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!
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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.
