Coconut Stone Fruit Crisp
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!
Servings: 8
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
- 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.
Nutrition
Calories: 162kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 102mg | Potassium: 109mg | Fiber: 4g | Sugar: 10g | Vitamin A: 185IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg