Fruit Crisp

Adapted from The Vegan Table by Colleen Patrick-Goudreau

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings people

4 cups fruit (I try and use what's in season, but apples and peaches are the ones I use most often)
4 tablespoons almond flour
4 tablespoons butter if you can not tolerate butter you can use a non-dairy alternative such as coconut oil
1/4 cup oats rolled, gluten-free
1/2 cup pecans
1 pinch salt
2 tablespoons muscovado sugar
2 tablespoons sugar
1 teaspoon pure vanilla extract

Preheat oven to 375 degrees.
Peel and cut fruit. Toss with 1 tablespoon almond flour and dot with 1 tablespoon of the butter.
In a food processor, combine oats, pecans, remaining 3 tablespoons almond flour, salt, muscovado sugar, granulated sugar, remaining 3 tablespoons melted butter and vanilla. Process until crumbs form.
Sprinkle topping over fruit and bake for 20 minutes, or until crispy and golden brown on top (note: I usually bake the apple crisp a bit longer to get the apples to soften more).
Serve warm. You can also serve with vanilla ice cream for those that can have dairy.

We recommend organic ingredients when feasible.

Nutrition Facts

Fruit Crisp

Amount Per Serving

Calories 429 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 8g50%

Cholesterol 30mg10%

Sodium 124mg5%

Potassium 280mg8%

Carbohydrates 53g18%

Fiber 6g25%

Sugar 39g43%

Protein 5g10%

Vitamin A 1065IU21%

Vitamin C 5.2mg6%

Calcium 46mg5%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.