Unlike most crisps, the filling in this treat requires absolutely no added sugar. (We wait all year for summer’s juicy stone fruits and ripe berries, so why bury their sweet-tart complexity in a torrent of one-note sucrose?) Instead, I let peaches, plums, cherries, and blackberries do what they do best: Provide natural sweetness, vitamins, and fiber all at once. Tuck it all beneath a crumbly crust, and you’ve got summer dessert perfection. Prep time: 10 minutesTotal time: 70 minutesServes: 8 Filling 2 plums, diced 1 peach, diced 1 c sweet cherries, pitted and halved 1 c blackberries ¼ c lemon juice ¼ c water 1 Tbsp arrowroot powder (or cornstarch) Topping 1 c old fashioned oats ¼ c coconut flour ¼ c shredded coconut 1 tsp ground cinnamon ¼ c Tbsp coconut oil 2 Tbsp honey MORE: Five Ways to Strip Sugar from Dessert
- Heat oven to 350ºF.2. Place lemon juice, water and arrowroot powder in a blender and mix until no lumps remain. In a large mixing bowl, combine the liquid with the fruit and mix thoroughly.3. Place all topping ingredients in a small mixing bowl and stir until oil and honey are evenly distributed.4. Evenly divide filling into 8 ramekins or place in an 8" x 10" baking dish. Even spread topping above filling. Place the ramekins on a baking sheet. Bake until topping is golden brown, about an hour.5. Remove from oven and let cool for about 15 minutes. Serve warm. NUTRITION (per serving) 180 cal, 3 g pro, 24 g carb, 4 g fiber, 12 g sugars, 9 g fat, 7 g sat fat, 10 mg sodium
