Dessert · In the Kitchen

Fruit Crsip

Man oh man do I love a good dessert. Then again, who doesn’t! When I am sticking to a diet of fresh foods, no refined sugars, gluten free, etc not having dessert is something I miss. This is not to say that we have dessert every night in our home, but occasionally, and always when we have guests we do.

Over the years I have found a few refined sugar free, gluten free, and sometimes completely grain free desserts that fit the bill, hit the stop, and make my mouth water!

This fruit crisp is one of them.

I found it in the book, “Bread and Wine: A Love Letter to Life Around the Table with Recipes” by Shauna Niequist. In the book it is the very first recipe, Mom’s Blueberry Crisp. However, I am making it slightly different today. I’ve made it three or four times now, and each time I use different fruit.

I think the best thing about this crisp is that it is not overly sweet. The sweetness comes from the berries, and then a hint in the crispy topping from the maple syrup. I can eat a serving of this and not feel as if I fell off the wagon and then got run over by that same wagon.

I think if you give this a try you will really enjoy it, and your kids wont have a clue it isn’t filled with cups and cups of sugar. I do have a great recipe for crisp that does have butter and sugar in it, and its tasty but this is just as tasty with out tons of refined sugar.

Fruit Crisp

  • Servings: 6 to 8
  • Print

This gluten free, refined sugar free, dairy free, fruit crisp has a delicate sweetness to it that comes mainly from the fruit that you use. The topping gives a nice crunch, to the soft juicy fruit filling. '

Any fruit can be used for this recipe. I have done apple, blue berry, mixed berry, and peach. I have only used frozen fruit or canned, however fresh works just as well.


  • 4 C of Fruit  (Today I used a combination of blue berries and strawberries)
  • 1 C Oatmeal
  • 1/2 C Almond Flour
  • 1/2 C Finely Chopped Pecans (or any nut, or a full cup of almond flour)
  • 1/4 C Maple Syrup (REAL Maple Syrup)
  • 1/4 Oil
  • 1/2 t Salt
  • 1/4 C Unsweetened Coconut Flakes (Optional)


  1. Place fruit in a pie pan, I love my Pioneer Women Pie Dish.
  2. Mix the remaining ingredients until well combined.
  3. Top fruit with mixture. Mine didn’t cover the fruit fully, I liked the way it looked and let it be. However, if you like extra topping or just want full coverage double the topping. (I’ve done that a few times, its delicious!)
  4. Bake at 350 degrees for 35 to 40 minutes. The fruit juices should be bubbling, and the topping golden brown. This could take slightly longer if the fruit was frozen.
  5. Enjoy warm as is, or top with coconut whipped cream, whipped cream, or ice cream (YUM)

I really love this recipe and I have a feeling it will be staple in my family from now on. I hope you and your family enjoy it too!

God Bless!


P.S. The links are not affiliate links, just so ya know.



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