RAW FRUIT CRISP

Recently we’ve been suffering from a serious case of lazy cook syndrome.

The kind of thing where you want food but you can’t even. Yeah, that’s where the late summer heat has us: hungry and helpless. Has that ever happened to you?

Like for instance, recently I was eating dinner and wanted fruit crisp for dessert but couldn’t be bothered to make a whole thing of it. So, I just cut up some fruit, put it in a bowl, made a “crisp” topping in the food processor, and ate half of it. Yep, that’s the vibe around here right now. Lazy to the max.

I saved the other half for the next day — when my energies were restored — and I baked it and ate it with coconut yogurt. That’s the good life.

MAIN TAKEAWAYS:

• If you’re a lazy cook to the max, you’re not alone. You’re welcome here.
• This crisp is delicious raw.
• It’s also amazing baked.
• Win-win-win!
• Oh, and just 7 ingredients, 10 minutes, and 1 food processor required.

FRUIT CRISP INGREDIENTS

This isn’t a traditional crisp (if you haven’t caught on by now, we’re not too into traditional things around here). While the fruit part is there with peaches and blackberries, crisp toppings are typically a combination of oats, butter, flour, and sugar.

However, this version is much lighter, naturally-sweetened, grain-free, gluten-free, and oil-free optional.

The crisp calls for desiccated coconut, almond flour, dates, cinnamon, and pecans. Maple syrup adds optional sweetness, and coconut butter (also optional) adds richness to the dish, which is especially helpful if you’re leaving it raw. It helps create that crumbly texture commonly found in a crisp.

HOW TO MAKE FRUIT CRISP

A traditional fruit crisp is made with a combination of fruit, a bit of sweetener, and an optional starch (such as cornstarch or arrowroot) to prevent it from being too saucy or liquidy after baking. A crumble topping of oats, butter, flour, and sugar are mashed into a loose meal, which is then added atop the fruit and baked to golden perfection.

This version doesn’t require baking at all, however, and is made with much lighter ingredients. Baking is optional as it’s completely delicious both raw and cooked.

Simply add fruit to a bowl, drizzle with maple syrup (optional depending on preferred sweetness + ripeness of fruit), top with cinnamon, and toss.

Next, add coconut, almond flour, pecans, cinnamon, and dates to a food processor or blender and pulse into a loose meal. Maple syrup and coconut butter can be mixed in for additional sweetness and richness.

Then simply add the topping to the fruit and voila! It’s ready to enjoy.

Alternatively, throw your crisp in a 325 degree F (162 C) oven and bake for about 20 minutes or until the fruit is tender and the topping is golden brown. You can’t lose either way.

We hope you LOVE this crisp! It’s:

Fruity
Versatile
Quick & easy to make
Naturally sweetened
& Delicious raw or baked

While delicious on its own, we prefer serving this crisp with some plain coconut yogurt and a drizzle of honey or maple syrup. It would also be tasty with our Classic Vegan Vanilla Ice Cream!

MORE DELICIOUS FRUIT RECIPES

• No-Bake Lemon Fruit Tarts
• Grain-Free Vegan Berry Crisp
• Vegan Berry Pop Tarts
• Gluten-Free Strawberry Nectarine Crisp
• Best Vegan Apple Crisp

If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!