AIP Summer Fruit Crisp
This AIP Summer Berry Crisp is a delicious recipe that uses the best berries and stone fruit that summer has to offer. Plus, it can be ready in under 45 minutes.
2 pints Berries strawberries, blueberries, raspberries, blackberries
6 cups Stone Fruit (nectarines, plums, peaches) chopped into 1 inch pieces
3 tablespoons Tapioca Flour
1/2 Lemon juiced about 1 tablespoon
1/2 teaspoon Vanilla Powder or 1 teaspoon Vanilla Extract
3 tablespoon Honey or Maple Syrup
1/2 cup Beth Blends Baking Blend
3/4 cup Unsweetened Shredded Coconut
1/4 cup Coconut Oil melted
1/4 teaspoon Vanilla Powder (optional)
1/4 cup Coconut Sugar
1/2 teaspoon Ground Cinnamon
pinch of salt
For the filling:
For the topping:
Pre-heat oven to 350 degrees.
Combine all the ingredients for the filling into a large mixing bowl. Then pour the filling into an 9x13 inch baking dish. Pat filling down into a single even layer.
In a small mixing bowl, add all topping ingredients and mix with a spoon until crumbles form.
Pour crumbles evenly over the filling and bake for approx. 20-25 minutes until crumbs are golden-brown and filling is bubbling. Set aside and let rest for 5-10 minutes.
- I used blackberries, blueberries, nectarines, and plums in the photos. However, you can use whatever is in season and ripe.
- Serve with AIP ice cream, coconut whipped cream or yogurt.
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