Fridge Clean-Out Fruit Crisp
Like the name says, I truly like to make this when I need to clean out my fridge. We are avid users of Imperfect Produce over here, which sometimes ends up that we end up with either more fruit than we know what to do with or some mystery fruits. I try not to be wasteful but also can only drink so many goddamn smoothies, so I turned my excess fruit supply into the perfect (I think) simple summer crisp.
Baking in the summer always transports me back to my youth. I grew up on the beach surrounded by blackberry bushes, so the neighbor kids and I would wander around with buckets and pick all day (also would eat all day, duh), and then bring our berries back to make pies, crisps, milkshakes, and jams. I learned during those hot months how important I felt making something fucking delicious with my hands. I remember sitting at the kitchen counter with my mom as we poured fresh sugar over berries for what felt like hours. Summer isn't necessarily my favorite season, but baking in the summer is one of my favorite things.
I also love that this contains no refined sugars or gluten, and can be made vegan by using coconut oil instead of butter. I find that the combination of honey, cinnamon, and citrus juice is just enough to make this taste amazing without being too sweet. Since I don't really eat much refined sugar these days (except for the occasional donut, duh) I can't really handle the face-puckering sweetness of a deeply sugared fruit desert anymore.
We like to eat this for summer because... we are adults and can do what we want!
- 8 cups fruit of your choice, diced into small pieces. For the crisp pictured above I used a mix apples, pears, plums, and raspberries. You could also use peaches, any other berries, nectarines, etc. Frozen fruits are 100% acceptable.
- 2 tsp cinnamon
- 1/4 cup local honey
- Juice of two large citrus fruits: I used one large lemon and one large orange for this one, but have also used blood oranges and grapefruits in the past. I juiced mine with this wooden reamer.
- 2 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup powdered peanut butter
- 1 tbsp honey
- 2 tsp cinnamon
- 1 dash sea salt
- 2 tbsp coconut oil or softened unsalted butter
- 1/4 cup unsweetened shredded coconut (optional)
- Preheat your oven to 350 degrees
- Mix all of the toppings together in a large mixing bowl. Once mixed, pour into a large baking dish. I use a standard 9x13 baking dish. The one linked comes with a lid, which I love.
- Using the same bowl (fewer dishes = fewer problems) mix your topping ingredients together. Whisk liquid ingredients in with a small fork until tiny clumps begin to form. If you want, you can also use a food processor to blend your topping.
- Use a spatula to spread topping evenly across your fruit mixture. If using them, top with unsweetened coconut flakes.
- Bake for about 45 minutes, or until golden and bubbly.
- Let cool and enjoy! I like to eat this plain, but you could also top with ice cream, whipped cream, etc.
Donuts + Down Dog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.