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.