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It's another one of the diabetics best dessert friends - a fruit crisp. Low sugar and a topping with lots of fat and protein from nuts and butter make it possible. You should make this one even if you can eat more sugar, because it was really delicious. I'll be using that macaroon topping on other fruits too - plums are coming along and they'd be great with this. Cherries next year? You bet. I'd use rhubarb, but it does need more sugar. Really, what fruit wouldn't a coconut macaroon topping go on?
6 servings
1 hour - 20 minutes prep time
allow time to cool
Prepare the Fruit:
6 cups (8 to 12) peaches, peeled and stoned
2 tablespoons arrowroot starch OR tapioca starch
2 tablespoons sugar OR other sweetener
Blanch the peaches by dropping them into a pot of boiling water for 1 minute, then transfer them to a sink or large bowl filled with very cold water. Peel and pit them, leaving them in halves or quarters. Put them in a 1 1/2 to 2 litre shallow baking (lasagne) pan. If rectangular, that would be an 8" x 11" pan. Toss the peaches with the arrowroot or tapioca, and the sugar.
Preheat the oven to 375°F.
Prepare the Macaroon Topping:
2/3 cup rolled oats
1 1/3 cups coarse unsweetened dessicated coconut
2/3 cup finely ground almonds (flour)
2 to 3 tablespoons coconut (palm) sugar
1/8 teaspoon salt
1/2 teaspoon almond extract
1/3 cup cold unsalted butter
Mix the rolled oats, coconut, ground almonds, coconut sugar, and salt in a mixing bowl. Sprinkle the almond extract over them. Grate the butter over them and rub it in until the mixture is moist and crumbly.
Sprinkle the topping evenly over the prepared peaches. Bake for 40 to 50 minutes at 375°F, until the peaches are bubbling and the topping is golden-brown. Let cool to just warm or room temperature before serving.
Last year at this time I made Zaalouk - A Moroccan Eggplant Dish.
Posted in: Ontario Food
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