Afraid to step on the scale the morning after you indulged on dessert? Not all desserts are loaded with added sugar and fat. Let the fruit do what it’s supposed to do – provide all the sweetness you crave while giving your body a boost of vitamins, minerals and antioxidants. This berry and summer fruit crisp will fill you up without dragging you down.
Ingredients
2 plums (diced in ½ inch pieces)
1 peach (diced in ½ inch pieces)
1 cup sweet cherries (pitted and cut in half)
1 cup whole blackberries
¼ cup lemon juice
¼ cup water
1 tablespoon arrowroot powder (or cornstarch)
Topping Ingredients
1 cup old fashioned oats
¼ cup coconut flour
¼ cup shredded coconut flakes
1 teaspoon ground cinnamon
4 tablespoons coconut oil
2 tablespoons honey
Directions
- Preheat the oven to 350 degrees.
- Place the lemon juice, water and arrowroot powder in a blender and mix to make sure there are no lumps. In a large mixing bowl, combine the liquid with the fruit and mix thoroughly.
- Place all of the topping ingredients in a small mixing bowl and stir until the coconut oil and honey are evenly distributed.
- Evenly divide the fruit into 8 ramekins or place in an 8 by 10 baking dish. (If using a skillet, ensure it is well seasoned.) Then evenly divide the topping between the ramekins.
- Place the ramekins on a baking sheet (to prevent burning if the juice overflows). Bake for 60 minutes at 350 degrees or until topping is golden brown.
- Let cool for about 15 minutes. Serve warm.
Dani @ DaniCaliforniaCooks says
This looks delicious! I love the single serving portion on the side.
Dani @ DaniCaliforniaCooks recently posted…Mediterranean Salad with Crispy Chickpeas
Amy says
Thanks so much for stopping by, Dani!