Healthified Stone Fruit Crisp

Late summer is a perfect time for fruit crisp. There are so many recipes out there, however they are loaded with sugar! I was seeking a healthier fruit crisp that was low in sugar as well as being gluten and dairy free. This is the recipe I came up with. Less sugar with a few healthier additions as well. If you use fruit that is fully ripe, this recipe should be perfectly sweet to your newly trained taste buds. See retraining your taste buds if you haven’t done that yet.  Even family members that choose to keep their old sugary taste buds liked this recipe. 😉

You can used any combination of stone fruits according to your preference. If you have an aversion to seeds you can leave them out and I don’t think it will affect the recipe too much. I added them for some extra nutrition and to absorb some of the juices.

Healthified Stone Fruit Crisp    (8 hearty servings)

DSC09374

Ingredients –

Fruit filling:

2 yellow peaches (peeled, pitted and cubed)

2 white nectarines (peeled, pitted and cubed)

2 plums (peeled, pitted and cubed)

1 cup frozen cherries (defrosted)

1 Tbsp arrowroot powder

2 Tbsp Xylitol (can substitute coconut sugar as well)

1 Tbsp chia seeds

1/2 Tbsp ground flaxseed

1 tsp cinnamon

pinch of sea salt

Topping:

1 c oat flour or gluten-free flour blend

1 c gluten-free rolled oats

1 tsp cinnamon

1/4 c coconut oil

1/4 c coconut nectar (you can use maple syrup if that’s all you have)

1/3 c roughly chopped pumpkin seeds (pepitas)

pinch or two of sea salt (to taste)

Preheat oven to 375 degrees. Grease baking dish with coconut oil. I used 2.5 qt casserole dish. (Similar size is fine. Bigger size will just have a thinner fruit layer.)DSC09371

For filling: Stir together the filling ingredients until evenly coated.

For topping: In another bowl mix together the dry topping ingredients. Cut in the coconut nectar and coconut oil. Blend until evenly incorporated. Mixture will be crumbly.

Spoon fruit into baking dish and even out. Break apart topping and sprinkle evenly over fruit.

DSC09372Bake about 20-30 minutes until fruit is bubbly and topping is golden.

I can smell it now! 😛

Healthified Stone Fruit Crisp

Ingredients –

Fruit filling:

  • 2 yellow peaches (peeled, pitted and cubed)
  • 2 white nectarines (peeled, pitted and cubed)
  • 2 plums (peeled, pitted and cubed)
  • 1 cup frozen cherries (defrosted)
  • 1 Tbsp arrowroot powder
  • 2 Tbsp Xylitol (can substitute coconut sugar as well)
  • 1 Tbsp chia seeds
  • 1/2 Tbsp ground flaxseed
  • 1 tsp cinnamon
  • pinch of sea salt

Topping:

  • 1 c oat flour or gluten-free flour blend
  • 1 c gluten-free rolled oats
  • 1 tsp cinnamon
  • 1/4 c coconut oil
  • 1/4 c coconut nectar (you can use maple syrup if that’s all you have)
  • 1/3 c roughly chopped pumpkin seeds (pepitas)
  • pinch or two of sea salt (to taste)

Directions

  1. Preheat oven to 375 degrees. Grease baking dish with coconut oil. I used 2.5 qt casserole dish.
  2. For filling: Stir together the filling ingredients until evenly coated.
  3. For topping: In another bowl mix together the dry topping ingredients. Cut in the coconut nectar and coconut oil. Blend until evenly incorporated. Mixture will be crumbly.
  4. Spoon fruit into baking dish and even out.
  5. Break apart topping and sprinkle evenly over fruit.
  6. Bake about 20-30 minutes until fruit is bubbly and topping is golden.

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