Recipe: Summer Fruit Crisp (sugar-free)

Sugar-free | vegetable oil-free

Last summer I made these fruit crisps pretty much every day! I make several pie tins or baking sheets at once and leave them in the refrigerator unbaked. Then in the morning, I stick them in the oven and the whole house smells like fruit and cinnamon and I get to eat pie for breakfast with my coffee. I serve it with whole-fat Greek yogurt.

This summer I almost forgot that I party every day for breakfast. I've started making fruit crisps again and leveled-up my summer. Use almost any fruit! Apples, figs, stone fruit, berries, etc.

Prep:

• preheat oven to 400F

• 3 pie tins or 2 9x12" baking dishes

Ingredients - fruit filling:

• 5 ripe nectarines or peaches or 10 apricots, sliced

• 1 cup of blueberries, fresh or frozen

• A few tablespoons of lemon, orange, or apple juice

• Cinnamon

• Ground ginger

Ingredients - crispy top:

• 1 cup (16 TBSP) cold butter

• 1 1/2 cup flour

• 1 1/2 cup oats

• 2 pinches of stevia

• 1 tsp cinnamon

• 1/4 cup shelled hemp seeds

• 1/4 cup chopped pecans

Directions:

1. Slice fruit and arrange in baking dishes. Sprinkle with blueberries, juice, and spices and stir to evenly mix the spices then spread fruit out again in the dish.

2. Chop butter into pieces and either pulse in a food processor with the flour or use a fork to combine the two until butter and flour form pea-size balls.

3. Mix in oats, seeds, nuts, and cinnamon with flour and butter, stirring until blended.

4. Top the fruit with the crips topping.

5. Bake for 30 mins at 400F or until top is golden brown.

6. Serve with unsweetened yogurt.