With a mix peaches, plums and cherries, this easy vegan coconut stone fruit crisp is topped with a coconut sugar-sweetened crumble topping. It’s gluten free, too!
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. The mixture will be clumpy.
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.