Plum Strawberry Coconut Oatmeal Crisp (gf)
Ingredients
- 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
Instructions
-
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.
Recipe Notes
Nutrition information is calculated for one crisp without yogurt topping.