Peach and Plum Crisp

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.
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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…

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I started by cutting the peaches and plums into slices, then tossing it with the flour, cinnamon, honey and lemon juice.
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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.
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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.
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For the best taste, serve warm with ice cream!
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Peach and Plum Crisp

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients:
Fruit Filling:
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
Oat Topping:
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)

Instructions:

  1. 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).
  2. 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.
  3. 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.
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