My kids love sliced apples with peanut butter to dip them in.
My 13 yr old invented a dessert for me of sliced fresh pears sprinkled with cinnamon and drizzled with just a little melted chocolate (he melted dairy free dark chocolate chips in a small bowl in the microwave)...It was DELISH!!
I also have been making blueberry peach crisp with the fresh michigan blueberries and peaches that are so plentiful now. It feels like a decadent dessert, but is really good for them!
4 cups peeled sliced peaches
1 1/2 cup blueberries
1 tablespoon lemon juice
2 teaspoons sugar
1/2 teaspoon McCormickÂ® Pure Vanilla Extract
3 tablespoons cornstarch
2 teaspoons McCormickÂ® Cinnamon, Ground
1 1/2 cups quick-cooking oats
3/4 cup walnuts, finely chopped
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 Tbs. ground flax seed
1/4 teaspoon salt
Preheat oven to 350 degrees. Line peaches and blueberries in a casserole dish. Sprinkle with lemon juice, sugar and vanilla. Mix cornstarch and cinnamon together and add to fruit. Toss gently to coat.
Combine oats, walnuts, maple syrup, vanilla, cinnamon, flax seed and salt in a bowl. Stir to mix, then spread evenly over fruit.
Bake until fruit is tender, and bubbly about 35 minutes. Let stand 5 to 10 minutes before serving.
Note: this recipe is a combination of a recipe from Jennifer Raymond for Apple Crisp (topping) and a McCormick recipe for Peach-Blueberry Crisp (filling), except I added a touch of sugar to the filling.
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