This delish and easy summer Plum Berry fruit crisp loaded with plums, blueberries, raspberries, and blackberries is courtesy of Yummy Mummy Kitchen.


6 cups pitted sliced plums (skin on)

1 cup fresh blueberries, raspberries, blackberries, or a combination

5 teaspoons Sucanat

1 1/4 cup oats (gluten-free if needed)

1/2 cup flour (okay to omit for gluten-free)

1/4 cup sliced almonds

1/3 cup melted coconut oil or vegan butter



Preheat oven to 375 degrees F. Lightly grease an 8-inch square baking dish with butter or ghee.

In a medium bowl stir together plum pieces, berries, and 2 teaspoons of sucanat. Pour into prepared baking dish.

In another medium bowl stir together oats, flour, almonds, remaining teaspoons of sucanat and coconut oil.

Sprinkle oat mixture over the fruit. Bake for 1 hour or until fruit is bubbling and topping is golden brown. Check half-way through and cover with foil if the topping is getting too brown.

Let cool 5 minutes.


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