I had so many plums that were picked from our plum tree that I just had to use them somehow! And with lovely peaches sitting on the counter, I knew what I would make.
Doesn’t it want to make you lick the screen right now?
Sweet, mouthwatering peach and plum crisp. This is a throw together recipe which you can make anytime you want and is very flexible. The peaches and plums can be replaced with apples, pears, blueberries, strawberries, blackberries…
I started by cutting the peaches and plums into slices, then tossing it with the flour, cinnamon, honey and lemon juice.
Let it rest for 30 minutes, giving the time for the juices to soak out.
Meanwhile you can prepare the oat topping. With a fork, mix together the oats, coconut oil, brown sugar and sliced almonds. If it doesn’t really come together, you can add a tablespoon of Greek yogurt.
To assemble, dump the fruit, including the juices, into a round 9-inch pie plate and cover with the oat topping. Bake in the oven for 40-50 minutes at 175°C (350°F). The crisp should be bubbling and the oats should be brown and fragrant.
For the best taste, serve warm with ice cream!
Peach and Plum Crisp
3 peaches, sliced
7 plums, sliced
3 tbsp. flour
1/4 tsp. cinnamon
2 tbsp. honey (agave syrup and maple syrup will also work)
2 tbsp. lemon juice
1 cup rolled oats
4 tbsp. coconut oil, melted
1/4 cup brown sugar
1/4 cup thinly sliced almonds
1 tbsp. Greek yogurt (optional)
- Fruit Filling: In a bowl, toss all the ingredients for the fruit filling together and let rest for 30 minutes. This will let the juices come out. Preheat oven to 175°C (350°F).
- Oat Topping: With a fork, mix together the oats, coconut oil, brown sugar and sliced almonds. If the mixture does not stick very well together, add in the Greek yogurt.
- Assembly: Transfer the fruit filling a round 9-inch pie plate. Cover with the oat topping. Bake in preheated oven for 40-50 minutes, or until it’s bubbling and the oat topping is brown. Serve warm with ice cream.