Easy flourless, gluten free fruit crisp recipe featuring seasonal fruits. Low in refined sugar, the true sweetness of the fruit is showcased in this recipe.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8people
Ingredients
1cup peachesFresh or Frozen
1cupRaspberriesFresh or Frozen
2tbsp. corn starch
4tbsp.honey
2tsp.cinnamonDivided
1/2cupbrown sugar
1/2cupQuinoaCooked
1cupOat Flour
4tbsp.coconut oil
4tbsp.Butter
pinchsea salt
Instructions
Preheat Oven to 375 Degrees.
In a large bowl mix together the fruit, 1 tsp. of cinnamon, corn starch, and honey.
In the bowl of the food processor combine the oat flour, oats, quinoa, remaining cinnamon, sea salt, butter and coconut oil. You will be using the butter and coconut oil cold. Do not melt.
Pulse in the food processor until the mixture becomes course crumbs.
Dump the fruit into a 10 inch cast iron skillet or an 8x8 pan. Top with all of the crisp. Bake for 30 minutes at 375 or until golden and bubbly.
Notes
You can substitute oat flour with almond flour.
To make your own oat flour, just pulse oats in a food processor until they form a flour.
Ensure this recipe is absolutely gluten free by using certified gluten free oats.