Written by Laura
While everyone is gearing up for school, summer is still lingering, and my Community Supported Agriculture (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 it is on its last leg! This recipe will also work perfectly with frozen fruit, so freeze some extra for this fall.
Have I mentioned this recipe really is fabulous? I might have eaten three helpings. Not only is it delicious, but 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
- 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: The 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 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 tsp. sea salt
- 1 tsp. vanilla extract
- 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 the 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.
- The mixture should form a crumbly dough. If too dry, add more coconut oil.
- Add ½ 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 375ºF for 35 minutes or until bubbly.
- Enjoy it 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.