Listen to this – never again will you have to cut butter into flour and all that mess to make a fruit crisp. This one is made of dreams because it is time saving, calorie saving, sugar saving, dairy free, and gluten free AND still tastes like a traditional version. This is my hands down favorite throw-together dessert, coffee/tea snack, and breakfast whether it’s just us or guests are over. You can totally make it in advance but piping hot out of the oven is so much better. As soon as everyone is wrapping up the meal or clearing the table, I pull together this crisp. By the time it is done baking, we have had enough time to clean up, digest our dinner, and talk. I have also had friends stop by unexpectedly and I just about always have these simple ingredient on hand. Below you will see just how versatile this dish is all the ways I’ve made it. I don’t believe there is a single time that I have served it and haven’t been asked for the recipe. It can be suitable for any diet as well depending on what you add or omit.
As I mentioned in this breakfast cookie post: Bread & Wine: a love letter around the table with recipes by Shauna Niequist is one of my all time favorite books if not my very favorite. Even Brene Brown said “There is something sacred about this kind of truth telling. I couldn’t put it down.” The book contains memoirs and short stories that are all real, poignant, and most chapters end with a symbolic recipe. The tone is so cozy and lovely and it is just the perfect book to curl up with. She speaks about how her fondest memories and greatest moments of pausing and enjoying life have happened gathered around a table enjoying a meal. I cannot believe how simple and gourmet tasting her recipes are. Many are gluten free and do not contain refined sugar either.
Combinations I’ve tried:
- Fresh blackberries + frozen mango chunks
- Frozen mixed berries
- Fresh apple slices
- Fresh peaches
- Both fresh and frozen peaches
- Both fresh and frozen blueberries
- Either form of peaches + blueberries
THEY HAVE ALL BEEN FABULOUS!
Dessert or Breakfast ANY Fruit(s) Crisp
Adapted from Bread And Wine A Love Letter to Life Around the Table with Recipes by Shauna Niequist or original recipe
4 cups fresh or frozen fruit (I don’t even measure this anymore. I just fill a square 8×8 baking dish halfway or a little more up with fruit.)
1/2 cup almond meal
1 cup rolled/old fashioned oats (not quick cook or instant)
1/4 cup pecan or walnut pieces or can omit altogether
1/2 tsp ground cinnamon
1/8 tsp salt
1/4 cup maple syrup
1/4 cup olive oil (or melted coconut oil) – I am surprised every single time that you canNOT taste the rich olive flavor.
Preheat oven to 375 degrees.
Mix together almond meal, oats, nuts if using, cinnamon, and salt together.
Stir in oil and syrup until well coated.
Place fruit in your baking dish and spread on the topping mixture.
Bake for 35 minutes.