Peach Crumble

Found this recipe in the Martha Stewart magazine but adapted it based on my own healthy pantry, & it worked perfectly! When I experience success, you better believe I'm going to share it! FYI, I've tried soooo many recipes that call for protein powder, and it usually ends up tasting, well, proteiny. Don't trust pretty pictures. If it sounds gross, it probably is. So I opt not to use protein powder in most of my baking. If I'm going to put in the effort, I want it to be tasty, not merely edible! I want my family to enjoy it, too! This is the Real Fit for Real Life way! Hallelujah, praise coconut oil! My treats are to be enjoyed in moderation, as all food should. Often when we use protein powders or find a recipe on a healthy-site, we think it's a free-for-all on portion sizes. Don't be a dummy. That's all I'm sayin.

Preheat oven to 375. Rub an 8x8 pan with coconut oil & line with parchment paper.

Beat 1/2 c. coconut oil with 1/2 c. raw sugar & 1/2 c. raw honey about 3 minutes. Add 2 c. oat flour (I grind my own in the Blendtec) & 1 tsp coarse salt. Beat until dough forms but not too smooth. Press 2 1/2 c. of flour mixture in bottom of pan.

Stir together 3 1/2 c. fresh diced peaches, dash of Truvia, 2 tbsp coconut flour, 1 tbsp fresh lemon juice, 1/2 tsp coarse salt. Pour into crust & crumble remaining flour mixture on top in clumps. Bake about 1 hours. Let cool 20 minutes.

If you're feelin' frisky, top with some Cool Whip or vanilla ice cream. I simply put mine in a bowl with some chilled vanilla soy milk. Yummmmmy, and a lot less guilt!