Who else loves summer stone fruits??? I love them but the rest of my family is luke warm so this recipe was mostly for me 🙂 Savanna will tell you that she really loved the topping. Healthy Summer Stone Fruit Crisp is bubbling with sweet and tart summer stone fruits. It is dairy free, gluten free and has about a quarter of the sugar vs your average crisp recipe. This recipe is versatile and can be made with any combination of your favorite summer stone fruits.
Adaptations for Healthy Summer Stone Fruit Crisp
Fruit: Any combination of stone fruits
Almonds: walnuts, cashews or hazelnuts would also work
Almond Flour: any flour will work
Cinnamon: feel free to adapt the amount or add some nutmeg as well to the topping
Coconut Oil: Any vegan or dairy free butter will work or if you do not follow a dairy free diet you can use butter
Raw Sugar: regular or coconut sugar will work as well
I had planned on making my olive oil stone fruit cake from last year and bought extra fruit but I was in the mood for something lighter. I am in the middle of organizing my recipes into more categories and I realized I didn’t have any crisp recipes on my website and decided that must be fixed. Crisps are also super easy and fast to put together.
Check out my step by step on how to make it and full recipe below!
And if you never remember the difference between a crisp, crumble and cobbler I thought this would be helpful!
What is the difference between a crumble, crisp and cobbler?
A crumble is a dish of baked fresh fruit, with a streusel crumb topping. The topping is usually made with a dreamy combination of butter, flour and sugar, with the option to include nuts.
Like a crumble, a crisp is a baked fresh fruit dessert, but the streusel topping is less dense and typically includes oats. The oats will crisp up during baking, while crumble toppings stay more dense and cakey.
Cobblers get their name because the dollops of batter or biscuit dough are dropped on top of a bed of fruit, puffing up to look like cobblestone streets. (Who knew?!)
Information from here!
- 7-8 cups of stone fruits: a mix of peaches nectarines, plums, apricots and cherries (I used about (6-7 peaches, nectarines, plums & 1 1/2 cups of pitted cherries) Note: I highly suggest the 1-2 cups of cherries if they are available they really add a nice balance of sweetness to the peaches.
- 1 tsp of cinnamon divided
- 2 tbsp arrowroot powder or cornstarch
- 4 tbsp of raw sugar divided
- 1 cup oats
- 1/4 cup almond flour or flour of choice
- 1/3 cup chopped almonds
- 2 tbsp melted coconut oil
- Preheat oven to 375
- Halve, pit and slice your peaches, nectarines, plums and apricots into 1/2 inch pieces and place all of your fruit into a 2-3 quart baking dish with pitted cherries
- Mix fruit with arrowroot powder, 2 tbsp of raw sugar and 1/2 tsp of cinnamon and set aside
Prepare Oat Topping:
- Mix oats, almond flour, the remaining 2 tbsp of sugar, remaining 1/2 tsp of cinnamon, and almonds together
- Add melted coconut oil and mix until throughly combined
Assemble & Bake
- Sprinkle the oat topping evenly over the fruit
- Bake for 35-40 minutes or until fruit is bubbling and topping is crispy
- Let cool for 5-10 minutes
- Serve plain, with your favorite ice-cream, whip cream or yogurt