Four years ago I was listening to "Everybody Talks" on repeat all day, every day.
Four years ago I was deep in a 1950's fashion phase. Big bows and lots of red lipstick.
Four years ago I spent a whole lot of time in the doctor's office.
Four years ago I had no notion of how to use a camera.
Four years ago I would have thought this dessert was wayyyy too simple.
Four years ago I had no interest whatsoever in the man that I am about to marry.
Four years ago this blog was just beginning in a very inconsistent, Tumblr-like fashion.
So much changes in a year, nonetheless four years. I much prefer the person I am today over the lady I was when I first dipped my toes into the internet. There is still so much I do not know, and I am even more aware of that fact today than I was several years ago. But, growth is always happening and it's a joy to learn, and grow, and change. I have learned to be more thankful, more content, and more concerned about meaningful evolution, rather than absolute perfection.
To celebrate the past few years and the official beginning of Summer, I made us dessert. The most wonderfully simple, summertime dessert.
This dessert is your new best friend. Give it a hug and say hello, because you're going to love this.
It's incredibly easy and quick to make. It’s customizable, gluten-free, and can even be vegan (for those of us who have those weird anti-butter friends)! It is healthy-ish and guaranteed to please kids and adults alike, unless your friends are really weird and do not like fruit, cream, or delicious crunchy toppings.
I really want you to make this dessert because I think it will make you happy. It’s like a pie, but for cheaters who just want a nice treat after Monday night dinner.
I was running into Trader Joe’s “really quick” the other day, when I noticed that they had just restocked their produce section. Every angle of my view was billowing with fresh fruits and vegetables at the peak of ripeness, but my gaze fell upon the golden side of the botanical spectrum.
While nectarines and apricots were not on my list, once I gently felt their tender flesh which signaled utter perfection, I could not leave them in their wooden crates - they needed to come home with me. I was not in the mood for pie-making or crumble-baking that day, I wanted to create the Summer dessert that we all want to eat and actually feel like making after a long, humid day.
I snatched up a can of coconut cream, because whatever I ended up making would be instantly improved by coconut cream, and walked out of the store with high hopes and more groceries than I had anticipated.
This dessert does not require any preheating of the oven, a welcome treat for those of us with small kitchens that turn into saunas come summertime. This crisp-like topping is full of the familiar flavors we love, and it all comes together on the stovetop.
Oats, shredded coconut, and sliced almonds - though you could really use any nuts that you like - are toasted.
Then, melted butter, brown sugar, salt, and cinnamon are added, creating a salty-sweet, crunchy topping for our fruit.
This topping is also a great thing to keep on hand for last minute desserts, or for jazzing up your morning yogurt.
Now you must make the decision of whether or not you would like to make this dessert vegan.
If so, just top your warm fruit with a spoonful of coconut cream that you have sweetened with a little bit of honey.
I chose to go half and half and used a combination of heavy cream and coconut cream. Coconut cream is a bit rich for me on its own.
Four years and counting of recipes, ramblings, picture-editing, learning, eating, and utter delight! Thank you so much for spending them with me.
Sincerely,
Pedantic Foodie
The Lazy Lady’s Summer Dessert
serves 6 (but you can half, or double, or multiply the heck out of this recipe)
for the topping
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 3 tablespoons brown sugar
- 1/4 cup finely shredded, sweetened coconut
- 1/4 cup old fashioned oats
- 1/4 cup sliced almonds
- 2 tablespoons unsalted butter, at room temperature
Use a fork to combine ground cinnamon, salt, and brown sugar in a small bowl.
Combine coconut, oats, and almonds in a nonstick frying pan and place over medium heat. Toast, stirring often, until the coconut and almonds are fragrant and deep golden in color. Add the butter to the pan.
Once the butter has melted, remove the pan from the heat, and add the brown sugar mixture. Stir until all the ingredients are well combined and evenly coated.
Spread the crumble topping out onto a piece of parchment paper and allow to cool while you prepare the other components.
for the fruit*
- 3 ripe nectarines, halved and pitted
- 6 ripe apricots, halved and pitted
- 3 tablespoons coconut oil
Set your grill to medium high heat.
Use a paper towel to coat the grates of the grill with coconut oil. (You will want to make sure that your grill is nice and clean for this!)
Place the halves of the fruits cut-side down on the grill and cook, covered, for about three minutes. The fruit should be just slightly softened.
Allow the fruit to cool for several minutes while you prepare the cream.
*While I used nectarines and apricots, you could really use any semi-firm fruit here. Peaches, pineapple, or pears would all be great options!
for the cream & assembly
- 1/2 cup heavy cream
- 1/2 cup coconut cream
- 1 tablespoon orange blossom honey
- grilled fruit
- crumble topping
Place the heavy cream in a large bowl and beat with an electric mixer until soft peaks form.
Add coconut cream and honey and beat until smooth.
Place several halves of fruit in a bowl and top with a spoonful of cream and several tablespoons of the crumble topping. Serve immediately. Enjoy!
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