Vegan/Paleo Fruit Crisp

I am so happy to get back into my kitchen! I’ve had my head down getting the TRC Cleanse launched and now I get to have a little creative down time.

I’m starting back slow n easy with this quick simple little dessert that’s naturally sweet.

This started off as a berry crisp but you can use whatever berries, apples, peaches you have around-whatever is in season-fresh or frozen.  The naturally sweetened fruit is topped with a crispy grain-free topping which makes it the perfect plant-based, gluten-free dessert!

PREP TIME  10 minutes, COOK TIME  45 minutes, TOTAL TIME  55 minutes

Filling

  • 7-8 cups mixed organic berries (you can use frozen or fresh berries here. If using frozen they must be completely thawed and most of the juice drained) *
  • 2 Tbsp arrowroot starch (or cornstarch or gluten-free flour)
  • 1 Tbsp lemon juice

CRISP

  • 1 cup almond flour (or almond meal)
  • ⅔ cup shredded coconut 
  • 1 cup roughly chopped pecans (or other nut of choice)
  • 1/2 tsp. ground cinnamon
  • ½ cup coconut sugar or succanat
  • ½ tsp sea salt
  • 4 Tbsp coconut oil or butter
  • 2 Tbsp maple syrup (optional and depends on your audience)

Instructions

  1. Preheat oven to 350 degrees. Generously grease a 9×13-inch or similar size dish. Put fruit directly into the dish and top with the arrowroot and lemon juice and toss to combine.
  2. In a large mixing bowl, add the almond flour, coconut, pecans, sugar, and salt. Stir to combine. Then add coconut oil or butter and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or a little maple syrup.
  3. Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
  4. Let cool 10 minutes before serving. Serve as is, or with Coconut Whipped Cream or cashew cream! Store leftovers covered in the refrigerator up to 4 days.

*you can substitute a 3 cups of peeled and thinly sliced apples for the equivalent amount of berries. I like the tartness the apples give.

 

Adapted from the minimalistbaker.

 

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