Stone Fruit Ginger Crisp is a twist on a classic summer recipe that highlights all of the amazing flavors of summer. My mother in law is visiting with us for a few weeks, and before she left home she stripped her gardens of all of the ripe produce. She is an amazing gardener—check out these peaches!
She arrived with her carry on full of peaches, tomatoes, basil and cilantro! What must TSA have thought?
As soon as I saw the peaches I thought of making a crisp—I knew they would all be ripe at the same time and we’d never eat them otherwise! I kept this really low in sugar, as my MIL tries to avoid a lot of excess sugar. The ripe fruit is sweet enough that this recipe (12+ servings) has only ¼ c of maple syrup! The red skin of the plums adds a beautiful color to the peaches, but you could use any combination of fruit! Berries work well, so do apples, I’ve even made a crisp with pineapple and mango! Have fun with this and utilize the best produce growing near you!
Stone Fruit Ginger Crisp
3 ½ pounds stone fruit (I used a mix of white peaches and plums)
½ c candied ginger (not fresh—I get mine from Trader Joe’s)
2 T cornstarch
1 ½ c almonds
1 c oats divided
½ c coconut
¼ t cloves
½ t cinnamon
¼ c coconut oil
¼ c maple syrup
Preheat oven to 375 degrees. Grease large baking dish (about 9×13 inches) with coconut oil.
Wash and cut fruit into bite size pieces. Discard pits. Place in bowl. Dice ginger into tiny pieces (you don’t want to get a huge chunk of ginger in your mouth as it is a bit spicy!). Add to bowl with cornstarch and toss to coat. Place in prepared baking dish and set aside.
In your food processor or Vitamix (I used my Vitamix dry container) pulse the almonds and ½ cup of oats into small pieces, but not as fine as flour. Place in a new bowl and add remaining ½ c of oats, coconut, cloves, cinnamon, coconut oil and syrup. Mix well. Sprinkle on top of fruit to cover (use all of the crisp topping).
Place in oven and bake for about 45 minutes, or until fruits are juicy and bubbling. Remove from oven and let cool a bit before serving. I topped mine with coconut whipped cream—delicious!