Mixed summer fruit is topped with a gf oat crumble. This summer fruit crisp is simple to make, vegan friendly and free of gluten, dairy, and refined sugar!
Our produce drawers and fruit bowls stay pretty well stocked in the summer. If there’s any good reason to endure the blazing summer heat, it’s definitely for all the delicious produce it brings. I’m convinced that I could totally live off watermelon, sweet berries, and summer squash if it ever came down to it.
I had an abundance of fruit in the fridge—some mixed berries, and a variety of peaches. A great way to use up sweet, extra ripe fruit is to make a simple crisp for dessert! It’s easy to throw together and makes such a yummy evening treat.
Especially with a scoop of vanilla ice cream!
You can make this dessert year round by using frozen fruit too! Depending on the sweetness of your fruit, just add a little more or less sweetener, to taste.
- coconut/avocado oil (or oil of choice) for greasing pan
- 5–6 cups fruit of choice (Can use fresh or frozen. I used a combo blueberries, blackberries, strawberries, and sliced peaches)
- 3–4 tablespoons maple syrup, honey, or sugar (depending on the sweetness of your fruit. Use more or less to taste.)
- 3 tablespoons gluten-free flour blend or unbleached all-purpose flour (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour, in the blue bag)
- ¼ – ½ teaspoon cinnamon, to taste
- oat topping (recipe below)
- 1 cup rolled oats (use certified gluten-free oats, if needed)
- ½ cup chopped almonds, pecans, or shredded coconut (or extra rolled oats for nut-free version)
- ⅓ cup coconut sugar or brown sugar
- 2 tablespoons gluten-free flour blend or unbleached all-purpose flour
- ¼ teaspoon salt
- 4 tablespoons softened coconut oil or butter (can use dairy-free)
- Preheat oven to 350ºF.
- Lightly grease an 8 or 9-inch baking pan. Add 5-6 cups of fruit (I used a combo of sliced peaches and mixed berries) and top with sweetener, flour, and cinnamon. Gently toss together to evenly coat.
- In a medium bowl, combine oats, nuts, flour, and salt. Mix in softened coconut oil or butter until well combined and no large chunks of oil/butter remain.
- Sprinkle oat topping over the fruit mixture and place into the oven for 50–60 minutes, or until oat mixture is golden brown and fruit filling is bubbly. Makes 5–6 servings.
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