Summer Fruit Crisp

Pin It Now!

One of the best things about summer is the fruit.  We have been going through nectarines and peaches like they are going out of style!  My Tiny Human likes to share a nectarine with me for dessert.  Sometimes waiting for his turn doesn't happen.  :)

Making a crisp is pretty much my lazy way of achieving a pie without the pie.  A crisp can easily be put together in just a few simple steps and cooks up quickly.  Like a pie, you can use essentially any fruit you have on hand, and of course serve it up a la mode if that's what suits your fancy.  I would have but we didn't have vanilla ice cream and Trader Joe's was out (wha?!).

Most times a crisp will call for brown sugar; I swapped that out for the low-glycemic coconut sugar so I could feel a bit better about dessert.  Coconut sugar tastes very similar to brown sugar (to be honest, it tastes exactly the same to me) but has trace amounts of some nutrients and vitamins, and more importantly is not going to spike blood sugar levels like refined sugars do.  It does not taste like coconut at all, and it can be swapped for brown or white sugar 1:1.  It can easily be found in most grocery stores these days (I get mine at Trader Joe's.)

This is a great dessert to make for summer parties or barbeques.  Grab your favorite fruit and get to crispin!

XO

Summer Fruit Crisp
| Prep: 10 mins. | Bake: 20-25 mins. | Serves: 6-8 |
3 Peaches, peeled and pitted
1 Nectarine, peeled and pitted
4 oz raspberries
1 c rolled oats
1/3 c coconut sugar
1 tsp cinnamon
pinch of salt
2-3 tbsp coconut oil

Preheat oven to 375 degrees.  Lightly grease the bottom of a baking dish with coconut oil.  Slice the peaches and nectarine into 1/4" thick slices and place in the baking dish.  Sprinkle raspberries over top.

In a small bowl, combine the oats, coconut sugar, cinnamon and salt.  Add in the coconut oil and mix with your hands (topping will be dry-ish and crumbly.)  Top the fruit with the oat mixture and lightly press down into the fruit.  Bake for 20-25 minutes until oats are lightly golden brown.  Or a little extra golden brown in my case.  :D