August 21, 2013
Summer is finally here and with it, a bounty of fruits and vegetables to tempt your senses! To help you with seasonal ideas and tips, and get you in the mood for fresh, healthy food, each week we will be posting some of our favorite vegan summer recipes. Enjoy the sunshine in the most delicious way possible!
Wondering what to do with summer’s leftover nectarines and stone fruit? Or just looking for a simple way to enhance the inherent sweetness of their flavors? Oh She Glows gives you a way to do both with a Summer Stone Fruit Crisp where sugar and butter don’t rule, for a change. Instead, the natural sweetness of seasonal fruit takes center stage.
Cooking Time: 50 minutes
Makes: 3-4 servings
o 3 peaches, peeled, pitted and diced
o 2 plums, peeled, pitted and diced
o 1 cup cherries, pitted and halved
o 1 tablespoon arrowroot powder (or cornstarch)
o 2 tablespoons coconut sugar (or other granulated sugar)
o 1 teaspoon chia seeds
o ½ teaspoon cinnamon
o Pinch of salt
o ½ cup almond flour (or almond meal)
o ½ cup oat flour
o ½ cup rolled oats
o ½ teaspoon cinnamon
o 2 tablespoons coconut oil
o 2 tablespoons maple syrup (or other liquid sweetener)
o Pinch of salt, to taste
o Preheat oven to 375F and lightly grease a small 1-liter (4 cup) casserole dish.
o Combine the filling ingredients together in a large bowl. Stir until fully incorporated.
o In another medium bowl, stir together the almond flour, oat flour, rolled oats and cinnamon. Add in the maple syrup and coconut oil and mash with a fork (or beat with a hand mixer) until thoroughly combined into a dough. Add salt to taste.
o Spoon fruit filling into casserole dish and level out. Crumple the topping over top of the fruit in an even layer. Bake, uncovered, at 375F for around 30 minutes, checking on the topping after 20 minutes. If the topping starts to brown too soon, you can remove it from the oven and cover with tin foil for the rest of the time. The crisp is ready when the fruit is fork tender and the topping is golden.
o Cool for 5-10 minutes and serve on its own, or with a scoop of vanilla ice cream or coconut whipped cream.
Photo Credit: Oh She Glows