Fall (or any) fruits crisp


Remember that time my blog and writing sites were destroyed? Most of the content was recovered. Some was lost for good. Funnily enough, one of those items lost was the recipe from this re-post, which was an update of an earlier recipe that wasn't lost. So now I'm updating this re-post update. Because, I while I still love the first version I was reposting--the one that wasn't lost--right now this one may be my new favorite. So similar, but even simpler, and healthier. What's funny is, everything I said in the earlier "update" holds true. 

I love this for the flavorful versatility and simplicity. I really, really love  is how fail-safe and fun it is. It's perfect for using just about any blend of overripe fruits, and joyously perfect to create with kids, not least because there are infinite ways to adapt to any level. It's perfect for tasting a variety of fall fruits, reflecting on texture, sweet-and tartness, and compatibility. No matter what you throw in, or how large, ungainly, or shredded the pieces, you're in for sweet, fragrant, warm cinnamon deliciousness when you pull the ultimate concoction from the oven. You can sort, compare, follow the recipe, tie in measurement, and afford to be lax on quantities, too. Tasting and experimenting as creative healthy kitchen scientists.

Any Fruit Crisp (GF, vegan)

  • roughly 8 cups  sliced fruit of choice
  • 1/3 cup maple syrup or honey (optional)
  • a generous shake of  ground cinnamon and a pinch of whichever spices you want to add--ginger, nutmeg, cloves
  • Cooking spray
  • 1  cup oats
  • 1 cup almond flour/meal
  • 1/4 cup coconut sugar
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil

1. Combine fruit, syrup, and spices in a large bowl; let stand 15 minutes.

2. Preheat oven to 400°.

3. Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

4. Combine oats, almond flour, and coconut sugar in a bowl. Drizzle with orange juice and olive oil, stirring until crumbly. Sprinkle oat mixture over fruit. Bake  45 minutes to one hour or until topping is lightly browned and fruit is bubbly. If topping is browning too much, cover loosely with foil. Serve warm.