A gluten-free fruit crisp filled with fresh peaches and blueberries, and topped with a crunchy coconut-almond crumble. This healthy, reduced sugar, high fiber fruit crisp is delicious for breakfast or dessert.
I hesitate to use the words healthy, gluten-free, and high fiber when talking about a dessert recipe because I know that it might send some of you out of here as quickly as you got here. But, WAIT! Don’t click away! I promise this fruit crisp is so delicious, with just enough decadence, that you won’t know it’s good for you.
I’m always trying to find ways to incorporate healthier ingredients into our diet. Although there is a time and place for indulgence (ahem, ice cream pie loaded with candy bars), I love making recipes that taste decadent yet still provide sustenance. This fruit crisp walks the perfect balance between being nutritious and unbelievably tasty.
The base of this fruit crisp is fresh peaches and blueberries. They are lightly sweetened, and flavored with a tiny bit of vanilla extract and lemon juice. The fruit is topped with a coconut almond crumble made from almonds, oats, coconut flour, shredded coconut, and butter. This was my first time baking with coconut flour, and I loved it! It added a subtle coconut flavor and natural sweetness. Using coconut flour instead of wheat flour kept this dish gluten free, and it boosted the fiber content significantly (I calculated nearly 15 grams of fiber in the 1/3 cup used in the topping). You can learn more about coconut flour and purchase it here.
In addition to dessert, I would venture to say this fruit crisp is wholesome enough to be eaten for breakfast too. Oats, almonds, fruit, coconut… These are breakfast-y enough, right? Yes. I say yes!
Fruit crisps are the perfect crowd pleasing dessert. They are rustic, homey, and easily adaptable. Whether you’re in it for the juicy, syrupy fruit or the crunchy, nutty topping, you’ll have a hard time stopping yourself from devouring bite after bite of this scrumptious fruit crisp. Don’t forget to grab vanilla ice cream or frozen yogurt to serve along with it. Who can resist a warm bubbly fruit crisp topped with melty ice cream? Not this girl.
- 1 cup sliced toasted almonds
- ½ cup rolled oats (gluten-free, if necessary)
- ⅓ cup coconut flour
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅓ cup plus 1 tablespoon demerara/turbinado/raw sugar (granulated sugar can be substituted)
- 5 tablespoons cold unsalted butter, cut into pieces
- 2 tablespoons unsweetened shredded coconut
- 3 large ripe-firm peaches (about 1½ lbs), peeled, and sliced
- 2 cups fresh blueberries
- ⅓ cup demerara/turbinado/raw sugar (granulated sugar can be substituted)
- ½ teaspoon pure vanilla extract
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons cornstarch
- Vanilla ice cream or frozen yogurt
- In a food processor, pulse almonds and oats until they turn into a coarse meal. Add coconut flour, salt , cinnamon, and sugar, and pulse until combined. Add pieces of butter, and pulse until the butter is distributed into pea sized pieces. Stir in shredded coconut. Place in the refrigerator while you prepare the filling.
- Preheat oven to 350°F. Grease a 9½-inch pie dish or 1½ quart baking dish.
- In a large bowl, combine peaches and blueberries. Add remaining ingredients and stir gently until combined.
- Pour the fruit into the prepared dish, then sprinkle over the topping pinching pieces of the topping together to form small clumps.
- Place the dish on a foil lined baking sheet and place in the oven. Bake for 40-50 minutes, until the fruit is tender and bubbly, and the topping is golden brown. Check it periodically, and loosely cover the top with foil if the topping begins to get too dark (I covered mine with foil about 30 minutes into the baking time). Cool slightly, serve warm with vanilla ice cream or frozen yogurt.