Healthy Stone Fruit Crisp (V, GF, DF) | Busy Girl Healthy World
I am loving all of the stone fruits that are in season this month. The local farm stands in Pennsylvania are overflowing with fresh peaches, nectarines, and plums. Every week I have been enjoying stone fruit in my yogurt bowls, smoothies, or simply sliced up and eaten with breakfast or lunch. As much as I am loving them, it can be hard to eat them all before they get over-ripe. Enter: this Healthy Stone Fruit Crisp.

This crisp is gluten free, vegan, and refined-sugar free. It is bursting with fresh, juicy fruit and topped with a delicious oat topping. It’s sweetened very simply with a bit of pure maple syrup, but it honestly doesn’t need much at all because the fruit is so sweet on its own.

My Healthy Stone Fruit Crisp is also super quick and easy to make. It takes just 10 minutes to prep the crisp and 30 minutes to bake. So, in well under an hour you can have a delicious, healthy dessert on the table. If you’re feeling indulgent, serve it with a scoop of non-dairy vanilla ice cream to really take it to another level. You could also serve it as is or with some plain Greek yogurt or coconut milk yogurt.

If you make this Healthy Stone Fruit Crisp, let me know by leaving a comment below!

Healthy Stone Fruit Crisp (V, GF, DF) | Busy Girl Healthy World
Healthy Stone Fruit Crisp (V, GF, DF) | Busy Girl Healthy World
Healthy Stone Fruit Crisp (V, GF, DF) | Busy Girl Healthy World

Active Time: 10 minutes Total Time: 40 minutes
Serves: 6

For fruit:
2 plums
2 peaches
2 nectarines
2 teaspoons arrowroot powder (or cornstarch)
1/2 teaspoon cinnamon

For topping:
4 tablespoons melted coconut oil
2 tablespoons pure maple syrup
1 cup gluten free oats
1/2 cup brown rice flour (or all-purpose flour if not gluten free)
1 teaspoon cinnamon

Preheat oven to 350 degrees F.
For the fruit: 
Peel and pit all of the stone fruit. Slice into 1/4 inch thick segments. Transfer to a bowl and sprinkle with arrowroot powder and cinnamon. Toss to coat. Turn out into a 9-inch pie plate. Set aside.

For the topping:
Melt the coconut oil in a medium-sized, microwave-safe mixing bowl. Pour in the maple syrup and wisk to combine. Add the gluten free oats, brown rice flour, and cinnamon. Stir it all together and then use your hands to sprinkle the oat mixture evenly over the fruit.

Bake in preheated oven for 30 minutes, or until fruit juice is bubbly and the topping is golden. Allow to cool for at least 10 minutes, then serve warm. Leftover Healthy Stone Fruit Crisp will keep in a covered container for up to three days.

Healthy Stone Fruit Crisp (V, GF, DF) | Busy Girl Healthy World

Nutrition Information per serving (1/6 of recipe):
Calories: 255      Fat: 11g       Carbs: 38g         Protein: 3g     Sodium: 2mg            Sugar: 15g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Written by Christina

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