Category: Dessert

Cuisine: Gluten-Free, Vegan



7-8 cups chopped plums (can also use an assortment of berries)

3 Tbsp maple syrup

1 Tbsp lemon juice



1 cup almond flour

⅔ cup shredded or desiccated coconut (or rolled oats if OK with grains)

1 cup roughly chopped walnuts (or other nut of choice)

1/4 cup organic cane sugar

1/4 cup coconut sugar

½ tsp sea salt

4 Tbsp coconut oil

2 Tbsp maple syrup (optional)



Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9×13-inch or similar size dish (I like this one from World Market // adjust number/size of pans if altering batch size). Top with maple syrup, arrowroot, and lemon juice and toss to combine.

To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more sugar or a little maple syrup.

Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown. Enjoy!

Inspired by the Minimalist Baker