My balcony garden was a semi-bust this summer. Sure, the herbs did well. But my spinach died, the bees didn’t visit my zucchini, and raccoons ate the few strawberries that bloomed.
Some of you might be flush with end-of-summer produce right now, eager to find creative ways to eat it, freeze it or preserve it.
Ugh. I hate you! (stomps feet, runs to bedroom, slams door.)
No, I don’t mean that. I love you. And maybe you could be generous and kind enough to share your extra tomatoes with me?
If your backyard is dotted with luscious, ripe fruit, make a fruit crisp. Doesn’t matter what kind of fruit you have. Do it.
This version is grain-free and uses plums, which arrived in my weekly SPUD box. When I bake with fruit, I need it to be tart. I want to pucker up, babes. That’s why I didn’t use sweetener in the base of the crisp – the sour, tangy plums are wonderfully zippy, and the coconut sugar and coconut oil in the topping are just sweet enough to provide a mellow contrast.
Fruit crisps are a healthful dessert option, of course, but you can also have them for breakfast. Which is what I may or may not have done three days in a row.
I created this recipe using ingredients from SPUD, who supplies me with an online credit. As always, any opinions I express about the products are my own.
Get $20 off your first SPUD order by entering my special coupon code ‘Sondi’ at the checkout (it’s valid on orders of $40 or more). It’s a sweet deal: you get forty bucks worth of organic groceries for only $20. SPUD has locations in Metro Vancouver, Victoria, Calgary, Seattle, Los Angeles and San Francisco.
- 8-10 small plums, chopped (about 3 cups)
- ½ cup chopped nuts or seeds (I used a mix of sunflower seeds and chopped pecans)
- scant ½ cup unsweetened shredded coconut
- ¼ cup coconut sugar
- 3 tbsp coconut oil
- ½ tsp cinnamon
- Preheat the oven to 350 degrees.
- Put your chopped plums into an oven safe dish.
- Toss the nuts, shredded coconut, coconut sugar and cinnamon together. Add the coconut oil and scrunch the mixture together with your hands, distributing the oil evenly.
- Scatter the topping over the plums.
- Bake for 35 minutes, until the top is golden and the fruit beneath is bubbling.