Seasonal Fruit Crisp
I love a recipe that evolves with the seasons…
This is a quick and easy way to use up fruit that’s in season. Over the summer I used peaches and now that it’s fall I’m using apples. You likely have everything you need for this in your kitchen already and it’s flexible based on what nuts or fruits are around. Keep reading for the how to!
Ingredients:
For the fruit
2 ¼ pounds ripe fruit cut into small 1/2” pieces - your choice to peel or not peel. For peaches I would say don’t peel but for apples I would! This is about 4-6 pieces depending on the size/type of fruit
⅓ cup honey
2 tablespoons arrowroot starch
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
For the topping
1 cup whole oats (certified gluten free if necessary, I love this brand because they’re certified glyphosate free)
½ cup almond flour, lightly packed
⅓ cup chopped pecans (my current favorite) or nut of choice such as walnuts or slivered almonds
⅓ cup packed coconut sugar
1 teaspoon ground ginger
¼ teaspoon fine grain sea salt
4 tablespoons butter, melted
3 to 4 tablespoons plain yogurt (regular or Greek)
Be sure to buy vanilla ice cream to serve alongside! I love VanLeeuwen for their simple ingredients and great taste.
Method:
Preheat the oven to 350 degrees farenheight
In a 9 by 13-inch baking dish, mix together the chunked fruit, honey, arrowroot starch, vanilla and cinnamon.
In a medium sauce pan melt the butter, be careful not to “brown” it.
Mix in the oats, almond flour, chopped nuts, coconut sugar, ginger and salt.
Add in the yogurt and stir until the mixture is moistened throughout, adding up to 1 more tablespoon of yogurt if it seems dry.
Drop spoonfuls of the oat mixture over the filling. Use your fingers (wet or oil them slightly if it’s sticking to your fingers) or a spatula to break up the mixture until it is evenly distributed however don’t pack it down into the fruit.
Bake for about 30 minutes or until the crisp is slightly brown and the fruit mixture is slightly bubbling. Careful not to burn.
Let the crisp rest for 5 to 10 minutes before serving so it cools down a bit. Serve with a scoop of vanilla ice cream or plain yogurt.
I hope you enjoy this as much as we do! Over the summer I made this with peaches and over the weekend with apples we picked in the orchard. I love it because it’s flexible with what’s in season. If you make this and loved it be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley