Use up peaches, nectarines, and other seasonal fruits with this delicious, grain- and dairy-free stone fruit crisp. Simple, healthy, and super yummy!
By Laura, Contributing Writer
While everyone is gearing up for school, summer is still lingering and my CSA box is inundated with stone fruit. I’ve been freezing quite a bit of it for smoothies but my son was itching to bake something so we hopped into the kitchen to whip up this crisp. Thankfully the heat of summer has waned enough for oven usage!
The great thing about this dish is it’s a perfect way to use up any fruit you have that is overly ripe. The sweetness of very ripe fruit is just right for a crisp and no one will know that the fruit was on its last leg! This recipe will also work perfectly with frozen fruit too, so freeze some extra for this fall.
Have I mentioned this recipe really is fabulous? I might have eaten three helpings. And not only is it delicious, it also has a pretty quick prep time and it’s perfect for so many occasions. Bring this to your next potluck, as a postpartum treat for a new mom, make it for Sunday brunch, or make a weeknight a little more special with a dessert. Any occasion is the perfect occasion for this!
Stone Fruit Crisp (Dairy & Gluten Free)
- 6 cups stone fruit (plums, peaches, nectarines, etc.)
- Juice of 1 lemon
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1 tbsp chia seeds
- 1 tbsp Arrowroot powder
- 1/2 tsp cinnamon
Crumble
- 1 cup almond flour
- 3⁄4 cup arrowroot flour
- 7 tbsp coconut oil
- 1/4 cup organic sugar
- 1/2 tsp cinnamon
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup pecans
Directions:
Step 1: Slice stone fruit and remove pits.
Step 2: In a medium bowl combine fruit, lemon juice, vanilla, and maple syrup.
Step 3: Mix arrowroot, cinnamon, and chia together, then add to the fruit, mixing to coat.
Step 4: Pour fruit mixture into a 9×13 baking pan.
Step 5: In a food processor combine almond flour, arrowroot, coconut oil, sugar, cinnamon, salt, and vanilla. Pulse until combined.
Step 6: Mixture should form a crumbly dough. If too dry, add more coconut oil.
Step 7: Add ½ of the pecans and pulse until the pecans are just chopped.
Step 8: Crumble mixture over fruit.
Step 9: Place the remaining pecans in the food processor and pulse for 3-5 seconds until roughly chopped.
Step 10: Sprinkle pecans over the crumble.
Step 11: Bake at 375 for 35 minutes or until bubbly.
Step 12: Enjoy by itself or with dairy-free ice cream.
Stone Fruit Crisp
Ingredients
- 6 cups cups stone fruit (plums, peaches, nectarines, etc.)
- 1 lemon, juiced
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1 tbsp chia seeds
- 1 tbsp Arrowroot powder
- 1/2 tsp cinnamon
Crumble
- 1 cup almond flour
- 3/4 cup arrowroot flour
- 7 tbsp coconut oil
- 1/4 cup organic sugar
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1 tsp vanilla
- 1 cup pecans
Instructions
- Slice stone fruit and remove pits.
- In a medium bowl combine fruit, lemon juice, vanilla, and maple syrup.
- Mix arrowroot, cinnamon, and chia together, then add to the fruit, mixing to coat.
- Pour fruit mixture into a 9x13 baking pan.
- In a food processor combine almond flour, arrowroot, coconut oil, sugar, cinnamon, salt, and vanilla. Pulse until combined.
- Mixture should form a crumbly dough. If too dry, add more coconut oil.
- Add half of the pecans and pulse until the pecans are just chopped.
- Crumble mixture over fruit.
- Place the remaining pecans in the food processor and pulse for 3-5 seconds until roughly chopped.
- Sprinkle pecans over the crumble.
- Bake at 375 for 35 minutes or until bubbly.
- Enjoy by itself or with dairy-free ice cream.
I just found out that I am allergic to coconut, so I am going to make this using walnut oil. I’ll let you know how it turns out. I’m on the search for new foods and I am happy to have found you. I am also allergic to wheat, rice, corn gluten, soy, sesame and hazelnut! So, I will have exploring. Thanks.