Peach Coconut and Basil Crumble (serves 8)

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Since going gluten-free and nearly sugar-free, we seldom have dessert. But when the basket of peaches on the kitchen counter is perfuming the air, and the basil is threatening to overrun the kitchen garden, it’s time to get creative and to splurge a bit. I have noticed this year that the addition of basil to a recipe seems to bring out a new depth of sweetness. And this year’s crop of basil is especially tasty, so I wondered, “why not add it to a baked fruit dish?” This is rich enough that a small serving will satisfy a moderately active sweet tooth, especially if you use a sweetened soy, almond, or coconut milk instead of cream when serving. ~ Glyn

Filling
6 ripe yellow peaches, peeled and sliced
¼ c shredded coconut
¼ c finely shredded basil leaves
¼ tsp ground cardamom

Preheat the oven to 375. Slice and layer 3 of the peaches in a 9 inch pie plate. Sprinkle with cardamom. Top with half the coconut and half the shredded basil. Repeat with the remaining peaches, cardamom, coconut and basil. The pie plate should be full, with the top slightly rounded.

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Topping
1 c old fashioned oatmeal
4 tbs melted butter (vegan option: use margarine)
¼ tsp ground cinnamon
¼ tsp ground cardamom
¼ c chopped walnuts
2 tsp agave nectar (or honey, or brown sugar to taste)

Combine the butter, cinnamon, cardamom and agave nectar (or other sweetener). Stir in the oats and the walnuts. Spread evenly over the peaches. Bake at 375 for 30 minutes. Watch to make sure that the oats don’t get too brown. Loosely cover with foil for the last half of the baking time if the topping is cooking too quickly. Serve warm or at room temperature in small bowls with cream or coconut milk poured over.

This entry was posted by Glyn Ruppe-Melnyk.

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