Peach and Berry Coconut Crisp
July 18, 2017
Try this gluten-free twist on a traditional crisp recipe, and trade the added sugar for the healthy fats in coconut butter. The perfect way to use summer fruit!
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3
- Prep: 15 mins
- Cook: 45 mins
Ingredients
2 cups fresh or frozen mixed peaches, thawed and drained if frozen
2 cups fresh or frozen mixed berries, thawed and drained if frozen
2 tbsp granulated stevia extract
3/4 cup gluten-free baking flour, such as Bob's Red Mill All-Purpose Baking Flour
1/4 cup unsweetened coconut flakes
Directions
1Preheat the oven to 350°F. Lightly brush a 4-cup baking dish with coconut oil.
2Combine the peaches, berries, stevia extract, arrowroot, almond extract, and nutmeg in a medium bowl; mix well and transfer to the prepared baking dish.
3Combine the flour, oats, coconut flakes, and stevia extract in a bowl. Add the coconut butter and work it into the mixture with your fingertips until you can form small clumps by pressing the mixture together. Sprinkle the topping (in small clumps) over the filling.
4Bake until the filling is bubbly and thick. 33 to 35 minutes. Let cool for at least 10 minutes before serving.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.