Summer Stone Fruit Crisp
Ingredients
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
Topping:
- 1/2 cup almond flour (or almond meal)
- 1/2 cup oat flour
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
- 2 tbsp coconut oil
- 2 tbsp maple syrup (or other liquid sweetener)
- pinch of salt, to taste
Directions
- Preheat oven to 375F (190C) and lightly grease a small 1 litre (4 cup) casserole dish.
- Combine the filling ingredients together in a large bowl. Stir until fully incorporated.
- 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.
- Spoon fruit filling into casserole dish and level out. Crumble the topping over top of the fruit in an even layer. Bake, uncovered, at 375F (190C) 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.
- Cool for 5-10 minutes and serve on its own, or with a scoop of vanilla ice cream or coconut whipped cream.
