Description
This vegan gluten free Orchard Stone Fruit Crisp Skillet highlights whichever stone fruit you like, from peaches and nectarines to plums and cherries—even a mixture of these fruits. This low added sugars and fats fruit crisp recipe contains a luscious fruit and spice filling topped with an oat, almond flour, hazelnut crumble topping. Bake it up and serve it proper out of the skillet!
Stone Fruit Filling:
Fruit Crisp Topping:
- ½ cup old style oats
- ¾ cup almond flour
- ¼ cup brown sugar
- 1 teaspoon floor cinnamon
- 1 teaspoon floor ginger
- 1 teaspoon floor cardamom
- ¼ teaspoon salt (elective)
- 1/3 cup vegan butter, chilled, sliced into small items (i.e., Miyoko’s Creamery, Earth Steadiness sticks)
- 3–4 tablespoons plant-based milk
- ½ cup coarsely chopped hazelnuts
- Put together the stone fruit by washing it, peeling if vital (peaches are higher peeled, however all different fruit can stay with pores and skin), eradicating pits, and slicing into skinny slices (not vital for cherries, which will be left complete or halved). Put together fruit by holding it above a big mixing bowl (2 quart dimension) to catch juices whereas peeling and slicing. Place the ready fruit (about 6 cups) within the mixing bowl.
- Stir the lemon juice into the fruit.
- Add brown sugar, cornstarch, cinnamon, and ginger to the fruit and gently toss collectively to distribute elements.
- Switch fruit filling right into a 2 to 2 ½-quart capability forged iron skillet or stainless-steel sauté pan. Put aside.
- Preheat oven to 350 F.
- In a small mixing bowl (about 3 cups dimension), add oats, almond flour, brown sugar, cinnamon, ginger, cardamom, and salt (elective) and blend effectively.
- Lower in vegan butter with a pastry blender or fork till small crumbles seem.
- Add simply sufficient plant-based milk to moisten crisp topping combination with out making it sticky. Might use clear arms to mix, if wanted.
- Stir within the hazelnuts.
- Sprinkle the crisp topping combination evenly over the fruit filling.
- Place in oven and bake 30-35 minutes, till golden on high and fruit is tender but agency.
- Serve heat. Makes 12 servings (2/3 cup per serving). Wonderful served with plant-based vanilla ice cream.
- Cowl and retailer leftovers within the fridge for as much as 5 days.
Notes
Attempt quite a lot of stone fruits for this recipe, akin to peaches, nectarines, apricots, pluots, plums, and cherries. You can too use any kind of sliced fruit, akin to apples, pears, persimmons, and berries. Attempt frozen thawed or canned drained fruit when recent just isn’t accessible.
Use a 2 to 2 ½ quart forged iron or stainless-steel skillet or saucepan for this recipe. Alternatively, you’ll be able to bake it in a 2 ½ quart baking dish.
- Prep Time: half-hour
- Cook dinner Time: 35 minutes
- Class: Dessert
- Delicacies: American
Diet
- Serving Measurement: 2/3 cup
- Energy: 188
- Sugar: 14 g
- Sodium: 112 mg
- Fats: 11 g
- Saturated Fats: 2 g
- Carbohydrates: 22 g
- Protein: 3 g