Baked peaches with coconut date crust


Yes, It’s peach week. Can’t help it. You have to eat them when’s the season. So, I was thinking of making an easy dessert. In autumn we usually make baked apples or apple crumble. I wanted something similar, with a summer twist. With peaches.

Since I’m trying to make desserts without any sugar, peaches are pretty great. They’re so sweet you don’t have to add any sugar at all. It’s a bit more complicated when it comes down to making crusts. But a couple of dates will help. When finely chopped, they get sticky enough to bind all the ingredients. And they add a wonderful caramel flavor when baked.


Rolled oats and coconut work great together. The oats add a lovely rustic flavor and texture, and coconut reminds you of summer.



Ingredients (serves 3):

  • 420 g peaches
  • 40 g rolled oats
  • 40 g coconut flakes
  • 30 g cooled butter or coconut oil
  • 25 g pitted dates


  1. Cut peaches in even pieces. You can leave the skins on.
  2. Grind half of the rolled oats (optional).
  3. Chop dates really fine.
  4. In a separate bowl mix both rolled oats, coconut and dates. Add butter or coconut oil and crumble with hands.
  5. Put peaches in a baking dish and add a bit of butter. Sprinkle with coconut mixture on top.
  6. Bake 20-30 mins at 180ºc.
  7. It might looks messy on the plate, but it will wipe you off your feet! Enjoy!



Peach and tomato salad with basil vinaigrette


When I stepped out on my balcony, I saw this little tomato hearts and I said to myself: Caprese! An italian classic, combining all the essential colors and flavors: red, green, white. Tomatoes, basil, mozzarella.


But since I went completely crazy this week by buying something like 10 kilos of homegrown peaches that I’m putting everywhere now, I thought why not combining them with sweet tomatoes. This is how I came up with this Caprese upgrade.


And instead of putting basil leaves only on top, I made a faux vinaigrette: basil leaves, good extra virgin olive oil, some garlic, lemon juice and a pinch of salt. This is also a good way to use basil in case you don’t know what to do with it. Olive oil acts as a natural preservative, so this can be make ahead and stored in a fridge for couple of days. Just don’t forget to take it out on time since a high quality virgin olive oil will harden in fridge.


  • tomatoes
  • peaches
  • mozzarella
  • basil leaves

For basil vinaigrette:

  • bunch of basil leaves
  • juice of half lemon
  • pinch of salt
  • garlic clove
  • good amount of virgin olive oil (sth. like 1 dl)


  1. Mix basil, salt and garlic in a mortar. While mixing add first lemon juice, and than gradually olive oil.
  2. Cut peaches and tomatoes. Tear mozzarella in big chunks. Assemble.
  3. Sprinkle with vinaigrette and garnish with some basil leaves.