Any Fruit You Like Crisp
Vegan, gluten-free, oil-free, refined sugar-free, soy-free
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This fruit crisp will work with just about any kind of fruit you like! My all-time favourite combo has to be classic apples and pears. In this photo, I used fresh strawberries, buttery mango, and tangy lemon to create a naturally sweet, gooey crisp with a crunchy almond-oat-coconut topping featuring thinly sliced almonds, oats, and shredded coconut. Serve this crisp as a healthy weekend breakfast or alongside a brunch. I especially love it after it’s chilled in the fridge overnight—the syrup thickens and the leftovers are irresistible the next morning. To turn it into dessert, add a scoop of non-dairy ice cream!
Yield
8 servings
Prep Time
30 Minutes
Cook time
40 Minutes
Total Time
1 Hour, 10 Minutes
Ingredients:
For the filling:
- 7 1/2 to 8 cups fresh fruit*
- 1 to 1 1/2 tablespoons arrowroot powder**
- 3 tablespoons coconut sugar (or cane sugar)
- 1 tablespoon (15 mL) fresh lemon juice
- Lemon zest, to taste, if you like more lemon flavour
For the topping:
- 1 cup gluten-free rolled oats
- 1 cup thinly sliced almonds
- 1/3 cup almond meal or almond flour
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon fine grain sea salt
- 1/4 cup (60 mL) pure maple syrup
- 1/4 cup (60 mL) virgin coconut oil, melted
Directions:
- Preheat oven to 375°F (190°C). Lightly grease an 8- to 10-cup casserole dish with a light-tasting oil.
- For the filling: Place the chopped/sliced fruit in a medium bowl and sprinkle the arrowroot powder on top. Toss until the fruit is coated.
- Stir in the sugar, lemon juice, and zest (if using). Pour the fruit mixture into the prepared dish and spread out evenly.
- For the topping: In a medium bowl, stir together the oats, almonds, almond meal/flour, coconut, cinnamon, salt. Pour on the maple syrup and melted coconut oil and stir until combined and no patches of flour remain.
- Sprinkle the topping all over the fruit mixture in an even layer.
- Cover the dish with foil and poke a few holes in the foil. Bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes until the topping is golden and the filling is bubbling up around the sides.
- Let the crisp cool slightly for about 5 minutes or so. Serve with a scoop of non-dairy vanilla ice cream, coconut whipped cream, or simply on its own. Store in the fridge, covered, for 3 to 5 days.
- * Tasty fruit combos to try out in this crisp: Apple and pear (or simply just apples—peel first), blackberries and peaches, or strawberries and mango. The sky is the limit!
- ** For "watery" fruit like strawberries and mango, I recommend using 1 1/2 tablespoons arrowroot powder. For "drier" fruit like apples, I recommend using 1 tablespoon arrowroot powder.