Cuisine: Gluten-Free, Vegan
7-8 cups chopped plums (can also use an assortment of berries)
3 Tbsp maple syrup
1 Tbsp lemon juice
1 cup almond flour
⅔ cup shredded or desiccated coconut (or rolled oats if OK with grains)
1 cup roughly chopped walnuts (or other nut of choice)
1/4 cup organic cane sugar
1/4 cup coconut sugar
½ tsp sea salt
4 Tbsp coconut oil
2 Tbsp maple syrup (optional)
Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9×13-inch or similar size dish (I like this one from World Market // adjust number/size of pans if altering batch size). Top with maple syrup, arrowroot, and lemon juice and toss to combine.
To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more sugar or a little maple syrup.
Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown. Enjoy!
Inspired by the Minimalist Baker