No-fat Vegan Summer Fruit Crisp


No-fat Vegan Summer Fruit Crisp

My brother and I recently went on a no-fat vegan shopping spree at the fantastic Poulsbo Central Market.  We just went crazy in the produce section of the store, and for those of you who are familiar with this amazing supermarket, you know that is like going to Disneyland for a vegan. We left the store with a bounty of local  and fresh produce, including fuzzy nubby lychees, plump ruby and black currants, nectarines and local strawberries. For the 4th of July, I put together a no-fat fruit crisp using fresh currants and nectarines.   This is quick and easy, and you can use any fresh summer fruit or fruit-combination!

No-fat Vegan Summer Fruit Crisp

1. Toss together:
8 Cups fresh summer fruit (berries, nectarines, plums, rhubarb etc.)
1/2 C 100% whole wheat flour
1/2 C light brown sugar
juice of 1/2 lemon

2. Place in large pie plate or baking dish and drizzle with about 1/2 C agave (or honey).
3. For topping, mix well:
1 C 100% whole wheat flour
1 C dry oatmeal
1/2 C brown sugar
1/2 tsp. each: baking soda, baking powder, salt,  cinnamon

4. Stir 1/2 C water + 1/4 C honey + 1 tsp. vanilla into dry ingredients. You should have a very thick dough about the consistency of cookie dough.
5. Drop spoonfuls of the dough onto the top of your fruit.  It will spread out a bit as it bakes.
6. Bake on a cookie sheet at 350 degrees for 20 minutes.  Lay a piece of loose foil over the top and continue baking for 25 more minutes or until fruit is bubbling and topping is evenly brown. Serve warm with chilled custard sauce, or just plain with a cup of coffee!

One response to “No-fat Vegan Summer Fruit Crisp

  1. Pingback: Vegan Custard | happyheartvegan

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