Have you saved any lives this week? I have. Specifically, the lives of a few old nectarines, apricots, plums, strawberries, and a package of blueberries that had been sitting in my fridge for two weeks. I have a habit of over-buying fruit, which actually comes in handy when I want to throw together a quick, deliciously tart-and-sweet compote or dairy-free fruit crisp.
This recipe is fool-proof and can be substituted with any number of fruits: apples, strawberry-rhubarb, raspberries. Using coconut oil instead of butter to bind the topping gives the right consistency with just a touch of coconut-y sweetness. You can also try chopping up pecans, walnuts, or almonds and mixing them into the crumbly, crunchy topping (I just didn’t have any on-hand). This is one of those recipes that tastes just as delicious dairy-free.
Ingredients for Fruit:
5-6 Cups fruit (for this recipe, 2 nectarines, 2 plums, 2 apricots, 6 oz. blueberries, 6 oz. strawberries)
Grated zest of 1/2 lemon
1 Tbsp sugar
Ingredients for Crisp Topping:
1 Cup Old Fashioned Rolled Oats (not instant or quick-cooking)
1/3 Cup white whole wheat flour (any type of flour works)
1/2 Cup brown sugar
1/2 Tsp. of cinnamon, or to taste
¼ Tsp. freshly grated nutmeg
3-4 Tbsp. Coconut Oil
Pinch of salt
Preheat your oven to 350 degrees. Chop up your stone fruit and strawberries into uniform, 1-inch pieces, and toss it into a large bowl with the blueberries. Grate the lemon zest into the fruit and add about 1 Tbsp. of sugar. I like my topping to be sweet and my fruit a bit tart, but feel free to add more sugar if you’d like a sweeter filling.
In a separate bowl, measure the oats, flour, brown sugar, cinnamon, nutmeg, salt, and coconut oil.
Combine well with a fork, until the mixture lightly holds together in loose crumbs (add more coconut oil as needed). It should look something like this:
Pour fruit into a 3-quart baking dish and sprinkle the crisp topping over it. Bake in the oven for 35-40 minutes, until the fruit is bubbling and the topping is golden brown.
Enjoy the dairy-free fruit crisp on its own or with some vegan ice cream. It tastes just as good cold the next day, as evidenced by the small spoon marks you can now see in my pan of leftovers!