Serves 8
55 min
Naturally Sweetened Healthy Fruit Crisp
Recipe GLPR1097ffb9cabf17
A wholesome fruit crisp featuring a medley of fresh berries and stone fruits tossed with warm spices, topped with a nutty, naturally-sweetened crumble made from almond meal, pecans, and millet flour. Baked until golden and bubbly, this dessert is naturally sweetened with maple syrup and coconut sugar, offering a lighter take on a classic comfort dessert. Serve warm with coconut whipped cream or your favorite ice cream.
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Ingredients
½ teaspoon Almond extract
½ cup Almond meal
2 cups Fresh berries (blueberries, raspberries, blackberries, or strawberries)
¼ cup Coconut sugar
2 tablespoons Extra virgin coconut oil
4 cups Sliced stone fruit (peaches, nectarines, apricots, or plums)
½ unit Lemon juice
1 tablespoon Pure maple syrup (Grade B preferred)
½ cup Millet flour
½ cup Chopped pecans
¼ teaspoon Sea salt
2 teaspoons Vanilla extract
Whipped coconut cream or ice cream, for serving
Directions
Preheat your oven to 400°F.
In a medium mixing bowl, combine the almond meal, millet flour, chopped pecans, coconut sugar, and sea salt. Add the coconut oil and stir with a fork until the mixture becomes crumbly and resembles coarse breadcrumbs. Set the topping aside.
Spread the sliced stone fruit and berries evenly in a baking dish. Drizzle the lemon juice over the fruit, then add the maple syrup, vanilla extract, and almond extract. Gently toss the fruit mixture to distribute the flavors.
Distribute the crisp topping evenly over the fruit in a single layer, pressing gently so it makes light contact with the filling.
Bake for 30 to 40 minutes, until the topping is lightly golden and the fruit filling is bubbling around the edges.
Remove from the oven and allow to cool for 5 to 10 minutes. Serve warm, topped with a dollop of whipped coconut cream or a scoop of your favorite ice cream.
