fruit crisp
prep time
cook time
total time
recipe type: dessert, sweet
serves: 8
  • ¾ cup flour
  • ⅓ cup raw sugar I have also used panela - unrefined dried sugar cane juice
  • 2-3 tablespoons unrefined coconut oil. Feel free to use your favourite non dairy butter substitute. It needs to be cold and solid so it can be rubbed in.
  • 1 teaspoon cinnamon
  • pinch salt
  • 3 cups of stewed fruit of any variety
  1. Mix the flour, sugar, salt and cinnamon together in a bowl
  2. Rub the coconut oil into the flour mix until the mixture resembles breadcrumbs. Don't stress about the occasional lump. You can also do this in a food processor in a few pulses.
  3. Spread the fruit into a shallow baking dish, and make sure there is not too much liquid in there or it will end up like glue. My baking dish is 20cm x 20cm.
  4. Spread the flour mix over the top of the fruit and pat down gently. Don't worry about the evenness too much, where there are holes in the topping anyjuices from the fruit will bubble up and caramelise. Even more delicious.
  5. Cook in the oven at 180 deg C for 30-45 minutes or until golden.
  6. Serve warm as is or with some coconut yoghurt.
If you are disappointed by this dish, don't hesitate to make it again. The outcome can vary based on the freshness of the flour how much coconut oil you use and most importantly how wet the fruit is. I like this dish in all its moods, so I am happy however it turns out. Jammy, cake-like, shortbready, even occasionally stodgy!
Recipe by quinces and kale at