Blood oranges + strawberries + peaches topped with a crispy oatmeal crust and then drenched in vanilla ice cream makes for the perfect easy summer dessert that’s quick to make and helps use up all those strawberries and peaches in your fridge!
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July was a whirlwind of events and just like that, August is already here. With Mercury Retrograde taking up the majority of July, it’s hard not to feel the heavy affects of the post-retrograde shadow. It’s also hard not to feel like you don’t completely add up too. Something about this last retrograde took a lot out of me. Most of it was filled with grief too which doesn’t help anything. Retrogrades are weird and can be totally funky with the planets moving backwards, thus making everything feel like it’s in the down swing. But, dare I say it? Mercury retrogrades can be a good thing. They teach us stability and patience and show us what we don’t want in our lives.
I feel like a need a life cleansing. That sounds oddly morbid, but I feel like I need a complete refresh. New plants, new wall paper, new paint in the hallway, heck painting the entire outside of our house would be a huge accomplishment! August is my month to clean out the muck and do all of the things on my house I promised myself I would do back in January. How is it already August? August is a tough month for me. Without getting into too much detail, it’s a month that’s bringing up a lot of feelings. Two more months to another year older and I’m tying to sort it all out. I’ve been working on thought reframing. Have you guys tried it? It’s where you reframe your negative thoughts into positive ones. For example, “Two more months to a lot of shitty memories” change that thought too, “Two more months to giving myself a lot of patience and grace.”
More coming soon on everything thought reframing because it’s an important topic to share about. But for now let’s talk about the food. It is August and strawberry and peaches season is here big time! Nearly every local farm is carrying trays of giant, fresh strawberries and peaches so I crafted this delicious dessert that is easy to make and one the entire family will love!
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All you’ll need for this magical gem besides a few simple ingredients is strawberries, peaches, blood oranges or any citrus variety, oatmeal, and ice cream. This fun summer dessert is made with real-food ingredients and cooks up nice and crispy in the oven. It’s also delicious the next morning as a yummy topping on granola or even as a fantastic breakfast side. Besides, fruit for breakfast makes it healthy right? If you haven’t made a fruity crisp with blood oranges yet, then you aren’t truly living.
At first, I made this the traditional way of just adding strawberries and peaches, but then I realized I had a ton of blood oranges on the counter and a lightbulb went off! Why not add freshly squeezed blood oranges and blood orange juice to this recipe? So I did and magic happened! The citrus brings out the vibrant flavor of the strawberries and peaches and give this dessert a total refreshing, summer vibe. My motto is that blood orange in anything makes it better, so in a fruit crisp, it’s a must! I also added special ingredient to make my crisp super buttery and rich and that ingredient would be Graham Crackers. So good!
How are you celebrating August? Are you happy it’s here and ready for fall? If we could just pause summer for a minute, that would be great, but for now, I’m embracing all of it, one delicious dessert at a time.
BLOOD ORANGE STRAWBERRIES AND PEACHES CRISP
BY GENEVIEVE JEROME | FITTY FOODLICIOUS
Blood oranges + strawberries + peaches topped with a crispy oatmeal crust and then drenched in vanilla ice cream makes for the perfect easy summer dessert that’s quick to make and helps use up all those strawberries and peaches in your fridge!
Makes: 4-servings
Prep time: 10-mins
Cook time: 45-minsIngredients:
- 1-cup blood orange juice
- 4-tablespoons Meyer lemon juice (the juice from 1-lemon should do)
- 2-tablespoons arrowroot flour
- 1-pound fresh strawberries, halved
- 1-pound yellow peaches, pitted and sliced (don’t peel!)
- 3-cups blood orange peeled and sliced and cut into halves
- 1-cup coconut sugar
- 4-cups organic oats
- 1-cup organic flour
- ½-cup organic graham crackers
- 2-tablespoons honey
- 1-tablespoon ground cinnamon
- 1-teaspoon Himalayan Sea-Salt
- ½-stick Kerry Gold butter cut ino ½-inch cubes
- Ice cream, whipped cream, or coconut ice cream, optional
- Preheat oven to 350-degrees
- Butter an 8 by 8-inche baking dish, set aside.
- In a medium mixing bowl, whisk together the blood orange juice, lemon juice, and arrowroot powder until smooth. Add the strawberries, peaches, blood orange halves and coconut sugar and gently stir until the fruit is coated.
- Set the fruit aside and prep the oatmeal crumble.
- For the oatmeal crumble topping, in a food processor, combine the oats, flour, graham crackers, honey, cinnamon, and Himalayan sea-salt. Pulse on the medium setting until everything is mixed. Next, add the butter slices, and pulse until the butter resembles small beads. Once everything is combined, the topping is ready to go over the fruit mixture.
- Add the fruit layer to the prepared baking dish, then top the fruit with the oatmeal crumble topping and bake at 350-degrees for 45-minutes until the topping is a nice and golden. Let the cool crisp for 5-minute and serve with ice cream.
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