Active time: 25 minutes Total time: 1 hour and 25 minutes

This gluten- and dairy-free fruit crisp is best made when cherries and strawberries are at their juicy peak in mid-summer. Depending on the ripeness of your fruit, adjust the amount of sugar in the filling. To get those ideal crunchy clumps of crumble on top, let the mixture chill in the refrigerator for 20–30 minutes so the coconut oil hardens. Then, break off chunks of oats, nuts and coconut and arrange them over the fruit.

Pro tip: Save a little for breakfast the next morning — just flip the yogurt-to-crisp ratio and kick off your day right.

Nutty Cherry-Strawberry Crisp

Ingredients 

For the crumble

  • 1/2 cup (54g) gluten-free rolled oats
  • 1/4 cup (40g) gluten-free all-purpose flour, such as Cup4Cup or Bob’s Red Mill brands
  • 1/4 cup (42g) salted roasted almonds, chopped
  • 1/4 cup (23g) unsweetened shredded coconut
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup (60ml) melted coconut oil

For the filling

  • 2 cups (340g) pitted Bing cherries
  • 2 cups (400g) hulled strawberries, halved if large
  • 2 tablespoons gluten-free all-purpose flour
  • 1 tablespoon light brown sugar
  • 1 teaspoon almond extract
  • 1/4 teaspoon kosher salt

Optional

  • Coconut milk yogurt, for serving

Directions

For the crumble: In a medium bowl, mix the oats with the flour, almonds, coconut, sugar, cinnamon and salt. Pour the melted coconut oil over the top and toss to coat. Refrigerate while you assemble the filling.

For the filling: Preheat the oven to 350°F and grease a 9-inch cast-iron skillet or 1 1/2-quart baking dish. In a large bowl, combine the filling ingredients. Scrape into the prepared skillet and smooth to evenly distribute.

Break the chilled crumble into small chunks and scatter over the fruit. Bake for 50 minutes–1 hour or until the fruit is very juicy and tender and the crumble is crisp and golden brown. Let cool for 10 minutes. Serve warm or at room temperature with a dollop of coconut milk yogurt.

Serves: 4 | Serving Size: 1/4 of the crisp

Nutrition (per serving): Calories: 393; Total Fat: 26g; Saturated Fat: 18g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 169mg; Carbohydrate: 39g; Dietary Fiber: 7g; Sugar: 13g; Protein: 6g