Summer Fruit Crisp (AIP) (Edit recipe)

This AIP Summer Berry Crisp is a delicious recipe that uses the best berries and stone fruit that summer has to offer. Plus, it can be ready in under 45 minutes.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	366
Fat:	16 g
Carbohydrates:	55 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	313 mg
Fiber:	1 g
Sugars:	33 g
Calculated per serving.

by Beth Blends

View original recipe

Serves: 6

Ingredients

For the filling

2 pint Strawberries, (or berries of your choosing)
6 cups Peaches, chopped into 1" pieces (or nectarines/plums)
3 Tbsp Tapioca Starch
1/2 Lemon, juiced (about 1 tablespoon)
1/2 tsp ground (vanilla bean powder) Vanilla Beans, (or 1 teaspoon of vanilla extract)
3 Tbsp Honey, (or maple syrup)

For the topping

1/2 cup Beth Blends Grain Free Flour Blend (8 oz bag)
3/4 cup shredded Coconut, unsweetened
1/4 cup Coconut Oil, melted
1/4 tsp ground (vanilla bean powder) Vanilla Beans, (optional)
1/4 cup Coconut Sugar
1/2 tsp Ground Cinnamon
pinch Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350 degrees F.
Combine all the ingredients for the filling into a large mixing bowl. Then pour the filling into an 9x13 inch baking dish. Pat filling down into a single even layer.
In a small mixing bowl, add all topping ingredients and mix with a spoon until crumbles form.
Pour crumbles evenly over the filling and bake for approx. 20-25 minutes until crumbs are golden-brown and filling is bubbling. Set aside and let rest for 5-10 minutes.