Gluten and dairy-free Fruit Crisp

July 22, 2013

This recipe is completely adaptable. I have made it twice and did it completely different both times. So, do what makes you happy! I think you could eat it as a breakfast (it has oats and fruit!) or for dessert (with a little vanilla ice cream...or a lotta vanilla ice cream!!). You could use brown sugar instead of maple syrup, or walnuts instead of pecans. I used butter and whole wheat flour the first time I made it, and it was great...used olive oil and the almond meal the 2nd time and it&

4 cups fruit (blueberries, cherries, peaches, apples, blackberries--really any kind you want!)

Crisp topping:

1 cup old-fashioned oats
1/2 cup raw, unsalted pecans, halved or chopped
1/2 cup almond meal (you can find it at Trader Joe's, but really it is almonds ground in a food processor until fine, but not yet turned into almond butter)
1/4 cup maple syrup
1/4 cup olive oil
1/2 teaspoon salt

Mix together crisp ingredients. Pour the berries or fruit into an 8 by 8 pan, and then layer the crisp topping over it. Bake at 350 degrees for 35-40 minutes, or up to 10 minutes longer is fruit is frozen. ...
See the full directions on my site

Nutritions

Calories
159

Sodium
130mg
5% DV

Fat
8g
13% DV

Protein
3g
7% DV

Carbs
16g
5% DV

Fiber
2g
8% DV