Allergens: vegan, gluten free, nut free, refined sugar free option
Makes: 12 hungry adult sized portions
Prep time: 10 minutes
Cook time: 45 minutes
This is the perfect desert for any occasion, season or day. And it might be one of the easiest deserts to make.
It is delicious. And it’s adaptable depending on your taste buds and dietary preferences.
Pictured here with a frozen berry blend, but cinnamon apples would be delicious in the fall or fresh peaches in the summer. Get creative! Use whatever fruit is accessible and in season for you.
Get fancy with toppings. Here I went all out with a massive amount of vegan coconut whipped cream … because the more whipped cream the better right? Vanilla ice cream is also delicious on top.
The Easiest Fruit Crisp Recipe
Ingredients
Filling
- 8 cups frozen chopped fruit (pictured here with a frozen berry blend, but get creative and use what you have on hand)*
- 2 tablespoons chia seeds**
Topping
- 2 cups quick oats
- 2 cups gluten free flour blend, oat flour or regular flour (I used Bob’s Red Mills 1 to 1 gluten free flour blend)
- 2 cups brown sugar***
- 2 cups of melted vegan butter (or regular butter if preferred)
Instructions
- Pre-heat your oven to 375F
- Mix the filling ingredients in a standard 8” by 13” casserole dish
- Mix the topping ingredients in a separate bowl
- Put the mixed topping on top of the filled casserole dish
- Bake uncovered for about 45 minutes, or until it is golden brown. Enjoy!
Notes
- *You can use fresh fruit instead but you will need to add more than 8 cups because it will not cook down the same as frozen fruit. If you use fresh fruit make sure the entire 8” by 13” pan is full and about 1 inch in depth is left on top for the topping.
- **Corn starch can be used instead. It is just used to thicken the filling.
- ***If you want to make this refined sugar free you can use coconut sugar instead.
Alana Walter is a food aficionado. Her passion for cooking and baking started at a young age. Being celiac and plant based presents Alana with a unique opportunity to look at food in a different way. But her “free-from” food is the furthest thing from boring. Her goal is to break down the barriers people have towards cooking with dietary restrictions. Alana is one of the co-founders of ThoughtNotion.
