Summer Stone Fruit Crisp

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Peaches, plums, and cherries make up this stone fruit filling. It’s versatile though, so play around with the fruit. Apricots and nectarines would be nice too. I added a light dusting of coconut sugar, cinnamon, arrowroot powder, and chia seeds (the latter two absorbing water) into the filling. The topping is made up of almond flour (or almond meal, if you’d rather), rolled oats, oat flour, coconut oil, maple syrup, and sea salt. It tastes like a cross between an oatmeal cookie and granola without being sickly sweet! I love serving it with Coconut Whipped Cream or vegan ice cream.

Yield
3-4 servings
Prep Time
15 Minutes
Rest time
5 Minutes
Cook time
30 Minutes
Total Time
50 Minutes

Ingredients:

For the filling:
  • 3 peaches, peeled, pitted, and diced
  • 2 plums, peeled, pitted, and diced
  • 1 cup cherries, pitted and halved
  • 1 tbsp arrowroot powder (or cornstarch)
  • 2 tbsp coconut sugar (or other granulated sugar)
  • 1 teaspoon chia seeds
  • 1/2 teaspoon cinnamon
  • pinch of salt
For the topping:
  • 1/2 cup almond flour (or almond meal)
  • 1/2 cup oat flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup (or other liquid sweetener)
  • pinch of salt, to taste

Directions:

  1. Preheat oven to 375°F (190°C) and lightly grease a small 1 litre (4 cup) casserole dish.
  2. Combine the filling ingredients together in a large bowl. Stir until fully incorporated.
  3. In another medium bowl, stir together the almond flour, oat flour, rolled oats, and cinnamon. Add in the maple syrup and coconut oil and mash with a fork (or beat with a hand mixer) until thoroughly combined into a dough. Add salt to taste.
  4. Spoon fruit filling into casserole dish and level out. Crumble the topping over top of the fruit in an even layer. Bake, uncovered, at 375°F (190°C) for around 30 minutes, checking on the topping after 20 minutes. If the topping starts to brown too soon, you can remove it from the oven and cover with tin foil for the rest of the time. The crisp is ready when the fruit is fork tender and the topping is golden.
  5. Cool for 5-10 minutes and serve on its own, or with a scoop of vanilla ice cream or coconut whipped cream.

Note: Use certified gluten-free oats to make this recipe gluten-free.

1 of 4 servings390 calories17 grams7 grams150 milligrams57 grams8 grams29 grams9 grams

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