Let cool for 10 minutes before serving! This can also be delicious for breakfast served over some coconut milk yogurt or plain greek yogurt. The fruit should be tender and the topping golden brown and crispy. Step 3 - Finally, bake until the fruit is tender and the topping is browned, 40 to 45 minutes. Step 2 - Then, for the crumble topping, combine oats, nuts, flour, sugar, oil, cinnamon, and salt in a bowl. Spread in a 9 x 13-inch baking dish or pie dish! Step 1 Next, combine fruit with cornstarch and lemon juice in a large bowl. Step 1 - Preheat the oven to 350 degrees. light brown sugar - if you want to make this dish paleo then you can omit this ingredient and just sweeten you dish up through the fruit and maple syrup.If you don't care that it is gluten-free then you can use whole wheat flour here as an option. almond flour - I use almond flour to keep this recipe gluten-free.chopped pecans, walnuts, or any other nut you prefer to give an added crunch.lemon juice - I always recommend using real lemons for this recipe and then using a juice squeezer, but you can use bottled lemon juice too.When added to this recipe, cornstarch helps create a crumbly and tender dessert-like texture. cornstarch - this ingredient is used for thickening puddings, soups and pie fillings.You can switch up what type of fruit you use each time you make this healthy fruit crisp. That is what makes this dish so fun and versatile. bag of frozen fruit - any type of fruit will work.If you’re using mostly berries and you’re worried about it being too runny, use cornstarch instead of flour, and ensure the crisp bubbles well before removing it from the oven. Use more or less fruit depending on your ideal fruit to crumb layer ratio! I love more fruit, so I usually choose to use the higher end of the measurements. Serve with a scoop of ice cream, a drizzle of cream, or whipped cream if desired.Ĭover loosely with a clean tea towel and store for 2 days at room temperature or a week in the fridge - but crisp is best enjoyed the first day. Serving it warm is my preferred method, just be warned that it may be a bit runny until it completely cools. Then, sprinkle the prepared crumbs over the fruit in an even layer.īake at 350 degrees F for 35-45 minutes, or until crumbs are golden brown and fruit is tender and slightly bubbling. *Optional: If using a delicate berry (like raspberries), keep them out of this mixture, and sprinkle them over top in an even layer to keep them intact.

To prepare the fruit filling: In a large mixing bowl, stir the fruit and lemon juice together, and then add the sugar, flour, and cinnamon and mix together with a spatula or wooden spoon. Move to the fridge while you prepare the fruit. Next, slice chilled butter into ½-inch cubes, and cut into the flour mixture with a pastry cutter or fork, until it resembles coarse crumbs. Grease an 8”x8” pan, and set aside.įirst prepare the crumbs: In a medium bowl, stir together the flour, baking powder, rolled oats, salt, and ground ginger. *I recommend using about half sweet and half tart fruit, and half structured & half saucier (ex- peach slices & raspberries, or diced rhubarb & strawberries, or diced tart apple & a mix of berries). ½-3/4 cup (100-150 g) granulated sugar (keep the sugar on the low end if using more sweet fruit, or if you prefer things less sweet in general) *double the recipe and bake in a 9x13 to feed a crowd

Fruit crisp