Quick fruit crisp
Post-baking: Oooey-gooey bubbly berries!
Here’s a delicious dessert you can whip up in no time and you may already have all the ingredients in the kitchen!
It’s my version of a quick fruit cobbler (and a healthy one, too by the way!). A crisp topping with oats and walnuts is delicious on top of the fruit. Make this easy recipe with almost any fruits you can find in season—berries, apples (such as Golden Delicious) or peaches. These quantities serve two, but you could cut everything in half if you’re dining alone!
This time I made it with a bunch of blueberries I picked up! Super yummy. It’s the height of blueberry season so I kinda had to do it. The result was amazing! I topped it with some vegan vanilla bean gelato, the combo was perfect.
Ingredients
2 cups fruit
4 tsp sugar like turbinado
4 tbsp gluten-free flour
3 tsp brown sugar
½ tsp ground cinnamon
½ tsp salt
2 tbsp coconut oil, at room temperature
2 tbsp gluten-free rolled oats
3 tbsp chopped walnuts
Preparation
Preheat oven to 375°F.
If using apples, quarter, core, and peel them. Cut each quarter crosswise into slices ¼ inch thick and place in a bowl. If using peaches, slice thinly as well. For small berries, leave whole. For strawberries, slice them up. Add 2 tsp of the sugar and toss to coat evenly.
In another bowl, stir together the remaining 2 tsp sugar, the flour, brown sugar, cinnamon, and salt. Add the coconut oil and rub in with your fingers until well distributed and coated with flour. Add the oats and work with your fingers until the mixture forms clumps. Stir in the walnuts.
Put the fruit in a medium baking dish; a 7-by-8-inch baking dish works well. Pat into an even layer. Sprinkle the topping evenly over the fruit.
Bake until the topping is well browned and the fruit is tender, about 40 minutes. Remove from oven and let cool for 15 minutes before eating.
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