A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.
What You’ll Need to Make Summer Fruit Crisp
Summer Fruit – I used fresh blueberries, strawberries, and peaches in my summer fruit crisp, but any fruit will work! Feel free to use whatever you have on-hand, or whatever’s on sale at the grocery store that week. The only thing to note is, whichever fruit you use, make sure it totals to about 5-6 cups for this recipe.
Maple Syrup – This healthy dessert recipe is sweetened with maple syrup! It’s refined sugar-free and honestly so healthy you could get away with eating it for breakfast.
Rolled Oats – Any type of rolled oats will do – old-fashioned, quick cook, etc. The only type of oats you’ll want to avoid for your fruit crisp topping are whole oats, steel-cut, or Irish oats.
Almond Flour – The almond flour keeps this recipe gluten-free! However, if you don’t have almond flour, or want to make this nut-free, you can replace the almond flour with all purpose flour.
Butter or Coconut Oil – Use whichever you prefer in your crisp! I typically just use whichever I have on-hand. Coconut oil is obviously the healthier option, but butter adds a bit more flavor, which I love.
Tips and Tricks
- Keep this recipe simple! You’ll only need one bowl, which is used to first mix together the filling, then the crisp. There’s no need to dirty any extra dishes for this healthy dessert recipe.
- This summer fruit crisp is best served warm with a scoop of cold vanilla ice cream on top. Though feel free to serve it however you’d like. On its own is delicious, or with a dollop of fresh whipped cream – yum!
- Store leftover fruit crisp in an airtight container in the fridge for up to 4 days. If enjoying leftovers, I recommend reheating in the microwave for just about 30 seconds before eating.
Adjust This Recipe to Your Dietary Needs
Make it Dairy-Free: Use either non-dairy butter, or take the coconut oil option in the crisp.
Make it Nut-Free: For a nut-free dessert, replace the almond flour with 1/2 cup of all purpose flour.
Healthy Summer Fruit Crisp
Ingredients
For the filling:
- 2 cups blueberries
- 2 cups sliced strawberries, or raspberries
- 2-3 peaches, pitted and sliced
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the crisp:
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- pinch of salt
- 1/4 cup butter or coconut oil, solid
- 1/4 cup maple syrup
Instructions
- Preheat oven to 350° Fahrenheit.
- Mix together all filling ingredients in a large bowl, then transfer to a 9-inch baking dish.
- Mix together all crisp ingredients in a large bowl (you can use the same bowl you used to make the filling), then evenly sprinkle crisp over top of the filling.
- Bake for 20-25 minutes or until fruit is soft, then let cool slightly before serving.
