I love any Baked Fruit Dessert. Pie being at the top of the list. But who among us has the time to make a Gluten Free Pie Crust from scratch on a weeknight?? Enter… the Fruit Crisp. Perfect for using up whatever fruit needs saving, and easy enough to throw together with your toddler ‘helper’, while the rest of the dinner is baking - I made this on the same night that we made Chicken Pot Pie.

Not my actual peaches, but they look pretty damn close!

Ingredients:

Any fruit you have on hand- this time I used peaches from our tree! - Major flex right there, brah.

Sugar or honey (or both) About a 1/3 c. or so…adjust accordingly depending on how sweet the fruit you’re using is…

Spices of choice - I used cinnamon, but any ‘warm’ spices are great

Lemon juice or some type of acid - I like using Apple Cider Vinegar when I do an apple crisp for example

Nuts (optional) this time I didn’t use any

Dried fruit (also optional) this time I didn’t us any

Crumble Topping

1 C. Flour - I used Cassava

1 C Oats

1/3 C. Sugar - I like light brown, but any type of sugar works here

1 tsp. Cinnamon (optional)

10-12 TBS Butter cut into bits or even melted

Nuts (optional)

Method:

Cut up your fruit. Put it in a bowl with the remaining ingredients. Let sit for at least the time it takes to make the topping- a little longer is great too.

Make the Crumble Topping: Add everything to a bowl and have your kiddo mix it together with their (mostly) clean hands.

Add the fruit to a baking dish of choice. Sprinkle the topping on top. Pop in the oven at 375, and bake until golden and bubbly.

Serve warm in a bowl with a spoon and any kinda “creamy” topping you’d like - ice cream, whipped cream, mascarpone or even Yogurt and call it breakfast!