheat the oven to 400’f

Trim one side of the egg roll wrappers to make them square (You can spray the trimmed pieces with water, sprinkle with cinnamon and Sugar 2.0, and toss them in the oven until brown.)

Place the wrap squares gently in a muffin tin. Just allow the folds to happen. Each will be different.

Cook in the preheated oven for 4 minutes

Remove from the oven and set aside

REDUCE HEAT TO 350’f

In a fry pan combine the peaches, Sugar 2.0, water, cornstarch and cinnamon

Cook over medium heat on the stove top for 3 min, just to soften and glaze the peaches

Allow the peaches to slightly cool while making the crumble topping

Using a fork mash together the chilled coconut oil, flour, and brown sugar until it crumbles

Separate the peaches between the 8 cups with the slices standing up

Sprinkle the crumble evenly over the peach mixture

Cook in preheated oven for 9 minutes

Remove and allow to cool on a rack

You can top with some whipped coconut cream if you would like!