As much as I’m looking forward to all the fall things, I have to admit I’m really sad to see all the summer fruit go. Matt and I have gotten so spoiled having the farmer’s market just down the street, and I’ve really enjoyed picking up a bag of BC peaches or cherries for the week ahead.
Most of the time the fruit I bring home ends up in a fruit salad but every once in a while I buy too much and I need to find another way to use it. Lots of times it gets frozen for pancakes, smoothies, muffins, or scones but sometimes I like to make more of a treat out of it.
When I was growing up my mom had a huge bed of rhubarb and the fastest way to use it up was to throw it into a fruit crisp. Since I found myself with more fruit then we could eat, I decided to do the same and so I created this super yummy [gluten free & vegan] peach and cherry fruit crisp.
Not only was this recipe super easy to throw together, it turned out beautifully. I like to serve it fresh from the oven, topped with a scoop of vanilla ice cream [or dairy-free coconut ice cream if you want to keep in vegan].
What I really loved about this recipe is that the crumble is not too sweet so it was easy to justify eating the left over crisp for breakfast the next day 😉
Hope you enjoy it just as much as we did!
Peach & Cherry Crisp
- 600g Frozen Peaches
- 300g Frozen Cherries
- 2 Tbsp Cornstarch
- 1/4 Cup Coconut Sugar
- 2 tsp Chia Seeds
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1 Cup Unsweetened Shredded Coconut
- 1 Cup Almond Flour
- 1 Cup Oat Flour
- 1 Cup Rolled Oats
- 1 tsp Cinnamon
- 1/4 Cup Coconut Oil
- 1/3 Cup Maple Syrup
- 1/4 tsp Salt
Preheat oven to 325F. Spread coconut flakes on a baking sheet in a thin layer and bake for 5-10 minutes until golden brown, stirring after 5 minutes. Remove from oven and set aside.
Turn oven up to 375F and lightly grease a 2 litre (8 cup) casserole dish. Set aside.
Combine filling ingredients together in a large bowl. Stir until fully incorporated. Set aside.
In another large bowl, stir together the almond flour, oat flour, rolled oats, cinnamon, and salt. Add in the maple syrup and coconut oil and beat with a hand mixer until thoroughly combined. The crumble should resemble a dough. If it's too dry, add in another tablespoon of maple syrup until it comes together.
Spoon filling into casserole dish and level out. Crumble the topping over top of the fruit in an even layer. Bake uncovered for 30 minutes, checking on the topping after 20 minutes. If the topping starts to brown too soon, you can remove the dish from the oven, cover it with tin foil, and then continue baking.
Cool for 5-10 minutes before serving. If desired, top with a scoop of vanilla or coconut ice cream.
I make my own oat flour by pulsing my rolled oats in a food processor until they reach a powder-like consistency. One cup of rolled oats will yield approximately 1 cup of oat flour.
Make this recipe gluten free by using gluten free rolled oats and oat flour.
This recipe uses frozen fruit, but you could easily swap it out for fresh.