Perfect Peach Crisp

I am now a little obsessed with fruit crisps because it is like a pie but without all the fat, sugar and carbs. I made my berry crisp over the weekend and have been dreaming of making more. It is peach season so here we go! 

This recipe is so easy, fast and easy cleanup as well as vegan, gluten free and low in sugar.  This of course can be paired with vanilla frozen yogurt for an extra treat. The almond flour gave it a perfect nutty flavor. Yum!

Ingredients

-4 cups
 fresh or frozen peaches, preferably organic

-1 teaspoon maple syrup

-1/2 teaspoon cinnamon

For the Crisp Topping:

-1/2 cup almond flour

-dash of salt

-1 teaspoon cinnamon

-1/4 cup maple syrup 

-1 1/2 cups gluten free oats

-1/2 cup coconut oil (I used extra virgin coconut oil)

sprinkle of brown sugar on the top

Instructions

Preheat the oven to 350 degrees.

In a large bowl, combine the almond  flour, salt, cinnamon, maple syrup, oats and coconut oil. Using a pastry cutter, fork or your hands, mix the Coconut oil into the dry ingredients until you have a coarse crumb.

Sprinkle the peaches with the maple syrup and ½ teaspoon of cinnamon and mix well.

Grease a 4X4” baking dish and fill with the fruit mixture. Sprinkle the crisp topping over the top of the fruit and lightly dust with brown sugar. 

Bake the crisp for about 45-50 minutes or until the fruit is hot and bubbly and the crispy is golden brown. Let cool slightly before serving.

Number of servings (yield): 6

Ripe peaches

Almond flour and oats topping 

Final product is delicious!

Berrylicious Berry Crisp

I found a recipe off of Pinterest but have modified it to a healthier version to fit my needs.  We were going to have friends over for dinner and I'm a chocoholic but was surrounded by beautiful summer berries.  I wanted something refreshing and not too heavy.  A coworker bought in a gluten free apple pie the other day and it spurred this recipe.  

Ingredients

-4 cups
 fresh or frozen berries, preferably organic

-1 teaspoon sugar, honey, or maple syrup

-1/2 teaspoon cinnamon

For the Crisp Topping:

-1/2 cup gluten free flour 

-1/2 teaspoon baking soda

-1/2 teaspoon salt

-1 teaspoon cinnamon

-1/4 cup brown sugar, honey or maple syrup 

-1 1/2 cups gluten free oats

-1/2 cup coconut oil (I used extra virgin coconut oil)

Instructions

Preheat the oven to 350 degrees.

In a large bowl, combine the GF flour, baking soda, salt, cinnamon, sugar, oats and coconut oil. Using a pastry cutter, fork or your hands, mix the Coconut oil into the dry ingredients until you have a coarse crumb.

Sprinkle the berries with the sugar and ½ teaspoon of cinnamon and mix well.

Grease a 4X4” baking dish and fill with the fruit mixture. Sprinkle the crisp topping over the top of the fruit.

Bake the crisp for about 45-50 minutes or until the fruit is hot and bubbly and the crispy is golden brown. Let cool slightly before serving.

Number of servings (yield): 6

Start with beautiful fruit, preferably in season!  Organic tastes better and are just better for you!

I added frozen organic blue berries from Costco and fresh raspberries.

Before it goes into the oven with strawberries, blueberries and raspberries.

After it comes out of the oven and it looks and smells amazing!

A small scoop of ice cream or frozen yogurt really hits the spot!  The fruit will still be a little tart but the crisp and the ice cream will give it the perfect amount of sweetness.  I used frozen yogurt and was happy with my first attempt at this!