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Parve
Easy
1 Hour
Diets 
The inspiration for this dish is obviously Brynie herself. Brynie is the queen of making delicious food for a crowd with a healthful twist. She never sacrifices on flavor, her results are always gorgeous, and you’d never know that you’re eating something with better-for-you ingredients. This fruit-based dessert has a sugar cookie base made with no refined sugar, and the cream is made with coconut cream instead of whipping cream. Of course, feel free to sub, but don’t knock the coconut whip until you try it! It really complements the sweet and tart roasted peaches perfectly. Luckily, I live in the same neighborhood as Brynie, so I can honestly say that after knocking on her door with a sample, this elegant dessert is also Brynie approved!
3 peaches or nectarines, sliced into thin wedges, unpeeled
1 tablespoon Gefen Maple Syrup
1 tablespoon Heaven & Earth Coconut Sugar or brown sugar
1/4 heaping teaspoon plus 1/2 teaspoon cinnamon, for sprinkling
1/4 heaping teaspoon ground ginger
1 and 1/2 cups 80% whole spelt flour
1/3 cup Gefen Maple Syrup
1/3 cup Tonnelli Avocado Oil
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
pinch salt
1 cup chilled coconut cream, only the solid part
2 teaspoons vanilla extract
1 cup (parve) white chocolate chips, melted
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Arrange sliced peaches or nectarines on a baking sheet.
In a bowl, mix the maple syrup, coconut sugar or brown sugar, 1/4 heaping teaspoon cinnamon, ginger, and oil. Pour onto the peaches and toss to make sure they all get evenly coated. Bake for 17–20 minutes.
Mix all the crust ingredients in a bowl. Place two tablespoons into each muffin tin, allowing the dough to come up the edges to resemble a bowl. You should get eight cups, with dough left over for later.
Lower the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
Place the muffin tins in the oven for 10 minutes. Take them out, place a generous layer of peaches into each cup, and crumble the leftover pie crust evenly over the cups.
Mix the sugar and 1/2 teaspoon cinnamon. Liberally sprinkle the top of each pie with the cinnamon-sugar mixture. Put them back in the oven for another 10 minutes.
Whip the coconut cream and vanilla until soft peaks form. Then, gently fold in the melted white chocolate. You may need to whip it again to maintain the stiff peaks.
Place the cream in the fridge until ready to serve.
To serve, gently take the fruit cup out of the muffin tin and place it on a plate.
Place a dollop of white chocolate cream on top and enjoy!
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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Hi this recipe looks like a winner in my house!! If I don’t have peaches can I use apples instead? And will the cooking be different timing?
Thanks!
Hi! Sure, you can use apples. You may need to cook this for a little longer since peaches are softer than apples. Sounds like a great recipe, I hope everyone in your home enjoys!
-Chana Tzirel from Kosher.com