baked sweets/ breakfast/ vegan

A Simple Fruit Crisp

Serves 4; makes a heaped amount for one 7-inch pie pan 

1 medium-large red apple
1/2 cup fresh cherries
1/2 cup frozen blueberries*
2 medjool dates, mashed
2 tsps fresh grapefruit juice, including the pulp (or sub with orange)
1 tbsp potato starch
2 tsps chia seeds
Pinch of table salt (scant 1/8 tsp)

3/4 cup rolled oats
1/3 packed cup whole wheat pastry flour*
2 tbsps mild olive oil or melted coconut oil
1 1/2 tbsps rice malt syrup or maple syrup
1/4 heaped tsp cinnamon
1/8 tsp table salt

* using fresh berries is fine, but know that they may contribute e a tad less liquid to the filling as they cook
* you can substitute the whole wheat pastry flour with half regular whole wheat and half all-purpose


Bake for 35-45 minutes, until the topping takes on a deep golden/light brown color. Check on the crisp after 2o minutes to ensure it’s not browning too fast; if it is, loosely cover it with foil.

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