Healthy Peach Crisp and a Cold Summer Soup


We’re at the cottage for the final time this summer, and I’m already starting to see signs of autumn – a red maple leaf floating in the water, the sun rising later & setting earlier and cold mornings & evenings.

Despite the fact that summer is coming to an end (I don’t want to be a Debbie downer, but it’s true), there is still some amazing local produce in season. I noticed my mother-in-law had a big basket of peaches and tomatoes in her fridge so I was inspired to whip up a couple “last of the summer” recipes this week.

With the peaches, I made a healthy peach crisp, and used the tomatoes to make a cool, refreshing gazpacho (a cold, tomato-based soup that originated in Spain), which makes for the perfect starter on a hot, humid night.

Don’t dismiss summer just yet; enjoy the last days of warm weather and seasonal produce!

Healthy Peach Crisp 

5 ripe peaches, sliced thin
1 tsp. coconut palm sugar*
¼ tsp. cinnamon
1 tbsp. coconut oil, melted (for greasing the pan)

¾ cup coconut palm sugar
½ cup whole-wheat flour
½ cup oats
1/3 cup organic butter, melted
1 tsp. cinnamon

*Coconut palm sugar is considered a healthy sweetener as it doesn’t spike your blood sugar like regular white sugar



Preheat oven to 350 F

Grease an 8 or 9” square baking pan with melted coconut oil or coconut oil cooking spray (available at Costco).

Slice peaches thinly, place in a bowl, add sugar and cinnamon, and stir to combine. Pour peach mixture into baking pan.

Using the same bowl, combine ingredients for the topping and stir until little balls form. Spread topping evenly over sliced peaches. Bake for 35-40 minutes or until fruit starts bubbling up through the topping.

Serve warm with plain Greek yogurt.


Cold Gazpacho Summer Soup
Serves 4-6
Adapted from Food and Wine

5 hothouse tomatoes cut into chunks
½ English cucumber, peeled, halved, seeded & cut into chunks
1 bell pepper, diced
½ cup fresh basil, julienned
1 garlic clove, sliced
1 cup water
1/3-cup extra virgin olive oil
2 tbsp. balsamic vinegar
1 tsp. salt
Hot sauce, for serving
Baguette, for serving



Add all ingredients (except for hot sauce) to a blender or food processor, and pulse until coarsely pureed. Chill in the fridge for a least 2 hours or overnight to allow time for the flavors to blend. Serve cold with hot sauce and a warm, toasted baguette.



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