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.


  • 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 ingredients10 minutes, and 1 food processor required.

Peaches, berries, dates, pecans, coconut. and other ingredients to make our Gluten-Free Fruit Crisp recipe


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-sweetenedgrain-freegluten-free, and oil-free optional.

The crisp calls for desiccated coconut, almond flour, dates, cinnamon, and pecansMaple 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.


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.

Fresh blackberries, raspberries, and peaches in a pie pan to make our Summer Fruit Crisp recipe

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.

Food processor filled with ingredients to make our healthy Raw Fruit Crisp recipe

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.

Pouring date-sweetened crisp topping onto fresh fruit for an easy Fruit Crisp recipe

We hope you LOVE this crisp! It’s:

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!


  • 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!

Pie pan and bowl of Raw Fruit Crisp served with coconut yogurt


US Customary – Metric


  • 3 cups chopped fruit (something tender, like stonefruit or berries // we like peaches + blackberries)
  • 1/4 tsp ground cinnamon
  • 1 drizzle maple syrup (optional // or honey if not vegan)


  • 1/2 cup desiccated coconut (or unsweetened shredded coconut)
  • 1/3 cup almond flour (or sub 1/4 cup coconut flour)
  • 1/2 tsp ground cinnamon
  • 1 pinch sea salt
  • 1/4 cup raw pecans
  • 2-3 medjool dates, pitted (plus more as needed for sweetness / texture)
  • 1 Tbsp maple syrup (optional // or honey if not vegan)
  • 1-2 Tbsp drippy coconut butter (optional)
  • 1 Tbsp melted coconut oil if baking (optional)

FOR SERVING optional

  • Coconut yogurt
  • Dairy-free ice cream


  1. If baking (optional), heat oven to 325 F (162 C).
  2. Add the fruit to a serving bowl or dish (or oven-safe dish if baking). Top with cinnamon and maple syrup (for sweetness, optional) and toss to combine.

  3. To a food processor or blender add desiccated (or shredded) coconut, almond flour, cinnamon, salt, pecans, and dates and pulse until a loose meal is achieved, being careful not to overblend.
  4. For added richness / sweetness, add maple syrup and coconut butter and pulse again to combine (optional). This will also help the crumble stick together better. If it looks or feels too dry, add more dates (or maple syrup) and pulse.

  5. Taste and adjust flavor as needed, adding more dates or maple syrup for sweetness, cinnamon for spice, or salt to taste.

  6. Enjoy raw or bake. Before baking, drizzle with melted coconut oil (optional), then bake for 20-28 minutes at 325 F (162 C) or until fruit is tender and the topping is golden brown (being careful not to burn). Adjust cook time to desired toastiness.

  7. Enjoy as is or pair with coconut yogurt or dairy-free ice cream! Store leftovers covered in the refrigerator up to 2-3 days.


*Nutrition information is a rough estimate calculated with 2 cups peaches, 1 cup blackberries, the lesser amount of dates, and without optional ingredients.

Nutrition Per Serving (1 of 4 servings)

  • Calories: 245
  • Fat: 16.4g
  • Saturated fat: 6.5g
  • Sodium: 23mg
  • Potassium: 436mg
  • Carbohydrates: 25.1g
  • Fiber: 7.4g
  • Sugar: 17.4g
  • Protein: 4.7g