I love a dump-it-all-in-a-bowl kind of dessert. Nothing fancy and no fuss. It’s the perfect technique with all the fruit in season right now. I had peaches, plums and cherries at home, so I made a vegan coconut stone fruit crisp. The crumb topping was all about oats and coconut with coconut flakes, coconut flour, coconut sugar and coconut oil. My kitchen had the most wonderful toasty, nutty smell when the crisp was in the oven.
Baking does something magical to fruit, bringing out it’s sweetness. I only folded in a little maple syrup to boost the fruit without distracting from it. I found myself sneaking spoonfuls here and there, at any time of the day. This crisp was so much more than just dessert. It’s breakfast, brunch and an afternoon snack. My favorite way to eat it was in a bowl with a few dollops of coconut yogurt. As if it needed more coconut!
Coconut Stone Fruit Crisp
1/2 cup old-fashioned oats
1/3 cup coconut flour
1/4 cup unsweetened coconut flakes
1/4 cup coconut sugar
1/4 teaspoon kosher salt
1/4 cup melted coconut oil
1 pound stone fruit (peaches, plums & nectarines pitted & sliced 1/2-inch thick and cherries, pitted)
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees F.
In a medium bowl, combine the oats, coconut flour, coconut flakes, coconut sugar and salt. Stir in the melted coconut oil.
In a large bowl, combine the fruit, maple syrup and lemon juice. Transfer to a 9-inch pie plate and sprinkle the oat-coconut mixture across the top. Bake for 35-40 minutes until the topping is golden brown. Serve warm or at room temperature.