Not-Picky Fruit Crisp

Got apples, peaches, berries, or cherries hanging out in your fridge or freezer? This any-fruit crisp is the perfect way to give them new life. Throw them in a baking dish with a delicious oat topping for a mouthwatering fruit crisp suitable for any occasion. The golden topping, which is gluten-free if you use gluten-free rolled oats and oat flour, features tahini (or any nut butter you like) for added richness. Serve this yummy treat on its own or topped with Aquafaba Whipped Cream, vegan yogurt, or Vanilla Nice Cream.

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For more inspiration, check out these tasty ideas:

Apple-Raspberry Crisp
Maple-Ginger Spiced Pear Crisp with Oats
Chocolate Cherry Vegan Cobbler
Vegan Blueberry Cobbler

Yield: Makes about 6 cups

Time: 50 minutes

6 cups fresh or frozen fruit of your choice (berries, pitted cherries, diced apples, and/or sliced peaches)
¼ cup packed pure cane light or dark brown sugar
2 tablespoons cornstarch
3 tablespoons lemon juice
2 teaspoons pure vanilla extract
2 cups gluten-free rolled oats
1 cup gluten-free oat flour
½ cup pure maple syrup
¼ cup drippy tahini, peanut butter, almond butter, or sunflower seed butter
2 tablespoons flaxseed meal
½ teaspoon ground cinnamon
¼ teaspoon baking powder
Sea salt, to taste

Instructions

Preheat oven to 400°F. In a large bowl stir together fruit, brown sugar, cornstarch, 1½ tablespoons of the lemon juice, and 1 teaspoon of the vanilla. Pour into a 2-quart baking dish. Bake 10 minutes if using fresh fruit or 20 minutes if using frozen fruit.
In a medium bowl stir together the next seven ingredients (through baking powder) and the remaining 1½ tablespoons lemon juice and 1 teaspoon vanilla. Season with salt to taste. Massage mixture by hand until it turns into small clumps.
Remove fruit from oven. Carefully spread oat mixture over top. Bake 25 to 30 minutes more or until top is golden brown.

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Not-Picky Fruit Crisp

Instructions

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