Summer desserts are TOO GOOD. Plus, when served in personal sized mini ramekins, how can you not love them?! Give me all the berries and stone fruit for the next three months. I tend to buy too many berries before I can eat all of them/they start to go bad, so this is a PERFECT dessert recipe if you’re anything like me. It’s gluten free and refined sugar free too! And vegan if you don’t use the yogurt topping. If you’re vegan, you could totally top it with coconut milk ice cream and it would be INCREDIBLE. You will not believe this dessert is healthy.
This recipe is perfect for a date night too because it makes two cute little desserts. Or, you could double this and make it in an 8×8 square pan if you’re serving more people. I’m not sure of the baking time because I haven’t tried it in that size pan, but I’d imagine it would be just a little longer than these.
You can sub peaches or a different berry if you’d like, but the plum + strawberry combo is SO delicious. I can’t get over how good this was. It took every ounce of willpower not to eat them both while photographing.
This is a perfect recipe for the fourth of July too!
Plum Strawberry Coconut Oatmeal Crisp (gf)
- For the FRUIT MIXTURE:
- 2 1/2 plums, diced
- 1/2 c. chopped strawberries
- 1 T. agave
- juice of 1/2 a lemon
- 1/4 tsp. vanilla extract
- For the CRUMBLE:
- 1/3 c. gluten free oats, can use regular oats if not gf
- 1/2 tsp. cinnamon
- 1 T. almond meal
- 2 T. coconut sugar
- 1/8 tsp. salt
- 1 T. coconut oil, in solid state
- For the TOPPINGS:
- 2 T. coconut flakes, toasted (I toast mine in a dry skillet; watch carefully to make sure they don't burn!)
- 1 5.3 oz. container coconut Greek yogurt
- 1/4 tsp. vanilla
- 1 tsp. agave
Preheat oven to 350℉. Spray to 4'' ramekins with coconut oil cooking spray or regular cooking spray. Stir together diced plums, strawberries, agave, lemon, and vanilla in a small bowl. Set aside.
To make crumble, stir together oats, cinnamon, almond meal, coconut sugar, and salt. Next, add the coconut oil and run the mixture through your fingers until combined and feels like wet sand. Add the fruit mixture evenly to each ramekin, and top with oat crumble mixture. Bake for 25 minutes or until golden and bubbly.
While crumbles are baking, make the yogurt topping. Stir together the yogurt, vanilla and agave until combined. To serve, top crumbles with yogurt topping and toasted coconut flakes.
Nutrition information is calculated for one crisp without yogurt topping.
Remember to hashtag your recipes #spicesinmydna so I can see your creations! <3