Utilizing THE MOST seasonal and juiciest and ripest ingredients gets us really excited (if you couldn’t tell) and we just want to cook and bake them into everything.
So when we saw this divine-looking recipe from Oh She Glows, we just had to try it out. And man-oh-man, you’ll want to as well. It is one of those amazing recipes that is healthy enough for breakfast and decadent enough for dessert (especially with coconut whipped cream on top) so you basically just end up eating it by the spoonfuls from your fridge.
Overall, an A++ recipe to try out this weekend, this Summer or…tonight.
1 cup cherries
1 Tbsp arrowroot powder (or cornstarch)
2 Tbsp coconut sugar
1 tsp chia seeds
½ tsp cinnamon
pinch of sea salt
Preheat oven to 375° and lightly grease a small 1 litre (4 cup) casserole dish.
Also, peel, pit and dice the peaches and plums + pit and halve the cherries.
Combine the filling ingredients together in a large bowl. Stir until fully incorporated.
In another medium bowl, stir together the almond flour, oat flour, rolled oats, and cinnamon. Add in the pure maple syrup and coconut oil and mash with a fork (or beat with a hand mixer) until thoroughly combined into a dough. Add sea salt to taste.
Spoon fruit filling into casserole dish and level out. Crumble the topping over top of the fruit in an even layer.
Bake, uncovered, at 375° for around 30 minutes, checking on the topping after 20 minutes.
If the topping starts to brown too soon, you can remove it from the oven and cover with tin foil for the rest of the time. The crisp is ready when the fruit is fork tender and the topping is golden.
NOTES + SERVING TIPS
Cool for 5-10 minutes and serve on its own, or with a scoop of vanilla ice cream or coconut whipped cream.
Note: Use certified gluten-free oats to make this recipe gluten-free.