Summer In A Dessert
Now that summer is finally here, that means one of our favorite fruits are in season - peaches! Can you think of anything better than biting into a juicy ripe peach? Its sweet, slightly tart flavor profile makes it the perfect candidate for a baked dessert. Plus, June 21st is National Peaches N' Cream Day, so what better way to celebrate?!
Apart from their amazing taste, LivBar loves the health benefits that come along with eating peaches. Like many fruits, peaches carry antioxidant compounds that can help protect your skin, heart health, and even ease allergy symptoms - perfect for allergies that come with warmer weather! You can learn more about the health benefits of peaches here.
For this recipe we created a gluten free streusel that is sure to be your go-to for pies, crisps, and more! We paired gluten free oats, coconut sugar, cinnamon, and our Ginger Lemon Turmeric LivBar to give you the perfect crunchy topping for your baked peaches.
If the peach and streusel combination weren't enough, we decided to take this recipe to the next level with our homemade Paleo Caramel Sauce. It's the best paleo, vegan, dairy free caramel sauce we have ever had and it truly is the cherry on top.
Gluten Free Streusel Stuffed Baked Peaches with Paleo Caramel Sauce
3 medium ripe peaches - halved and pitted
1/4 c gluten free all purpose flour - we love Bob's Red Mills
1 Lemon Ginger Turmeric LivBar
3 tbsp coconut sugar
3 tbsp coconut oil - NOT melted
1/2 tsp salt
1/8 tsp cinnamon
Dairy free ice cream or whipped cream to top - optional
Preheat your oven to 350 degrees while you prep.
Carve out a little bit of the flesh of each peach half with a spoon so there's a little more space for the streusel. Place the prepared peaches in a small baking dish and set aside.
To make the streusel, combine your oats, flour, coconut sugar, salt, cinnamon, crumbled LivBar, and mix to combine.
Add the coconut oil and mix with your hands and break up the coconut oil until you reach a crumbly texture.
Sprinkle the streusel mixture evenly over each peach half until you have used up all of the mixture.
Bake for 30-40 minutes until peaches are soft.
Let cool for 15 minutes and top with dairy free whipped cream and our Paleo Carmel Sauce.