When I got red currants in my CSA share, I thought they were poisonous and pushed them to the back of the fridge. I’ve eaten currants before but only the dried, black variety and I had no idea what to do with these. They’re a bit too tart to enjoy raw, but then I remembered that summer is not summer without at least one fruit crisp. This gluten free crisp is the perfect summer dessert (or breakfast).
The topping is simple and satisfying (Josh proclaimed it was the best thing he’d ever tasted) and I can’t wait to pair it with fall and winter fruits (think apples, pears and sweet potatoes). Oats, shredded coconut, and almond meal give this gluten free crisp its substance, while coconut oil makes it decadent and buttery (and keeps it vegan). The thyme adds another layer of herby flavor – feel free to omit, but I think you’d like it.
I’d assume any summer fruit would be a great substitute here; just remember to adjust the filling sweetener depending on fruit tartness and personal taste.
WHY IT’S HEALTHY// Gluten free crisp is, of course, gluten free and vegan. As far as desserts go, it is rather low in refined sugar and can easily be made with even less depending on the fruit used and personal taste. Red currants contain vitamin C and K and a host of antioxidants. Strawberries are full of fiber, vitamin C, folate and potassium. The health benefits of coconut oil can be read in our post, 5 Reasons to Use Coconut Oil. //
- 3 cups fresh fruit sliced (I used 1 cup red currants, 2 cups strawberries)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup coconut palm sugar (or sweetener of choice)
- 2 tablespoons cornstarch
- pinch of salt
- ¼ cup raw almonds
- ¾ cup rolled oats, divided (gluten free if necessary)
- ¼ cup unsweetened shredded coconut
- 2 tablespoons coconut palm sugar (or organic sugar)
- 1 tablespoons fresh thyme leaves
- pinch of salt
- Preheat the oven to 375 degrees Fahrenheit.
- Make the filling: in a mixing bowl, gently mix together the filling ingredients and set aside.
- Make the crisp: in a food processor, add the almonds and process until a coarse meal is formed (the consistency of sand).
- Add ½ cup of the oats and the shredded coconut and process until well combined.
- Add the processed ingredients to another mixing bowl and add the sugar, fresh thyme, salt and remaining ¼ cup of rolled oats and mix until well combined.
- Add the filling to a 9 inch pie tin (or smaller tins, divided: I used two 5 inch ramekins).
- Top the with crisp, place on a baking sheet and bake for 50-60 minutes until the topping is golden brown. Cool for at least 30 minutes before serving.