Cranberry Peach Crisp

Cranberry Peach Crisp

Peaches and cranberries are lower-calorie fruits than most, yet they’re high in complex carbohydrates, which keep you fuller longer and subsequently help you eat less throughout the day.


5 cups peaches, sliced
3 cups frozen berries
1/2 cup dried cranberries (apple juice infused)
1 tsp ground ginger
2 tsp ground cinnamon
optional: ¼ cup coconut sugar

2 tablespoons coconut butter
1/4 cup hemp seeds
¼ cup sunflower seeds
½ cup sesame seeds
½ cup pumpkin seeds
1 tsp ground nutmeg
2 tsp ground cinnamon
¼ cup honey
1 cup quinoa flakes
Optional: a pinch of sea salt (1/2 TSP)
1 tbsp Mesquite or Maca powder


1.Preheat the oven to 400 degrees F.
2. Mix together the peaches, cranberries, berries, coconut sugar, ginger, and cinnamon in a large bowl until well combined.
3. Mix together the coconut butter, seeds, nutmeg, cinnamon, honey, and quinoa flakes in a small bowl.
4. Fill a 9 x 13 baking dish with peach filling. Spread an even coating of topping over fruit.
5. Bake for 12- 15 minutes, or until light golden brown. Serve warm.

Recipe by Julie Daniluk, R.H.N.