Coconut Almond Crisp


3 cups sliced or chopped mixed fruit, peaches, cherries, plums

2 tbsp coconut oil

2 tbsp pure maple syrup or honey

1/2 tsp pure vanilla

1 generous pinch of sea salt

1/2 cup old-fashioned oat meal

1/4 cup shredded coconut or coconut flakes

1/4 cup almonds, sliced or slivered

1/4 tsp cinnamon

Preheat the oven to 350, then line a baking sheet with parchment paper.

You will need four 4 Oz. ramekins and set them on the sheet pan in case of spillover.

In a bowl add the chopped/sliced fruit and mix well, then divide evenly among ramekins.

Warm coconut oil and maple, in a microwave for 30 seconds, then stir in vanilla and salt.

In a bowl add oats, coconut, almonds and cinnamon, then mix well with coconut oil mixture and spread evenly over fruit.

Bake crisp at 350 for 40 minutes, until fruit is tender and top is lightly browned and starting to crisp.

Remove from oven, allow them to sit a few minutes, then serve warm with your favorite ice cream. Enjoy!
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