The Absolute Best Summer Crisp! (Gluten-free)
This is the Absolute Best Summer Crisp! It is full of blueberries, raspberries, nectarines, peaches and apples. Not only is it refined-sugar free, gluten-free, flour-free, and dairy-free, but its SO delicious
This is one of my “best of” recipes, one of my secret recipes that I finally perfected and that I just had to share! This Absolute Best Summer Crisp recipe is honestly my best crisp recipe to date and it is refined-sugar free, gluten-free, refined flour-free, and dairy-free. I also provided a Paleo option in my post as well.
On top of being absolutely delicious, this crisp is beautiful. It is so bright and colorful, it just brings a smile to my face just looking at it. I mean, who doesn’t love eating a naturally pink dessert? 🙂
I feel like I need to start off by saying that I almost feel like I am cheating by posting a non-paleo recipe here, BUT, I have always been and will always be a foodie at heart. One whose mission in life is to find the best of every food and recipe that there is to offer.
Whether it’s finding a hidden gem on vacation, or cooking it up myself, finding the “best of” foods is one of my favorite things to do.
Especially when these “best of” foods are healthier options than the original. Every single ingredient in this Absolute Best Summer Crisp recipe is Paleo except for the Oatmeal.
There is no sugar, no flour, and no dairy here. But you honestly wouldn’t know it, it’s just that good!
I made this crisp for a dinner party a few months back. I actually randomly put things together based on what was available at my parents house and it turned out SOO good, that it was all anyone could talk about.
It was the best summer crisp ever!
I was asked for the recipe but since I didn’t use one, I had to retrace my steps and try to recreate it.
What did I do??? Well, I looked at the Betty Crocker recipe for Apple Crisp and I used almond flour instead of regular flour. I used maple syrup instead of sugar.
I used coconut oil instead of butter… I used apples, nectarines, peaches, and blueberries.
And the main key, what really gives this crisp so much flavor, is that I covered all of the fruit in a homemade raspberry and strawberry before baking it.
So after a few tries to get all the proportions right, I finally got it! And it is a must try.
Especially if you are able to eat oatmeal.
My body feels ok with it and so I do eat it from time to time. The one thing I think is important when it comes to oatmeal is to make sure you buy one that is certified gluten-free.
To ensure of no cross-contamination.
But if your body is not ok with oatmeal, or if you really want to stick to a 100% Paleo recipe, you can make this Paleo by using the same jam and fruit combination from this recipe, and just topping it with the crust in my Apple-Pear Cinnamon Crumble.
Basically to make the crust from that recipe, you’ll need two bowls. In one bowl, mix 1 Tbs of melted coconut oil together with 1/2 cup of maple syrup in one bowl.
In the second bowl, mix together 4 Tbs of ground flax seeds, 2 cups almond flour, 1 tsp cinnamon, and 1 tsp nutmeg together.
Combine the bowls together, mix, and then use this as your topping for the crisp.
PS- don’t forget the ice-cream! I topped mine in a dairy-free coconut-milk ice-cream and it was divine.
I’m curious if there is any interest in my posting more “best of” recipes, whether they are Paleo or not. Let me know! 🙂
The Absolute Best Summer Crisp! GF (Paleo option provided)
For the jam
- 1 pound (16 ounces) strawberries, sliced
- 6 ounces raspberries
- 1 Tbs honey
- 1 Tbs water
- Preheat the oven to 375 degrees. Grease an 8 in x 8 in pan. (make sure it can hold 2 quarts, I used a Pyrex glass pan).
- Make the jam. Put 1 pound of sliced strawberries, 6 ounces of raspberries, 1 Tbs honey, and 1 Tbs water in pot. Cook them over medium heat for 10 minutes, mixing every so often.
- Put the diced apples, nectarines, peaches and blueberries into a greased 8 in x 8 in pan. Mix the fruit together. Top the fruit in the jam and mix until all the fruit is covered in the jam.
- In a medium bowl, mix the 2 cups oatmeal, 1 cup almond flour, and 1.5 tsp cinnamon together.
- In a small bowl, mix the 1 tsp vanilla, 1/3 cup maple syrup, and 1/3 cup melted coconut oil together. Then, pour this mixture into the oatmeal mixture and mix well.
- Take the oatmeal topping mixture and evenly distribute it on top of the fruit in the pan. Pat the topping down.
- Bake for 30 minutes, or until the oatmeal top is golden and has hardened.
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