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!

Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Serves: 6


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:

  1. Preheat oven to 400°F.
  2. Toss fruit with lemon juice and 1 tablespoon of maple syrup in a 9" pie dish.
  3. Mix almond meal, oats, salt, and cinnamon in a mixing bowl.
  4. Add the remaining maple syrup and coconut oil (amount varies, depending on desired consistency), and mix until combined.
  5. 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.