Grain-Free Apricot & Plum Crisp With Coconut Whipped Cream

I love to bake. I also don't eat refined sugar, gluten, dairy, or grains. And get this: delicious baked goods are absolutely attainable even with many dietary restrictions! I still satisfy my sweet tooth in very healthful ways. Dessert doesn't have to be bad for you.

This recipe can be made with a variety of fruits — apples, berries, mangoes — you name it! Try to use what's fresh and in season.

Grain-Free Apricot & Plum Crisp With Coconut Whipped Cream

Serves 4-6

  • 1 1/2 cups sliced apricots (frozen fruit is fine)
  • 1 1/2 cups sliced plums
  • 1 cup almond meal or flour
  • 1/4 cup tapioca or arrowroot flour
  • 1/3 cup pecans, finely chopped
  • 1/4 cup walnuts, finely chopped
  • 1 /3 cup sunflower seeds, finely ground
  • 1 Tbsp. flaxseeds, finely ground
  • 1 Tbsp. chia seeds
  • 1 Tbsp. sesame seeds
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 tsp. vanilla
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. cinnamon
  • Pinch of sea salt

Ingredients for coconut whipped cream

  • 1 cup full fat canned coconut milk
  • 3 drops stevia extract

Directions for filling

Combine fruit, tapioca or arrowroot flour, 1/4 cup maple syrup, and 1/4 tsp. nutmeg in a mixing bowl. Mix well and pour into an 8x8 baking dish or cast iron pan. Set aside.

Directions for topping

Combine remaining ingredients and blend thoroughly. Topping will be moist. Crumble over fruit until it is evenly covered.

Bake at 350 degrees Fahrenheit for 35-40 minutes, or until crisp topping turns light brown and fruit is bubbling.

Directions for coconut whipped cream

Chill coconut milk in fridge for at least 2 days (it's a good idea to just always have a can in the fridge so it is ready for recipes such as this).

Remove hardened coconut milk and place in bowl — the clear liquid can be discarded or saved for smoothies. Add stevia and beat with a hand mixer until fluffy.

Top crisp with a dollop of cream and serve warm.


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