The boys and I are in Colorado this week visiting my parents for Spring Break. Coming home to Colorado is always wonderful because we get to see friends and family, we spend time in the mountains and with horses, and we spend lots and lots of time outside. But the other reason I always love coming home is that I don’t think there has ever been a time when I didn’t fall in love with some new recipe that my mom has either developed or discovered and this week is no exception!
A couple of years ago my mom went primarily gluten-free. She is not super strict about it and does not have celiac, but she definitely has a sensitivity and feels much, much better when she avoids gluten. She is also, in many ways, a more adventurous cook than I am and so she immediately set to figuring out ways to make great gluten-free desserts—her sugar cookies are amazing and she has now mastered the gluten-free fruit crisp. Honestly, I like it better than the fruit crisp I grew up with! It is fantastic! This recipe is so simple, so delicious, and surprisingly healthy (I had no qualms about letting my kids have thirds at dinner and then polish off the rest for breakfast the next morning). You can make it with any fruit you have on hand- apples, pears, peaches, rhubarb, even frozen fruit (peaches and blueberries are amazing), or some combination.
This recipe is also a wonderful example of how great cooking can be so simple. If you have good ingredients and can master a simple technique, the variations are endless! So try out a batch of this and serve it for dessert and/or breakfast. You won’t be disappointed! And if this type of cooking appeals to you, then sign up for my next 10-Day Cooking Challenge which starts April 13! Find info here.
- 4-5 cups chopped/sliced fresh or frozen fruit (apples, pears, peaches, berries, etc.)
- 1 cup rolled oats
- ⅓ cup almond flour
- ¼ cup sugar
- ½-1 teaspoon cinnamon
- pinch salt
- ½ cup chopped nuts (walnuts, pecans)
- 1 stick of butter
- cream (optional)
- Preheat the oven to 350.
- In a food processor, pulse the rolled oats until they are a coarse meal.
- Add almond flour, sugar, cinnamon, and salt. Mix well.
- Add chopped nuts and pulse once.
- Add butter, cut up into chunks, and pulse until the butter is broken up (some small lumps are fine!).
- Put the fruit in the bottom of a baking dish, top with topping, and put in oven for 40-45 minutes, or until top is just starting to go golden.
- Serve warm with a drizzle of cream (optional) or at room temperature.