Stone Fruit Coconut Almond Crisp

Stone Fruit Coconut Almond Crisp is one of those great recipes that pulls double duty. Have it for a dessert with a scoop of ice cream, then serve the leftovers over yogurt for breakfast. The best part? This crisp easy to make, healthy and super tasty!

Stone Fruit Coconut Almond Crisp might just be my new summer fave. I love when stone fruit is in season, so I take advantage of it all summer long.  And for this crisp I went with peaches and cherries, but there are endless ways you can make this recipe.

Gettin’ crispy with it…

This recipe is a “crisp” as opposed to a cobbler or crumble. What’s the difference, you ask?

All three have a fruit base. But the difference usually lies in the topping.

Cobblers usually have a doughy topping using flour, with a biscuit-y like texture.

Crumbles may or may not have oats, and may or may not have flour in the topping.

Crisps almost always have oats and the rest is debatable. Crisps could include flour as well, and often have nuts (or seeds). The name crisp comes from the crispy topping that forms when it bakes.

Let’s just say this Stone Fruit Coconut Almond Crisp is less confusing than the differences between the three. Now, on to the recipe!

Recipe details… 

Stone Fruit Coconut Almond Crisp is basically a two-step recipe. Chop the fruit and mix the oat crisp topping, then bake.

For this dish you’ll need:

And of course some sea salt.

Stone fruit refers to fruit that has a stone/pit in the middle ~ think peaches, nectarines, apricots, cherries plums, pluots, etc.

Stone fruits are in season in the summer months, so that is the best time to make use of them.

Of course, stone fruit is delicious on its own, but if you’re looking for a light dessert or indulgent breakfast, crisps are where it’s at!

Stone Fruit Coconut Almond Crisp & vegan vanilla ice cream

So how do you make Stone Fruit Coconut Almond Crisp?

Start with fruit that is ripe but not too soft. This will yield a tasty crisp. Wash your fruit and peel if you do not want the skins (I happen to like the skin though so I leave my fruit unpeeled).

First step: slice the peaches, plums or apricots. Cherries you’ll want to cut in half. Needless to say, remove the pits! Add to a large bowl and toss to mix.

Second step: add cut fruit to a small baking dish or individual 4-oz ramekins.

Third step: melt coconut oil and sweeteners, then add a generous pinch of salt.

Fourth step: in a large bowl (can be the same bowl you used in step #1), mix oats, coconut, almonds and cinnamon, then toss with melted coconut oil mixture.

Last step: top fruit with oat mixture and bake at 350° until fruit is tender and top is golden brown, about 40 – 45 minutes.

Let crisps cool for a few minutes, which also allows the topping to get nice and crispy, then serve warm with ice cream or yogurt.

I love So Delicious dairy-free cashew milk vanilla ice cream. It goes perfectly with this for dessert! And if I have the leftovers for breakfast, I serve with Kite Hill Greek yogurt.

You could also whip up some heavy cream, if that’s your thing. Or some fresh coconut whipped cream.

Either way, no matter how you slice it, I hope you like this recipe as much as I do!

If you make my Stone Fruit Coconut Almond Crisp be sure to comment below or tag me on Instagram. I’d love to know what you think!

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Like summer recipes? Check these out…

Peach + Arugula Salad (vegan, GF)

Harissa BBQ Cauliflower + Corn Salsa (vegan, GF)

Print Recipe

Stone Fruit Coconut Almond Crisp

Mixed summer stone fruit with crispy oat topping with coconut and almonds

Course

Breakfast, Dessert

Cuisine

American

Keyword

anti-inflammatory, dairy free, diabetes friendly, gluten free, healthy, kosher, low sugar, party food, summer, vegan, vegetarian

Prep Time

15 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

• 3 cups sliced or chopped mixed stone fruit such as peaches, cherries, plums, etc.
• 2 tbsp unrefined coconut oil
• 2 tbsp pure maple syrup or can sub honey
• 1/2 tsp pure vanilla extract
• 1 generous pinch salt
• 1/2 cup old-fashioned rolled oats
• 1/4 cup shredded unsweet coconut or unsweet coconut flakes
• 1/4 cup raw sliced or slivered almonds
• 1/4 tsp ceylon cinnamon divided and chopped (reserve half for dressing below)

Course Breakfast, Dessert Cuisine American Keyword anti-inflammatory, dairy free, diabetes friendly, gluten free, healthy, kosher, low sugar, party food, summer, vegan, vegetarian Prep Time 15 minutes Cook Time 40 minutes Servings servings Ingredients 3 cups sliced or chopped mixed stone fruit such as peaches, cherries, plums, etc. 2 tbsp unrefined coconut oil 2 tbsp pure maple syrup or can sub honey 1/2 tsp pure vanilla extract 1 generous pinch salt 1/2 cup old-fashioned rolled oats 1/4 cup shredded unsweet coconut or unsweet coconut flakes 1/4 cup raw sliced or slivered almonds 1/4 tsp ceylon cinnamon divided and chopped (reserve half for dressing below)

Instructions

1. heat oven to 350° and have ready either four 4-oz ramekins OR a small baking dish (if using individual ramekins I bake them on a parchment lined sheet pan in case of spillover)
2. to a large bowl add the chopped/sliced fruit and mix well, then divide evenly among ramekins or place in baking dish (you can first coat dish/ramekins with a little extra coconut oil before filling to prevent sticking if desired)
3. warm coconut oil and maple, either in a small saucepan until just melted, or in the microwave for 30 seconds; stir in vanilla and a generous pinch of salt
4. to a large bowl add the oats, coconut, almonds and cinnamon, then mix well with melted coconut oil mixture and spread evenly over fruit
5. bake crisp at 350° until fruit is tender and top is lightly browned and starting to crisp, about 40 minutes
6. let crisp sit a few minutes to allow the top to get crispy, then serve warm with your favorite ice cream for dessert or yogurt with breakfast

Recipe Notes

Original recipe created by Jerran Boyer
www.healthnutchefs.com