Fruit crisp pie

A simple yet delicious dessert that is as easy to put together as it is to gobble up

During peach season, I combine ripe peaches and fresh blueberries. In the fall, it’s all about apples. You can’t go wrong during any season—yum!

This recipe passes my healthy-recipe test by delivering a guilt-free way to enjoy a special homemade treat. When it’s warm and bubbly, pair it with a glass of almond or coconut milk and enjoy!

fruit crisp

Serves: 6

Prep time: 10 min

Cook time: 25 min

Total time: 35 min

Ingredients:

3-4 cups fresh or frozen and thawed fruit
1 tablespoon lemon juice
2 tablespoons maple syrup
2 tablespoons cornstarch
½ cup almond meal

½ cup gluten-free oats
½ teaspoon cinnamon
½ teaspoon sea salt
2-3 tablespoons coconut oil (or butter or olive oil)

Prep/cooking instructions:

Preheat oven to 400°F.
Toss fruit with lemon juice and 1 tablespoon of maple syrup in a 9" pie dish.
Mix almond meal, oats, salt, and cinnamon in a mixing bowl.
Add the remaining maple syrup and coconut oil (amount varies, depending on desired consistency), and mix until combined.
Crumble the mixture over the fruit, and bake for 20-25 minutes—until top is browned and fruit is bubbly.

Additional tips:

Depending on the fruit I’m using and how sweet or ripe it is, I may add a little more or less maple syrup
When I’m making this dessert for a big group, I double the recipe and make it in a 13" x 9" glass baking dish

Please be sure to keep in mind any potential food allergies.

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