Print
Coconut Stone Fruit Crisp

Coconut Stone Fruit Crisp

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 8 1x

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!

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 8 1x