I’ve been holding out on you. I made this crisp weeks ago, and have yet to share it! Summer stone fruits are some of my favorite fruits. If I had to choose a favorite, I’d say it’s a tie between cherries and nectarines (I prefer the smoother skin of a nectarine over a peach). I usually devour them fresh before I ever get a chance to bake or cook them (especially cherries), but I made it a point to give this recipe a try. I used cherries and peaches, as that’s what I had on hand, but feel free to use any other stone fruits, like plums or nectarines! I altered the original recipe a bit by adding some buckwheat flour and reducing the almond flour, as I didn’t have enough almonds. I love how dark and nutty buckwheat flour is, so it was a welcome addition. Being that it’s made with all natural ingredients and is somewhat low in sugar compared to your typical crisp, it makes for a great breakfast! Oh, and so doesthis one. Enjoy!
Stone Fruit Crisp
3 large peaches, peeled, pitted, and diced
1 to 1 1/2 cups sweet cherries, pitted and halved
1 tablespoon corn starch
2 tablespoons brown sugar
1 teaspoon chia seeds
1/2 teaspoon cinnamon
Pinch of salt
1/4 cup almond flour (almond meal)
1/4 cup buckwheat flour*
1/2 cup oat flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
2 tablespoons coconut oil
2 tablespoons agave, real maple syrup, or honey (I used agave)
Pinch of salt, to taste
Preheat oven to 375F, and lightly grease a small (4 cup-ish) casserole dish.
Combine the filling ingredients together in a large bowl. Stir until fully incorporated.
I used my food processor, as I was dealing with slivered almonds and whole oats to make my own flours. If you go this route, blend together almonds, buckwheat flour, 1/2 cup of oats, and cinnamon. Process until powdery (or close to it). Drizzle in agave and coconut oil, and remaining 1/2 cup of oats and pulse until combined into a dough. Add salt to taste.
If you don’t have a food processor and are dealing with pre-blended products, stir together almond flour, buckwheat flour, oats, and cinnamon. Add the agave and coconut oil and mash with a fork until thoroughly combined into a dough. Add salt to taste.
Spoon fruit filling into a casserole dish and level out. Crumble the topping over top of the fruit in an even layer. Bake, uncovered, at 375F for around 30 minutes, checking on the topping after 20 minutes. If the topping starts to brown too soon, you can remove it from the oven and cover with tin foil for the rest of the time. The crisp is ready when the fruit is fork tender and the topping is golden.
Cool for 5-10 minutes before serving. Serve on its own, or with greek yogurt, ice cream, or whipped cream.
*I used buckwheat flour, as I love the nutty flavor. If you don’t have buckwheat flour, use an additional 1/4 cup of almond meal instead.