Print Recipe

Stone Fruit Crisp

(Dairy & Gluten Free)

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.