No-Need-For-Sweetener Fruit Crisp w/ Coconut Yogurt

Is this delightful summer treat for breakfast or dessert? You choose! It’s healthy enough to be either! It also makes for a great BLE breakfast because it’s got the fruit, grain, and protein all goin’ on.

Whenever I’ve got berries coming out of my ears in the summertime and start looking around for a fruit crisp recipe, I am always amazed at how much sugar people put in it. Amazed. Most recipes dump multiple cups of white sugar on top of it. Why????? Fruit (especially baked fruit) is already so sweet and delicious, in my opinion. So I did away with it. If BLE has taught me anything, it’s that sweet, ripe fruit can be the best dessert.

This recipe is simple yet decadent, without all that added sugar. I did include the option to add a TBSP of natural sweetener if you are using particularly tart fruit or prefer it a little sweeter. Personally, I usually leave it out because I like it tart.

For breakfast, I love pairing this with Coyo unsweetened coconut yogurt (it’s so thick and dreamy) but don’t let me stop you from serving this with ice cream if that feels right too.

Feel free to swap for other in-season fruits such as blueberries, apples, or pears. I use a lightly sweetened oat and nut topping with a little bit of coconut oil to give it that extra decadence and crunch.

To me, this represents the best of summer in a bowl. Enjoy!

No-Need-For-Sweetener Summer Fruit Crisp w/ Coconut Yogurt

1 Grain | 6 oz Fruit | 1.5 Proteins | 1 Fat
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 2
Recipe From: Katie’s Bright Kitchen

Ingredients

  • 1 ripe peach or other fruit of choice, 6 oz
  • 1 cup blackberries or other fresh berries of choice, 6 oz
  • 1/2 cup rolled oats 2 oz
  • 1/4 cup coarse almond meal
  • 1/4 cup chopped pecans
  • 2 Tbsp coconut oil olive oil, or vegan butter
  • 1 Tbsp honey, agave, or maple syrup optional, if you like it a bit sweeter

To Serve

  • scoop of dairy or non-dairy yogurt of choice
  • I love CoYo coconut yogurt, pictured in photo or vanilla ice cream (such as Coconut Bliss) for an extra special treat!

Instructions

  • Preheat the oven to 350° F and lightly grease a cast iron pan or baking dish (with sides) with oil or butter.
  • Add the fruit to the pan or baking dish in a flat layer.
  • Combine the topping ingredients together in a separate bowl (including the oil) and add on top of the fruit in an even layer.
  • Bake for 50-60 minutes, or until the fruit is bubbling a little and the topping is nicely browned.
  • Allow to cool a little, and then serve warm alongside a scoop of yogurt or ice cream of choice.
Tried this recipe?Mention @katiesbrightkitchen or tag #katiesbrightkitchen!
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  1. Pingback: No-Need-For-Sweetener Fruit Crisp w/ Coconut Yogurt - Lela Muse

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