Stone Fruit Crisp

As seen in my article on @YorkRegion and my Metroland / Torstar Column - Renata's Table: Crisp dessert is a medley of almonds, oats, peaches, plums and cherries

Autumn - the time of year when my palate changes to warm desserts and comfort foods. It’s also when the harvest of stone fruits make the perfect main ingredient for a baked Crisp!

My gluten and dairy free Stone Fruit Crisp is a medley of ground almonds, oats, warming spices, natural sweetener, nuts and coconut. Combine that goodness to top slices of ripe nectarines, peaches, plums or pitted cherries and bake to create a delicious and nutritious juicy fruit-bottomed, crispy-topping dessert. Leftovers are wonderful for breakfast the next morning!

Stone Fruits have a pit in the middle, including peaches, plums, nectarines, apricots, cherries, mangos and each offers anti-inflammatory and antioxidant benefits. Additionally, they are low in calories and contain a multitude of minerals and vitamins including fibre, vitamins C and A, potassium, copper, magnesium and beta carotene.

In the photo I have used ripe nectarines. Overripe fruits can be used in this crisp recipe to avoid food waste in a delicious way! Thinly sliced apples or pears or 3 cups of berries or frozen fruits, also work well and are delicious too. Use your imagination for your favourite fruit or combination!  

Prep Time: 10 Minutes / Bake Time – 35 -45 minutes / Makes: 4 Servings

Ingredients                                                                                                             

• 6-8 Ripe Nectarines - sliced

• 1 Cup Almond Flour (ground almonds)

• 1 Cup Quick Oats 

• ½ Cup Butter – melted – plant based or dairy

• 1/3 Cup Coconut Sugar – alternate: brown sugar

• ¼ Cup Maple Syrup

• 2 teaspoons Vanilla

• 1 teaspoon Ground Cinnamon

• ½ teaspoon Ground Ginger

• ½ Cup Pecans - chopped – alternate: another nut of your choice

• ½ Cup Coconut Flakes - unsweetened or sweetened

• 1 Tablespoon Hemp Hearts - optional

• 1 teaspoon Flax Meal - optional

How It’s Made

• Preheat your oven to 375F. 

• Lightly grease your baking pan – I use a 9x9 corning ware dish.

• Add the sliced fruit.

• In a medium-sized bowl, stir together the almond flour, oats, melted butter, coconut sugar, maple syrup, vanilla, cinnamon, and ginger. Add the hemp hearts and flax meal if using.

• Add the pecans and the coconut flakes and stir to combine.  

• Spoon the topping over the fruit, covering as best you can. Pat the topping down slightly

• Bake, uncovered, for 35 minutes. The topping should be browned and you should see the fruit juices bubbling. Bake for 5 -10 minutes longer if it’s not done just yet.

• Remove the dish from the oven and serve warm as it is or with a dollop of coconut cream or ice cream!

Enjoy!