I love this time of year! It’s the beginning of summer-like weather. It is warm out but not too hot and cool enough to sleep comfortably at night without turning the air conditioning on. I also love all the summer fruits that pop up in the garden and at the market. I love that more local fruit and vegetables are available like strawberries and rhubarb. I find myself entertaining more this time of year and that means making a dessert that’s not loaded with white sugar and flour. My “go to” is always a crisp made with a variety of fruits and a topping made with oats, and nuts. Anything goes in terms of fruit and fruit combinations. I love combinations of berries and stone fruits
like peaches, pears and apples. Rhubarb is a favorite. I often use organic frozen fruit when something I crave isn’t in season or too expensive, but defrost and drain before cooking. Many options for sweeteners are available but if your fruit is sweet I don’t feel you need to add sweetener to the actual fruit base.. Get used to tasting the actual flavor of the fruit. Try stevia, monk fruit, coconut sugar, honey or maple syrup if you need it.
Here’s my favorite recipe:
5 to 6 cups of fruit – rhubarb, berries, peeled and chopped apples, etc.
1/3 cup gluten free flour
1/3 to 1 cup gluten free oats
¼ to 1/3 cup coconut sugar, or your favorite sweetener
½ cup pecans
1 tsp. cinnamon
¼ to ½ cup butter
Place fruit in an 8 x 8 or 9 by 11 baking pan. In a medium sized bowl mix the remaining ingredients until it resembles a course meal using a fork or pastry blender. Place evenly over the fruit. Bake at 350 degrees for
45 minutes until fruit is bubbly and top is slightly browned.
If you are looking for a grain free option for the topping try:
Grain Free Crisp
5 cups fruit (cut into bite size pieces)
½ cup dates
½ cup nuts (pecans, walnuts, hazelnuts, etc.)
½ cup coconut flakes
1 cup almond flour
1 tbsp. maple syrup
1 tbsp. coconut oil or butter
¼ tsp. sea salt
1 tsp. cinnamon
¼ tsp. nutmeg
Place fruit in a greased 9 x 11 baking dish. Place remaining ingredients in food processor or blender and process until nuts are ground. Place on top of fruit. Bake in 350° oven for 30 to 45 minutes until fruit is bubbly and topping cooked.
Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.