Ingredients
Scale
Topping
- 1 cup old fashioned rolled oats (gluten free if necessary)
- ¾ cup oat flour (gluten free if necessary)
- ½ teaspoon kosher salt
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ cup pecans
- 5–7 tablespoons melted coconut oil
Filling
- 6 cups mixed summer fruit (peaches, nectarines, cherries, plums, blueberries, and blackberries in any combination)
- Juice from 1 lemon
- 2 tablespoons cornstarch
- 1/3 cup granulated sugar
Instructions
- Preheat oven to 375 degrees F.
- Make the topping. In a medium bowl, stir together oats, oat flour, salt, sugars, cinnamon, and pecans until mixed. Add 5 tablespoons of coconut oil and stir. Add additional oil 2 tablespoons at a time until all ingredients are coated and clumps form. Set aside.
- Make the filling. In a large bowl, stir together fruit, lemon juice, cornstarch, and sugar.
- Pour the fruit filling into an 8-inch square pan. Top evenly with the topping. Place on a lined baking sheet in case it bubbles over and bake for 30-40 minutes, until golden brown on top and the fruit is bubbling.
- Serve immediately or refrigerate in an airtight container for up to 3 days. The crisp may also be frozen in plastic containers. Thaw at room temperature for about an hour or in the microwave for 1-2 minutes until warmed through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes