Peach Dragonfruit Crisp
If you have a sweet tooth, you will want to copy and paste this recipe straight into your phone. This summertime stone fruit crisp is super easy and simple to make, plus it’s packed with my favorite fruit, peaches!
If you know me, you know that summertime is my favorite season because there’s an abundance of fruits like berries, peaches, nectarines, pluots, and dragonfruit. I wanted to make a dish that embodied these rainbow of fruits of the summer, that anyone can enjoy at anytime of the day. This peach dragonfruit crisp did just that!
As gorgeous as these pictures are, they don’t even give this crisp justice of how beautifully colorful and bright it was in person. Packed with all these phytonutrients from all the colors, you could almost say that eating this crisp is almost like taking a multivitamin….only way more yummy. Yea, I said it, this crisp is your multivitamin for the day…garnished with coconut yogurt….or ice cream.
Don’t believe me? Try it yourself and see how you feel. I guarantee you will leave your empty plate with a big smile on your face. Enjoy!
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Serves 3-4 people:
The Goods:
For the fruit mixture:
4 peaches, thinly sliced
7-9 blackberries, sliced in half
3-4 small dragonfruit (1/4 cup)
2 tbsp Big Tree Farms Coconut Sugar
2 tbsp tapioca flour
1/2 orange juiced
For the crisp layer:
3/4 cup almond flour
3/4 cup rolled oats
3 tbsp melted vegan butter
1/4 cup coconut yogurt
1/4 cup Big Tree Farms Coconut Sugar
1/4 tsp salt
1 tsp melted coconut oil
2 tbsp coconut shreds
The Method:
First preheat the oven to 350. Then create the fruit mixture. In a large mixing bowl, add your peaches, blackberries, dragonfruit, coconut sugar, tapioca flour, orange juice, and stir with a fork until everything is fully mixed up, coated, and of course colorful. Set aside.
Next up is the crumble layer. In a separate large mixing bowl, add your almond flour, rolled oats, vegan butter, coconut yogurt, coconut sugar, salt, and stir with a fork until everything is fully mixed. Set aside.
Grab a 9 inch cast iron skillet or 9 inch oven safe baking pan, grease the pan with your coconut oil. Add the fruit mixture to the bottom of the pan and flatten with a spatula. Now carefully spread the crumble layer over the fruit in the pan. You may have to use your hands to help mold the crumble layer over the fruit. It doesn't have to be perfect, the more rustic the better in this recipe.
Garnish with coconut shreds, and bake at 350 for 45-50 minutes. Once done, let cool for 5 minutes before enjoying.
Enjoy as a breakfast dish with a scoop of coconut yogurt, or as a dessert with a scoop of vegan vanilla ice cream! Store in an airtight container in the fridge, and will last 3-4 days. Unless you live with my husband, then it will last about a day before it’s gone!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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