Here’s my take on the old red, white, and blue. I’ve been wanting to make a healthier version of a classic crisp and I think I nailed it!
I used mini pans so everyone can have their own mini dessert. I promise this will become a staple in your house! Happy 4th!
Recipe
Cherry, Plum, and Blueberry Crisp
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Loading...Ingredients
- Filling
- 2 cups of chopped cherries, plums, and blueberries
- 1 tbsp of arrow root flour or regular flour
- 2 tbsp of coconut sugar
- Juice of 1/2 lemon and zest
- Crisp
- 2 tbsp of almond flour
- 2 tbsp of crushed walnuts
- 2 tbsps of crushed pecans
- 1 1/2 tbsp of coconut oil cold
- 2 tbsp of coconut sugar
- 1 tsp of ground cinnamon
- 1 tbsp of agave
- Pinch of salt
Instructions
In a medium sized bowl, start by mixing all of your filling ingredients together.
Toss them to make sure they are all coated with the sugar, flour, and juice and set aside.
In another bowl, add all of your ingredients for the crispy topping.
Make sure your coconut oil is not melted and is hard so that you can cut or crumble into little pieces.
Mix all of those ingredients with a fork or with your fingers to make it a coarse topping.
Heat your oven to 350°.
Place a large pan under all of your mini pans in case they overflow to make sure you don’t have a huge mess in the oven to clean up afterwards.
Add the fruit on the bottom of your pan and top it with the crumble.
Place in the oven on 350° for 25-30 minutes and enjoy with some vanilla ice cream, coconut whipped cream, or just with a spoon!
